Pathogenic and Cultural properties of Post-harvest pathogens of Papaya

Aspergillus flavus and Fusarium moniliforme, the two post-harvest pathogens of papaya caused high physical (lesion diameter, tissue decay, discoloration and % decay) and biochemical (total sugars, carotenoids, ascorbic acid and total titratable acidity) decay in papaya fruits. Fungi were able to colonize wounded fruits only and presence of host extract accelerated pathogenicity. Pathogens had wide host range and infected 12 other fruit species to varying degrees except Citrus chinesis. Maximum growth/sporulation of pathogens was seen on PDA/CD A, at pH range 4–6, with temperature optima being 30–35°C and a humidity range of 60–100%.