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Comparative Study Of Micro-organism Associated With The Spoilage Of Banana
CHAPTER ONE -- [Total Page(s) 3]
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Food spoilage is a major problems in all societies especially fruits,
because they provide nutrients for us, also are excellent environment
for the growth of micro-organisms. Microbial growth as well as
spoilage is controlled by factor related to the food itself or intrinsic
factor and also to theenvironment where the food is being stored or
what are described as extrinsic factors. Food composition is
critical intrinsic factor that influences microbial growth, if a food
consider primarily of carbohydrates, spoilage does not result in major
odours. Thus, foods such as some fruits e.g. banana show spoilage by
fungal growth. Also, PH of a food also is critical because a low PH a
food also is critical because a low PH favours the growth of yeasts and
mold. This is the case in banana fruit because it has PH of 2-5
physical structure of a food also can affected the course and extension
of spoilage. Banana fruits has outer skin (peels) that project them
from spoilage.
Often, spoilage micro-organisms have
specialized enzymes that help them weaken and penetrate protective
peels, especially after the fruits has been bruised. Temperature and
relative humidity are important extrinsic factors in determining whether
a fruit (banana) will spoil. At higher relative humilities, microbial
growth is initiated more rapidly even at lower temperatures.
The atmosphere in which the fruit is stored is also important as this
plays a crucial role in its spoilage. Because fruits are such excellent
sources of nutrients, If the intrinsic and extrinsic conditions are
appropriate, micro-organisms grow rapidly and make what once was an
attractive and appealing fruits into a sour, foul-smelling or fungus –
covered mass suitable only for the garbage car.
Microbial spoilage in Banana can lead to visible challenges, including a variety of colours caused by spoilage organisms.
Bacteria do not seem important in the initial spoilage of whole fruits
like banana instead such spoilage often is initiated by molds. These
organisms have enzymes that contribute to the weakening and penetration
of the protective outer skin. Many microorganisms have been isolated
from banana, actually spoilt banana. These micro-organisms have been
associated with moko disease, or moko de Guineo, or marchites
bacteriana, is caused by the bacterium, pseudomonas solanacearum,
resulting in internal decay. It has become one of the western
hemisphere and has seriously reduced production in the leading area as
of Colombia. It attacks Heliconia species as well. It is transmitted by
insects, machetes and with the roots of sick plants. There are said to
be 4 different types transmitted by different means. Efforts at
control include covering the male and bud with plastic to prevent
insects from visiting its mucilaginous excretion, debudding,
disinfecting of cutting tools with formalde hyde in water 1:3,
disinfection of planning material; disposal of infected fruits and
plant parts: infection of herbicides into seemingly healthy neighbouring
plants. if The organism is vriant SFR, all adjacent plants. If the
organism is variant SFR, all adjacent plants within a radius replanted
for 10 to 12 months for this variant persists in the soil that long. If
it is variant B, the plants within 32.8 ft (10m) must bee injected and
the area not replanted for 18 months.
In either case the
soil must be kept clear of broad leaved weeds that may serve as hosts.
In Colombia, there are 12 species of weeds that serve as hosts or
“carriers:†but only 4 of these are themselves susceptible to the
disease. Crop rotation is sometimes resorted to the only sure, defense
is to plant resistant cultivans. Such as the ‘pelipita’ plantain.
Black-end arises from infection by the fungus arises from infectrion by
the fungus Glocosporium musarum, of which Glomerella cingulata is the
perfect form. It causes authracuose on the plant and attacks the stalk
and stalk – end of the fruits forming dark, sunken lesions on the
peel, soon penetrating the fresh and developing dark, watery, soft area
in severe cases, the entire skin turns black and the flesh rats. Very
young fruits shrived and mummify. This fungus is often responsible for
the rotting of bananas in storage. Immersing the green fruits in hot
water. 131of (55oc) for 2 minutes before ripening greatly, reduces
spoilage.
CHAPTER ONE -- [Total Page(s) 3]
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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 ... Continue reading---
