Caracterización micológica de fresas en puntos de venta de un mercado de la ciudad de Cuenca-Ecuador

Abstract

INTRODUCTION: In Ecuador, Fragaria sp is known as strawberry; it is cultivated within a temperature range of 14 to 21 ºC. Its viability is short as it is one of the fruits with the shortest shelf life, resulting in immediate consumption. However, the fruit's characteristics, such as the thin epidermis, prevent water loss. Factors such as temperature, humidity, and hygiene during storage and distribution increase the probability of suffering fungal microorganisms attack, including Botrytis spp, Rhodotorula spp, and Penicillium spp. They cause contamination and deterioration of the strawberries. OBJECTIVE: This research aimed to characterize the presence of fungi in strawberries from several points of sale in a market in the city of Cuenca-Ecuador. MATERIALS AND METHODS: The methodology applied was qualitative, descriptive, experimental, and cross-sectional. RESULTS: Fungal contamination was characterized in the strawberry samples analyzed, in which the most prevalent fungus was Penicillium spp with 86%, Rhodotorula spp with 13.2%, and Botrytis spp with 0.8%. CONCLUSION: Fungal contamination of strawberries is attributed to their short shelf life, post-harvest contamination, inadequate handling by vendors, and improper storage and transportation.