FUNGAL ISOLATION AND CHARACTERIZATION FROM SPOILED VEGETABLES LYCOPERSICON ESCULENTUM, BRASSICA OLERACEA, SPINACIA OLERACEA

This study investigated the micro organisms associated with the spoilage of vegetables of Tomato (Lycopersicon esculentum), Spinach (Spinacea oleracea), Cabbage (Brassica oleracea) obtained from local market of Haridwar. Five vegetable spoilage fungi were isolate & identified as follows Aspergilus, Fusarium, Penicilium, Trichoderma. In antifungal sensitivity test different antifungal drugs were used to test the susceptibility behavior as the isolated organism. Antifungal activity was determined by agar well diffusion technique. Penicillium show resistance to both antifungal resistance to griseofluvin & sensitive to fluconazole & inhibition zone was 30mm against fluconazole, gave highest inhibition zone against fluconazole that was 32nm. Trichoderma shows sensitivity to fluconazole & resistance to fluconazole, inhibition zone is 31nm. The need for microbial assessment of vegetables for production of salads and other use is also emphasized to reduce possible contamination. Key words: fungal, Lycopersicon esculentum , Brassica oleracea, Spinacea oleracea