Fungi Associated with Spoilage of Post-Harvest Orange and Tomato Fruits Sold in Selected Markets of Port Harcourt Nigeria

High water content, ambient conditions, handling techniques, storage facilities, handler fungal load, and fruit quality all contribute to the fungal deterioration of orange and tomato fruits. This study assessed fungi that cause spoilage of tomato and orange fruits, as well as their frequency of occurrence in selected markets of Port Harcourt metropolis. We purchased the fruit samples from five markets: Choba, Rumuokoro, Mile One, D-Line, and Creek Road Markets. The proximate composition of the fruits was determined, a pathogenicity test was conducted, and the frequency of occurrences of each isolate was calculated as follows; Alternaria spp. (72.51%) and Rhizopus spp. (27.49%) were isolated from tomato fruits, while isolates from orange fruits were Alternaria spp. (55.05%), Aspergillus spp. (21.1%), Penicilium spp. (20.33%), and Fusarium spp. (3.52%). The result obtained from this study showed that only two fungal pathogens (Alternaria and Rhizopus spp.) were associated with tomato spoilage in Port Harcourt, whereas four fungal pathogens (Aspergillus, Penicillium, Fusarrium, and Alternaria spp.) were associated with orange spoilage. Alternaria spp. appeared to be the most active of all the pathogens that result in the economic loss of tomato and orange fruits in Port Harcourt. Therefore, to extend the shelf life of orange and tomato fruits, proper handling and sufficient storage facilities must be used.