Characterization and Control of Two Unknown Fungal Strains Isolated from Postharvest Mango Spoilage

Ripened mangoes are perishable sometimes as they contain large amount of water and carbon sources which make it susceptible to spoilage by different fungi. This study was therefore carried out through morphological characteristics, growth characteristics and control measure of two unknown fungal strains isolated from postharvest spoiled ‘Gopalvog’ and ‘Mollica’ mango varieties. Both the colony color of fungal strain isolated from ‘Gopalvog’ and ‘Mollica’ was initially white. Surprisingly, the colony of fungal strain from ‘Gopalvog’ became grayish brown after 72 hours. The optimum mycelial growth of fungal strain isolated from ‘Gopalvog’ was obtained at pH 8, temperature 35°C and 2% glucose concentration. The optimum pH and temperature for growth of the fungal strain isolated from ‘Mollica’ were 6 and 35°C respectively. At 6% NaCl concentration, 100% inhibition of growth was obtained for both fungi. Growth of both the fungal strain was inhibited at 2% and 0.5-2% citric acid concentration respectively.