Microorganisms Associated with Tomato (Lycopersicum Esculentum) Rot and Effect of Neem (Azadirachta Indica) Extract in Rot Control in Makurdi Metropolis, Benue State, Nigeria
DOI:
https://doi.org/10.54536/ajlsi.v3i2.3438Keywords:
Microorganisms, Tomato, Neem, Susceptibility, Zone of Inhibition, Bacteria Isolates, Food SecurityAbstract
Tomato (Lycopersicum esculentum) is a vital agricultural crop globally, yet it is significantly affected by various microbial pathogens leading to post-harvest rot, which threatens food security and economic stability. This study aimed to identify the microorganisms associated with tomato rot in Makurdi Metropolis and evaluate the efficacy of neem (Azadirachta indica) extract as a biocontrol agent. A total of 60 tomato fruits were sampled from the five major markets within the Makurdi metropolis. They were cultured on Nutrient agar, MacConkey agar, Potato Dextrose agar, Mannitol salt agar, and Eosin Methylene blue agar. The organisms identified were Klebsiella sp, Salmonella sp, Proteus vulgaris, Enterobacter sp, Shigella sp, Staphylococcus sp, Bacillus sp, Escherichia coli, Rhizopus sp, Mucor sp, Aspergillus sp, and Fusarium sp. Neem extract was used for susceptibility tests on the bacterial isolates at 10%, 50%, and 100% concentration, and it was found most effective on some bacterial isolates at higher concentrations of 100% with wider zones of inhibitions. Vegetative growth of the fungi on neem extract decreased with increase in concentrations. This finding proved the potentiality of plant extracts for controlling the fungal rot of tomato fruit. A pathogenicity test was conducted with readings taken at intervals of days and it was noticed that the microbial isolates were actually the cause of tomato rot. This study underscores the importance of identifying microbial threats to tomato crops and highlights neem extract as a promising natural alternative for managing tomato rot, promoting sustainable agricultural practices in Makurdi Metropolis and Nigeria at large.
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