Mold Occurrence in Fresh Chilli Pepper (Capsicum spp.) Harvested Directly in the Field in Benin Republic

  • Nicéphore M. Glodjinon Université d’Abomey-Calavi, Laboratoire de Microbiologie et des Technologies Alimentaires, Bénin
  • Pacôme A. Noumavo Université d’Abomey-Calavi, Laboratoire de Microbiologie et des Technologies Alimentaires, Bénin
  • Kifouli Adéoti Université d’Abomey-Calavi, Laboratoire de Microbiologie et des Technologies Alimentaires, Bénin
  • Hermann Savi Université d’Abomey-Calavi, Laboratoire de Microbiologie et des Technologies Alimentaires, Bénin
  • Kamal Garba Université d’Abomey-Calavi, Laboratoire de Microbiologie et des Technologies Alimentaires, Bénin
  • Sonangnon S. Kouhoundé Université d’Abomey-Calavi, Laboratoire de Microbiologie et des Technologies Alimentaires, Bénin
  • Fatiou Toukourou Université d’Abomey-Calavi, Laboratoire de Microbiologie et des Technologies Alimentaires, Bénin
  • Lamine Baba-Moussa Université d’Abomey-Calavi, Laboratoire de Biologie et de Typage Moléculaire en Microbiologie, Faculté des Sciences et Techniques, Bénin
  • Aly Savadogo Université Ouaga I Pr Joseph Ki-ZERBO, Laboratoire de Biochimie et Immunologie Appliquée, Burkina Faso
  • Farid Baba-Moussa Université d’Abomey-Calavi, Laboratoire de Microbiologie et des Technologies Alimentaires, Bénin
Keywords: Benin, Chilli Pepper, Molds, Mycotoxins, Occurrence

Abstract

Introduction: The chilli pepper (Capsicum spp.), ranked among the world's leading spices or food additives, is now Benin'ssecond most-important vegetable crop after tomatoes. Unfortunately, chilli peppers are likely to be contaminated with mold which produces dangerous mycotoxins due to cultural practices, transport, and post-harvest storage. Objective: The purpose of this study is to isolate and identify the molds that contaminate chilli pepper varieties in open fields according to the cultivation methods used in the Republic of Benin. Materials and Methods: A total of 240 samples of three varieties of chilli peppers were taken directly from six districts of Benin. The molds were isolated and purified on a PDA (Potato Dextrose Agar) medium for identification. The identification focused on the morphological and cultural characteristics of isolated strains. Results: Nine (9) fungal genera from different taxonomic groups were detected. The genera that have been represented are Aspergillus (34%), Fusarium (21%), Penicillium (16%), Alternaria (7%), Cladosporium (7%), Mucor (7%), Scytalidium (4%), Trichophyton (3%), and Rhizopus(1%). Conclusion: The present study shows that chilli pepper is being contaminated in Benin. The genera Aspergillus, Fusarium, Penicillium, and Alternaria are respectively the main toxinogenic molds that contaminate peppers in the field. The mold control in chilli pepper against pathogenic agents became urgently required to reduce a consumer disease caused by chilli pepper in Benin.

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Published
2020-01-31
How to Cite
Glodjinon, N. M., Noumavo, P. A., Adéoti, K., Savi, H., Garba, K., Kouhoundé, S. S., Toukourou, F., Baba-Moussa, L., Savadogo, A., & Baba-Moussa, F. (2020). Mold Occurrence in Fresh Chilli Pepper (Capsicum spp.) Harvested Directly in the Field in Benin Republic. European Scientific Journal, ESJ, 16(3), 177. https://doi.org/10.19044/esj.2020.v16n3p177