Mycological Analysis of Spoilt Colocassia Escukenta Obtained From Selected Markets (Kawo and Bakindogo) Within Kaduna Metropolis

Abstract Background: Cocoyam (Colocasia esculenta) is a staple food crop in many regions, but it is highly susceptible to spoilage caused by fungal pathogens. This study aimed to identify the fungal organisms associated with rot in cocoyam corms purchased from Kawo and Bakindogo markets in Kaduna State, Nigeria. Understanding the fungal species involved and their impact on cocoyam can help develop better storage and handling practices to improve food safety. Results: Spoiled cocoyam corms were examined, and tissues were aseptically cultured on Sabouraud Dextrose Agar. The isolated fungi were purified and identified through macroscopic and microscopic analyses using the slide culture technique. The fungi identified included Aspergillus spp., Rhizopus spp., Mucor spp., Penicillium spp., and Fusarium spp. Notably, Rhizopus, Mucor, and Fusarium species caused extensive tissue maceration. These pathogens likely infiltrated the cocoyam corms via air, wounds, harvesting tools, and pests. Conclusions: The study identified several fungal pathogens responsible for cocoyam spoilage, with Rhizopus, Mucor, and Fusarium species causing significant damage. Proper handling and storage of cocoyam corms are crucial to prevent contamination and subsequent spoilage. Additionally, some of these fungi produce mycotoxins, posing health risks to humans and animals. Implementing better agricultural and storage practices can mitigate these risks and enhance cocoyam shelf life and safety.