A master’s thesis in the Department of Plant Protection, College of Agriculture, University of Karbala, investigated some causal agents of orange fruit rot, their toxic effects, and controlling them using environmentally friendly agents.
The study was submitted by the student Mohammed Abbas Zahir Akkab and was organized into several chapters.
The study highlighted the following key points:
First: Isolation and identification of fungi causing orange fruit rot from fruits collected from local markets in Al-Muthanna and Karbala provinces.
Second: Testing the pathogenicity of the fungal isolates on four orange cultivars under storage conditions.
Third: Calculating the percentage of infection and severity of infection in orange fruits.
Fourth: Molecular diagnosis using PCR for four fungal isolates to confirm the morphological identification. These isolates belonged to the genus Aspergillus and were isolated from infected orange fruits showing high pathogenicity.
Fifth: Preliminary screening of the fungal isolates for mycotoxin production, specifically Aflatoxin B1 and Ochratoxin A. Coconut agar was used for preliminary detection of Aflatoxin B1, and white corn medium was used for preliminary qualitative and quantitative estimation of mycotoxins using HPLC at the Ministry of Science and Technology.
Sixth: Several natural bioagents were used in vitro to inhibit fungal growth and development, including clove, frankincense, beeswax, Saccharomyces cerevisiae, the bio-pesticide Verox, and aloe vera. Various combinations of these agents were tested.
Seventh: Protecting orange fruits from pathogenic fungal isolates using selected natural agents and combinations, and reducing mycotoxin levels on the fruits.
Eighth: Measuring fruit size and weight to assess the effectiveness of these agents in maintaining fruit quality.
The study concluded with several recommendations:
• Pay attention to proper storage of orange fruits and avoid causing wounds during storage.
• Dip orange fruits in 30% clove extract to protect against fungal infection and reduce mycotoxin production during storage.
• Use edible coatings (beeswax and frankincense) to inhibit fungal growth and reduce mycotoxin levels, including Ochratoxin A (OTA) and Aflatoxin B1.
• Conduct further studies to detect other mycotoxins not covered in this study due to their relevance to human and animal health.
• Investigate additional environmentally safe compounds to reduce fungal contamination in orange fruits and control mycotoxin production.
• Conduct further experiments on aqueous extracts and their combinations with bioactive compounds to reduce fungal growth and mycotoxin levels on orange fruits and other fruits.
• Consider paper packaging for fruits, either plain or coated with beeswax, to help inhibit fungal growth and reduce mycotoxins.
