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COMPARATIVE STUDY OF MICRO-ORGANISM ASSOCIATED WITH THE SPOILAGE OF BANANA
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- Contributor: mr-chris
- engagements: 132
- Case No: 574391ip
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ABSRACT - [ Total Page(s): 1 ]The comparative study of microorganisms associated with the spoilage of banana. “Banana is a general term embracing a number of species or hybrid in the genus musa, family bacteria organisms, small pieces of decayed tissue from the leading edge of the lesion was transferred, by means of sterile techniques, to the SDA contained in covered dishes and incubated at room temperature (28-370c). The fungal and bacterial growth visible within 2-7 days. Each observed fungal and bacterial growth based on their morphological and cultural microscopic examination and this microscopic examinatio
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CHAPTER ONE - [ Total Page(s): 3 ]Sigar-tip rot, or cigan-end disease, stachylidium (verticillium) theobromae begins in the flowers and extends to the tips of the fruits and turns sthem darks the peel darknens, the flesh becomes Fibrous. One remedy is to cut off withered flowers as soon as the fruits are formed and apply copper fungicides to the cut surfaces. Unlike most other fruits, banana develop their best eating quantity after they are harvested. This allows bananas to be shipped great distances. Almost our entire supply of banabas, available year-round is imported from central and south america. Ban ... Continue Reading
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ABSRACT - [ Total Page(s): 1 ]The comparative study of microorganisms associated with the spoilage of banana. “Banana is a general term embracing a number of species or hybrid in the genus musa, family bacteria organisms, small pieces of decayed tissue from the leading edge of the lesion was transferred, by means of sterile techniques, to the SDA contained in covered dishes and incubated at room temperature (28-370c). The fungal and bacterial growth visible within 2-7 days. Each observed fungal and bacterial growth based on their morphological and cultural microscopic examination and this microscopic examinatio
... Continue Reading
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