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Comparative Study Of Micro-organism Associated With The Spoilage Of Banana
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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 examination was done using the lactophenol staining technique. Some organisms like Erwinia species has been incriminated as pathogen, saprophyte or constituent of epiphyic flora of plants.
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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 ou ... Continue reading---
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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 ou ... Continue reading---
ABSRACT -- [Total Page(s) 1]
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ABSRACT -- [Total Page(s) 1]
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