Abstract
This study aims to identify and isolate pathogens, responsible for post-harvest spoilage of onions (Allium cepa L.) with the following stated objectives: To isolate and Identify pathogens responsible for the onion spoilages, to estimate diseased incidence on spoiled onion, to characterizes effect of leaf extract on the pathogens, to determine whether environmental factor has effect on onion post-harvest handling process by farmers. The data was analyzed using simple percentage. physical characteristic and microscopic characteristics of the isolated pathogens; The survey reviles the diseased incidence on spoiled onion isolated from the sampled onions. Five samples sample were collected from three different markets selected for this study. 13.3 percent of the rotten onion are caused by Penicillium digitatum, Fusarium oxysporum, and Rhizopus stolonifera. which are mainly fungal pathogens and 26.6 percent is caused by Aspergills niger which is also fungi while 26.6 percent Saccaromyces cerevisiae which is bacterial isolate. The distribution of the bacteria in relation to the markets surveyed. The percentage distribution was 64.28% Enterobacter sp, 21.42% Pseudomonas Sp and 14.28% Escherichia coli, respectively. Leaf extract test result of four different disk against standard anti-biotic gentamycin sample. The neem extract shows total 56 mm inhibition area with averagely 28% against the standard sample gentamycin. Bitter leaf extract also shows 54 total inhibition zone with total 27% while African mahogany with highest inhibition zone shows total 62mm inhibition zone with average of 31%. And Aloe vera shows 60mm total inhibition zone with average of 30%. The research also shows that room temperature (29- 300) was the best temperature for development of rot. There was no rot formation at -200C and at 40c while at 370C very little rot developed.
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Claims 16
Claim · model-written summary
Penicillium digitatum was linked to 13.3 percent of rotten onions.
- Taxon
- onion
Allium cepae0 - Interactor
- Penicillium digitatum
Penicillium digitatume0pathogen - Outcome
- rotten onione0
- Value
- 13.3 percente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“13.3 percent of the rotten onion are caused by Penicillium digitatum, Fusarium oxysporum, and Rhizopus stolonifera”
Claim · model-written summary
Fusarium oxysporum was linked to 13.3 percent of rotten onions.
- Taxon
- onionAllium cepae0
- Interactor
- Fusarium oxysporum
_(Fusarium_oxysporum_f.sp._batatas)_1234227-PPT-Clemson_University.jpg?width=60)
Fusarium oxysporume0pathogen - Outcome
- rotten onione0
- Value
- 13.3 percente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_(Fusarium_oxysporum_f.sp._batatas)_1234227-PPT-Clemson_University.jpg?width=500)
Verbatim
e0“13.3 percent of the rotten onion are caused by Penicillium digitatum, Fusarium oxysporum, and Rhizopus stolonifera”
Claim · model-written summary
Rhizopus stolonifera was linked to 13.3 percent of rotten onions.
- Taxon
- onionAllium cepae0
- Interactor
- Rhizopus stoloniferae0pathogen
- Outcome
- rotten onione0
- Value
- 13.3 percente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“13.3 percent of the rotten onion are caused by Penicillium digitatum, Fusarium oxysporum, and Rhizopus stolonifera”
Claim · model-written summary
Aspergills niger was linked to 26.6 percent of rotten onions.
- Taxon
- onions (Allium cepa L.)Allium cepat0
- Interactor
- Aspergills nigere0pathogen
- Outcome
- caused by Aspergills nigere0
- Value
- 26.6 percente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“26.6 percent is caused by Aspergills niger”
t0“onions (Allium cepa L.)”
Claim · model-written summary
The text attributes 26.6 percent to Saccaromyces cerevisiae.
- Taxon
- onions (Allium cepa L.)Allium cepat0
- Interactor
- Saccaromyces cerevisiaee0pathogen
- Outcome
- Saccaromyces cerevisiaee0
- Value
- 26.6 percente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“26.6 percent Saccaromyces cerevisiae which is bacterial isolate”
t0“onions (Allium cepa L.)”
Claim · model-written summary
Enterobacter sp accounted for 64.28% of bacterial isolates.
