Study of Pectinase Production of Post-Harvest Fungi in Carica Papaya L.

AbstractThe current study investigated the production and activity of pectinase enzymes by post-harvest fungi isolated from infected Carica papaya fruits. Samples were collected from local fruit markets in Chhatrapati Sambhajinagar and Dharashiv across different seasons and ripening stages. Pathogenic fungi were isolated using standard mycological techniques and identified based on morphological characteristics. Pectinase production was evaluated using Oswald’s viscometer, with enzyme activity measured as the percentage loss in viscosity of a pectin solution. The influence of multiple physicochemical factors carbon and nitrogen sources, phosphorus and sulfur compounds, trace elements, amino acids, antibiotics, fungicides, and environmental parameters on pectinase activity was systematically examined. Among the isolates, Aspergillus niger, Aspergillus flavus, and Penicillium digitatum exhibited the highest pectinase activity under optimized conditions. Pectin-rich media significantly enhanced enzyme production compared to non-substrate controls. Sucrose and starch emerged as the most effective carbon sources, while peptone and sodium nitrate supported strong enzyme synthesis. Magnesium sulfate and potassium dihydrogen phosphate proved favorable among sulfur and phosphorus sources, respectively. Manganese and amino acids like aspartic acid and methionine stimulated enzyme production, whereas zinc and certain antibiotics and fungicides suppressed it. Optimal enzyme activity was achieved at 30 °C, pH 6.0–6.5, and with continuous light exposure for 10–15 days. The findings highlighted the critical role of environmental and nutritional factors in modulating pectinase production and offered insights for managing post-harvest fungal spoilage in papaya.KeywordsCarica papaya, fungi, Oswald’s viscometer, pectinase, post-harvest.