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Microbial Examination Of Spoilt Avocado Fruit
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CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF STUDY
The 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, encouraging the dread phytophthora root rot in most of the world, and where the fungus is unknown. Despite the high water activity of most fruits, the how PH leads to their spoilage being dominated by fungi, both yeast and moulds. Other common diseases of pears include the black spot or scab caused by as comycetes
Avocado fruits has being estimated that one fourth of all produced harvested is no consumed before spoilage (Salulche, 1974), spoilage of fresh fruits usually occurs during storage and transport and while wacting to be processed unlike many other foods fruits after picking and before processing are ‘a live’ of the products plus the normal ripering process complicate an independent discussion of the microbiological spoilage problems are really market diseases of these products:
Shape, varies from slightly obligate to highly elongate, an intermediate oval or pear shape is preferred. Yellow to purple or black.
The composition of the fruit influences the likely type of spoilage. thus bacteria soft rot is widespread for the most part among the fruits is limited to those that are not highly acid. Because most fruits are somewhat acid are fairly dry at the surface, and are deficient in B vitamins, mold are the most common causes of spoilage. The compositions too, must determine the particular kind of molds most likely to grow, thus avocado support a large, variety of fungal spoilage organisms and other kinds comparatively few.
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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---
