Journal of
Yeast and Fungal Research

  • Abbreviation: J. Yeast Fungal Res.
  • Language: English
  • ISSN: 2141-2413
  • DOI: 10.5897/JYFR
  • Start Year: 2010
  • Published Articles: 125

Full Length Research Paper

Fungi associated with the spoilage of berry and their reaction to electromagnetic field

B. J. Akinyele* and C. O. Akinkunmi
Department of Microbiology, Federal University of Technology, P. M. B. 704, Akure, Nigeria.
Email: [email protected]

  •  Accepted: 27 July 2012
  •  Published: 31 October 2012


Fungi responsible for the spoilage of some berry, namely pawpaw (Carica papaya), sweet orange (Citrus sinensis), banana (Musa acuminata), garden egg (Solanum melongena), lemon (Citrus limoni), and tangelo (Citrus tangelo) with respect to their control using electromagnetic field were investigated. Fungi isolated include the genera of Aspergillus, Penicillium, Rhizopus, Articulospora, Gonatobotryum, Varicosporium, Trichoderma, Blastomyces, Fusarium,Pleurothecium and yeast, Saccharomyces. The fungal isolates were treated by exposure to electromagnetic field strength generated at voltage of 7, 10, and 13 V for periods of 0, 15, 30, 45, and 60 min, respectively. Growth of the fungal isolates was inhibited by the electromagnetic field with the inhibitory effect becoming more pronounced with increase in the field intensity and period of exposure. Apparently, healthy fruits were exposed to the highest electromagnetic field generated (13 V) for maximum time of exposure used (60 min). Proximate and mineral analyses of the treated and untreated fruits revealed that electromagnetic field wave has no negative or adverse effects on the nutrient components of the fruits. Therefore, electromagnetic field wave can be used in controlling spoilage fungi, thereby increasing the shelf life of fruits.


Key words: Berry, electromagnetic field, spoilage, fungi, voltage.