Nutritional composition and fungal spoilage of cabbage and fluted pumpkin sold in Port Harcourt Nigeria

Fungi are increasingly implicated as agents of the spoilage of economically important fruits and vegetables. This study was conducted to determine the fungal species responsible for the spoilage of cabbage (Brassica oleracea) and fluted pumpkin (Telfairia occidentalis) leaves sold in different markets in Port Harcourt, Nigeria. A total of 50 samples each of spoilt cabbage and pumpkin were analyzed for mycological, proximate, and mineral compositions. A total of 170 and 128 fungal isolates were obtained from cabbage and pumpkin, respectively. The fungal counts of the spoilt cabbage samples ranged from 5.1 ×105 CFU/g to 7.2×106 CFU/g with the samples from Rumuokoro and Mile 1 Market having the highest and lowest counts, respectively. The fungal counts of the pumpkin ranged from 2.8×104 CFU/g to 2.4×105 CFU/g with Rumuokoro and D/line markets producing the highest and lowest counts, respectively. The fungi identified were Penicillium sp., Aspergillus niger, Cladosporium sp., Rhizopus sp., Aspergillus flavus, Fusarium sp., Trichophyton sp., and Saccharomyces sp. Aspergillus sp. had the highest prevalence (88 %), followed by Saccharomyces sp. (84 %), Penicillium sp. (44 %), and Rhizopus sp. (44 %). The vegetables contained high amounts of crude protein and carbohydrate, while fat content is low. The vegetables are rich in Na, Mg, Ca, K, Cu, and Zn. This study showed that the fungi isolated are associated with the spoilage of cabbage and pumpkin leaves and can be traceable to poor handling and the hygienic condition of the market in which they are sold.