عزل و تشخيص الفطريات المسببة لتعفن ثمار نبات الفلفل الاخضر و دراسة قدرتها على انتاج انزيمات Protease و Lipase

Abstract EN

The study aimed to isolate the types of fungus that cause the rotting of green pepper fruits , 30 specimens of green pepper (Capsicum annuum L.) were collected from the local markets of Mosul.

Seven fungal strains of these fruits were isolated: Alternaria alternata (78) isolation and Aspergillus niger (29) isolation and Aspergillus flavus (14) Geotrichum candidum (11) Isolation and Rhizopus stolonifer (10) Isolation and Rhizoctonia solani (6) Isolation and Penicillium sp.

(4) Isolation, with different percentages The highest percentage of isolation was for fungi Alternaria alternata 51.3%.

To investigate some of the plant's disease factors, the ability of isolated species to produce the proteolytic enzyme was investigated by isolated fungi, Alternata alternaria was found to be the most common fungus of the enzyme, followed by Aspergillus niger but Geotrichum candidum can not produce this enzyme .

As for the production of lipolytic enzyme it has been observed that the fungus Penicillium sp.

,Rhizopus stolonifer, Alternaria alternata and Aspergillus niger had the ability to produce it, while Rhizoctonia solani, Aspergillus flavus and Geotrichum candidum did not show the ability to produce it.