- Taxon
- onions (Allium cepa L.)Allium cepat0
- Interactor
- Enterobacter sp
Enterobactere0pathogen - Outcome
- Enterobacter spe0
- Value
- 64.28%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“64.28% Enterobacter sp, 21.42% Pseudomonas Sp and 14.28% Escherichia coli”
t0“onions (Allium cepa L.)”
Claim · model-written summary
Pseudomonas Sp accounted for 21.42% of bacterial isolates.
- Taxon
- onions (Allium cepa L.)Allium cepat0
- Interactor
- Pseudomonas Spe0pathogen
- Outcome
- Pseudomonas Spe0
- Value
- 21.42%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“64.28% Enterobacter sp, 21.42% Pseudomonas Sp and 14.28% Escherichia coli”
t0“onions (Allium cepa L.)”
Claim · model-written summary
Escherichia coli accounted for 14.28% of bacterial isolates.
- Taxon
- onions (Allium cepa L.)Allium cepat0
- Interactor
- Escherichia coli
.jpg?width=60)
Escherichia colie0pathogen - Outcome
- Escherichia colie0
- Value
- 14.28%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
.jpg?width=500)
Verbatim
e0“64.28% Enterobacter sp, 21.42% Pseudomonas Sp and 14.28% Escherichia coli”
t0“onions (Allium cepa L.)”
Claim · model-written summary
Neem extract produced 56 mm inhibition area.
- Taxon
- onions (Allium cepa L.)Allium cepat0
- Treatment
- neem extracte0
- Outcome
- inhibition areae0
- Value
- 56 mme0
- Qualifier
- 28%e0
- Comparator
- gentamycine0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The neem extract shows total 56 mm inhibition area with averagely 28% against the standard sample gentamycin”
t0“onions (Allium cepa L.)”
Claim · model-written summary
Bitter leaf extract produced 54 total inhibition zone.
- Taxon
- onions (Allium cepa L.)Allium cepat0
- Treatment
- Bitter leaf extracte0
- Outcome
- inhibition zonee0
- Value
- 54 total inhibition zonee0
- Qualifier
- 27%e0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Bitter leaf extract also shows 54 total inhibition zone with total 27%”
t0“onions (Allium cepa L.)”
Claim · model-written summary
African mahogany extract gave the highest inhibition zone, 62mm.
- Taxon
- onions (Allium cepa L.)Allium cepat0
- Treatment
- African mahoganye0
- Outcome
- inhibition zonee0
- Direction
- higheste0
- Value
- 62mme0
- Qualifier
- 31%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“African mahogany with highest inhibition zone shows total 62mm inhibition zone with average of 31%”
t0“onions (Allium cepa L.)”
Claim · model-written summary
Aloe vera extract gave a 60mm inhibition zone.
- Taxon
- onions (Allium cepa L.)Allium cepat0
- Treatment
- Aloe verae0
- Outcome
- inhibition zonee0
- Value
- 60mme0
- Qualifier
- 30%e0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Aloe vera shows 60mm total inhibition zone with average of 30%”
t0“onions (Allium cepa L.)”
Claim · model-written summary
The reported room temperature was best for rot development.
- Taxon
- onions (Allium cepa L.)Allium cepat0
- Outcome
- development of rote0
- Direction
- beste0
- Value
- 29- 300e0
- Setting
- room temperaturee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“room temperature (29- 300) was the best temperature for development of rot”
t0“onions (Allium cepa L.)”
Claim · model-written summary
No rot formed at the reported low temperature.
- Taxon
- onions (Allium cepa L.)Allium cepat0
- Outcome
- no rot formatione0
- Value
- -200Ce0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“There was no rot formation at -200C”
t0“onions (Allium cepa L.)”
Claim · model-written summary
No rot formed at 40c.
- Taxon
- onions (Allium cepa L.)Allium cepat0
- Outcome
- at 40ce0
- Value
- 40ce0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“at 40c while at 370C very little rot developed”
t0“onions (Allium cepa L.)”
Claim · model-written summary
Very little rot developed at 370C.
- Taxon
- onions (Allium cepa L.)Allium cepat0
- Outcome
- very little rot developede0
- Direction
- very littlee0
- Value
- 370Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“at 370C very little rot developed”
t0“onions (Allium cepa L.)”
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