Authors : Aishwarya R. Mandan
Page Nos : 116-119
Description :
This study was conducted to the isolation and identification of fungi on leafy vegetables, fruits and spices. The basic principle of this method is to provide high level of relative humidity, optimal light, temperature Conducive for fungal development in present study of different fungal spices Aspergillus, Fusarium, Rhizopus, Pythium, Alternaria were occurred on different spices, fruits, vegetables and seeds.
