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Microbial Examination Of Spoilt Avocado Fruit
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1.2 STATEMENT OF PROBLEM
Micro-organisms are known to destroy
fruits, thereby reducing the quantity for consumption and the profits
desirable from fruits such as avocado. Many spot are noticed on pears
which do change the taste when consumed.
Bacteria and
fungi are harmful and useful living organisms. The spoilage of most
fruits is always associated with bactera and fungi, many diseses of
plants are associated with bacteria and fungi (Micro-organisms)
The adverse effect of bacteria in plants and fruits has resulted in
shortage of avocado fruits for consumption. Revenue is lost by farmers
and industries that uses avocado fruits as a raw materials for fruit
juice due to the spoilage caused by micro-organisms.
1.3 AIM AND OBJECTIVES OF THE STUDY
Microbial examination of spoilt avocado fruits
To isolate and identify how micro-organism destroy avocado so as to guide producer and farmers on how to manage the fruits
To isolate and identify it those micro-organisms are responsible for the spoilage
To compare the extent of spoilage in the area of colelction (tree) with that of market
1.4 HYPOTHESIS
HO: Microbial organisms do not cause spoilage of avocado at either in the field or during exposure for sale.
Hg = Microorganisms (Fungi and Bacteria) are responsible for avocado spoilage.
1.5 SIGNIFICANCE OF THE STUDY
This
study will be useful to farmers, fruit juice industries and consumers
of avocado fruits. T he outcome of this research will guide users of
avocado fruit on the best method of preserving to avoid spoilage, the
research work also will add to the literature and information existing
about avocado for student and companies that uses avocado as raw
materials for the production of fruit juice.
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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---
