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Comparative Study Of Micro-organism Associated With The Spoilage Of Banana
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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. Bananas are
sensitive to cool temperature and will be induced in temperatures below
550f for this reason, they should never be kept in the refrigerator.
The ideal temperature for ripening bananas is between 60 and 700f.
higher temperature cause them to repen too rapidly.
However, Bananas which are firm, bright in appearance, and free from
repeness is indicated by skin colour. Best eating quality has been
reached when the solid yellow colour is specked with brown.
At this stage, the flesh is mellow and the flavour is fully developed.
Bananas with green stips or with practically no yellow colour have not
developed their full flavour potential.
AIM AND OBJECTIVES
1. it shows the amount of bacteria present in the decay of banana
2. it also shows the amount of yeast and mold present in the decay of banana
3.
it provides a basic understanding of the physical, chemical and
microbiological principles underlying the psreervation of foods and also
provide as a basic understanding of the study of food microbiology from
farm to consumer.
4. It provide students with an understanding
of the physical and chemical characteristics which influence the
formation, stability and texture of food systems
1.3 SIGNIFICANCE OF STUDY
This study is done to find out how similar or different microorganisms
associated with the spoilage of bananas are: it brings to fore a good
number of microorganisms associated with that or bring about the
spoilage of banana (musa acuminata). The significance of this study can
never and will never be over emphasized. This is because banana is a
fruit of choice and spoils easily. As a result of this, a knowledge of
the microorganisms that are involved in its (banana) spoilage is
essential.
Also, this study gives an insight into the
conditi ons as well as factors that result in the spoilage of this
attractive fruit, not to mention the nature or group of microorganisms
that are associated with such a fruit. The significance of this study
is seen in the light of having a good understanding and showing the
comparism of the spoilage microorganisms of banana.
1.4 STATEMENT OF PROBLEMS
A
study of this nature must have problems which result in it. This
problem will result from how these microorganisms are being associated
with the spoilage of banana a fruit and cause decay to these banana and
make it undesirable for human consumption. This microorganisms
associated with the spoilage of banana includes yeast and mold,
{uedomonas species, micrococcus species, bacterial and fungal species.
Looking at many banana sold in the market today, most of them are
infected with these microorganisms or other microorganisms like the soft
rot, crown rot bacteria and soft rots which infect and make these fruit
unattractive for human consumption and may cause problems to human
being as well as animal.
1.6 HYPOTHESIS
Ho = Microorganisms are associated with the spoilage of banana
HI = Microorganisms are not associated with the spoilage of banana.
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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---
