Isolation and characterization of Penicillium sps. from citrus

Fruits make important diet for human beings. The high concentration of various sugars, minerals, vitamins and amino acids also provide a good platform for the successful growth and survival of various parasitic and saprophytic forms of fungi. Fruits are highly perishable and maintain an active metabolism during the storage phase. During post harvest period diseases can affect the quality of fruits. Post harvest deterioration of fruits may take place in any stages. Penicillium is a diverse genus occurring worldwide and its species play important roles as decomposers of organic materials and cause destructive rolls in the food industry where they produce a wide range of mycotoxins. Other species are considered enzyme factories or are common indoor air allergens. In the present study, an investigation was carried out to study the Penicillium sps. from Citrus fruits. Samples were plated on potato dextrose agar (PDA) medium and incubated at 26± 20C. Resulting growth screened microscopically for Penicillium sps. Twenty eight different isolates belonging to 6 species was isolated and identified from lemon, orange and citrus fruits. Penicillium camemberti, P. italicum, P. expansum, P. digitatum, P. glaucum and P. citrinum were isolated from all the citrus fruits.