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ABSTRACT
Microorganisms, cause considerable economic losses by spoiling not only harvested fruits and vegetables but also crops in their fields. The aim of the research is to study the effect of nutrient quality and temp on the mycelial growth of some common molds. Samples including groundnut, onion, yam and orange showing varying degree of spoilage were acquire from foodstuff sellers in Uselu market, Benin City. Potato dextrose agar and Malt extract agar were prepared according to manufacturer’s instructions as seen in appendix 1. The effect of temperature was a determining variable as isolates were found to grow well at either 4˚C or 37˚C but there was variation of mycelial growth at 28˚C for all isolates.
