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Isolation Of Microorganism Associated With Deterioration Of Bananas Fruits
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1.2 Statement of Problem
Because of the world wide massive production
of banana and as result of poor storage facilities this leads to large
waste of banana due to spoilage
Microbial associated spoilage mostly
is due to contamination from external sources during post harvest
practices as a result of transport to the market or during storage of
the fruit.During the ripening process, there are gradual series of
changes in the colour of the banana from green to yellow. One should be
able to distinguish between spoilage and ripening of banana.
Most
banana affected with microorganisms (fungi or/and bacteria) usually get
spoilt most at times at the middle of the ripening process or when the
banana has become ripe.Banana fruit can be contaminated by
microorganisms through skin penetration, natural opening or mechanical
damage. There are two main microbes (Fungi and Bacteria) involve in
spoilage of banana, which reduce the quality of the banana fruit causing
the fruit to be consideration and unmarketable. The storage life of
banana fruits can be improved using low temperature , 90% humility,
removal of ethylene storing in 5% CO2 and 3% oxygen at 280c, use of
chemicals and irradiation, use of packaging materials and fruit
processing.
1.3 Justification
There is highly consumption of banana in Nigeria also high loss due to spoilage.
The
study centre on microorganisms associated with spoilage in fresh and
spoilt banana. Thus this study will provide a data base on microbial
spoilage of banana. Microorganism
1.4 Aim of the study
To ISOLATE
MICROORGANISM ASSOCIATED WITH DETERIORATION OF BANANAS FRUITS and to
assess common ways that have used to improved the shelf life of the
fruit sold in Makurdi Benue state.
1.5 Specific objective of the study
To
isolate and identify micro organism associated with spoilage fresh
Banana fruits in Makurdi.To isolate and identify micro organism
associated with spoilt banana fruits sold in Makurd.The distribution of
spoilage micro organisms among markets in Makurdi. MicroorganismTo
determine the physio chemical parameters of banana pulp.
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