Effect of Fungal Infections on Nutritional Value of Apple, Banana and Mango Fruits

Abstract

The nutritional value of fruits is mostly determined by the amount and quality of nutritious elements present. Apple, banana, and mango fruits are all susceptible to rot caused by a variety of fungi. It is highly important for the fungi to be selective in their nutritional requirements. Their observations of the stored compounds, as well as the conversion of some of the complicated forms into simpler ones, have an impact on them. Fungi were recovered from apple, banana, and mango fruits in the current experiment. On the fruit of the apple, banana, and mango, significant losses in protein, ash, and nitrogen content were detected as a result of the presence of these fungi. Amounts of amino acids in both free and bound forms increased in infected fruits, which was consistent across the board. In the majority of the fungus, a significant drop in total sugar and an increase in reducing sugar were found to exist. The purpose of this study is to evaluate the post-purchase shelf-life of three commonly consumed fruits and to determine the fungal strains that are responsible for their deterioration.