Review on Fungal Deterioration of Sweet Potato

Abstract

Sweet potato (Ipomoea batatas L. Convolvulaceae) is regarded as one of the most important food crops in the world and is an alternative source of bioenergy. The crop is of high-priority for reducing food insecurity and malnutrition in many countries especially in Nigeria. However, the yield haven’t meet global demand due to loss as a result of fungal infestation during harvest, transport and storage. Majorly genera of Aspergillus, Fusarium, Penicillium, Rhizopus and Macrophomina species are responsible for sweet potato fungal deterioration under pre and postharvest. Following diseases have been reported they include black rot, dry rot, surface rot, foot rot, soft rot, blue mold, java black rot, circular spot and charcoal rot respectively. Several factors such as temperature, pH, moisture content, and nutritional composition are responsible for sweet potato spoilage. The shelf-life and safety of sweet potato can be significantly improved by implementing improved storage practices, such as controlled humidity and temperature. Novel methods should be developed by the farmers, agriculturist and entomologist to curb the fungal spoilage of sweet potatoes.