TABLE OF CONTENTS
Title page
Certification
Dedication
Acknowledgement
Table of contents
List of table
Abstract
CHAPTER ONE
1.0 Introduction 1.1 Background of the Study
1.2 Aim Objectives of the Study
1.3 Statement of the Problems
1.4 Significance of the Study
1.5 Limitation of the Study
CHAPTER TWO
2.0 Literature Review 2.1 Description of the Selected Fruits (Banana, Orange and Pawpaw).
2.2 Health Benefits of the Selected Fruits (Banana,Orange, and Pawpaw).
2.3 Nutritional Values of Selected Fruits (Banana,Orange and Pawpaw)
2.4 Distribution and Production of Selected Fruits(Banana, Orange and Pawpaw).
2.5 Medicinal Value of Selected Fruits (Banana,Orange and Pawpaw).
2.6 Causes of Spoil Ages of Selected Fruits(Banana,Orange and Paw-Paw).
2.7 Prevention of Spoilage of Selected Fruits
CHAPTER THREE3.0 Materials and Methods
3.1 Materials (See Appendix)
3.2 Methods
3.2.1 Sterilization of Glassware
3.2.2 Collection of Samples
3.2.4 Preparation of The Fruits Sample
3.2.5 Preparation of Culture Media
3.2.6 Plating Technique (Streaking)
CHAPTER FOUR4.0 Results
CHAPTER FIVE 5.0 Discussion, Conclusion and Recommendation
5.1 Discussion
5.2 Conclusion
5.3 Recommendation
References
Appendix LIST OF TABLE Table 1: Shows the total bacterial and fungi count obtained from fruits
Table2: Frequency of occurrences of microorganisms associated with spoilage of selected fruits in eastern parts of Nigeria.
Table 3: Frequency of occurrence of bacteria with selected fruits spoilage in eastern part of Nigeria.
Table 4: Shows frequency of occurrence of fungi with selected fruit spoilage in eastern part of Nigeria (Enugu).
Table 5: Show the diltaint xtic test of the microorganisms isolated from the selected fruits
