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Microbial Examination Of Spoilt Avocado Fruits
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ABSRACT - [ Total Page(s): 1 ]Microbial examination of spoilt Avocado fruits was carried out to obtained the causal organism. A total of 60 avocado from Ogbete Main market and New market Enugu were examined by culturing on nutrient agar and sabourand dextrose agar (SM), for bacteria and fungi causing post – harvest spoilage on the fruits; six bacterial species and six fungal species were isolated. The bacteria include Erwinia SP (66.7%), Streptococcus sp, *25%), E. Coli (18.9%) and staphycoccus sp (33.3%), Pse ... Continue reading---
LIST OF TABLES - [ Total Page(s): 1 ]LIST OF TABLETable I: Bacterial isolated and their frequenciesTable 2: Fungi isolated and their frequenciesTable 3: Sources of collection of the fruit and Bacteria isolateTable 4: Sources of collection of the fruits and fungi isolates ... Continue reading---
TABLE OF CONTENTS - [ Total Page(s): 1 ]CHAPTER ONEIntroduction1.1 Background of study1.2 Statement of problem1.3 Aim and Objectives of the study1.4 Hypothesis1.5 Significance of the study1.6 Limitation of the studyCHAPTER TWOLiterature review2.1 The origin of Avocado fruits2.2 Uses of avocado fruits2.3 Preservation of avocado fruits2.4 Ways avocado fruits can be prone to contamina ... Continue reading---
CHAPTER ONE - [ Total Page(s): 1 ]CHAPTER ONE - 1.0 INTRODUCTION1.1 BACKGROUND OF STUDYThe Avocado pear, Persea Americana is a tropical and sub tropical fruit tree, originated in central America or adjoining regions of North or South America. It has now spread to much of the near tropical world. The avocado is limited especially by its climatic requirements, with their race differences. It is also highly susceptible to drought injury. But excess soil moisture is equally fatal, encour ... Continue reading---
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ABSRACT - [ Total Page(s): 1 ]Microbial examination of spoilt Avocado fruits was carried out to obtained the causal organism. A total of 60 avocado from Ogbete Main market and New market Enugu were examined by culturing on nutrient agar and sabourand dextrose agar (SM), for bacteria and fungi causing post – harvest spoilage on the fruits; six bacterial species and six fungal species were isolated. The bacteria include Erwinia SP (66.7%), Streptococcus sp, *25%), E. Coli (18.9%) and staphycoccus sp (33.3%), Pse ... Continue reading---
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LIST OF FIGURES -- [Total Page(s) 1]
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