MICROBIAL EXAMINATION OF SPOILT AVOCADO FRUIT

By

KALU STELLA AJACHUKWU

Presented To

Department of Science Technology

    Microbial examination of spoilt Avocado fruits was carried out to obtained the causal organism.  A total of 60 avocado from Ogbete Main market and New market Enugu were examined by culturing on nutrient agar and sabourand dextrose agar (SM), for bacteria and fungi causing post – harvest spoilage on the fruits; six bacterial species and six fungal species were isolated. The bacteria include Erwinia SP  (66.7%), Streptococcus sp,  *25%), E. Coli (18.9%) and  staphycoccus sp (33.3%), Pseudomonas sp (20%) and Chromobacterium sp (5%) has the lowest percentage occurrence, Erwinia sp,  Pseudomonas sp and chromobacterium sp were found to be absent in the control.  The fungi species, includes Aspergillus sp  (50%), Pericillium sp  (25%), Fusarium sp  (16.6%), Rhisopus sp  (13.3%), currularia sp (8.3%) and Rhoctorula sp  (3.3%), were also kolated Avocado fruits from Ogbete main market were more contaminated than the avocado form the new market.

Title page
Certification
Dedication
Acknowledgement
List of Tables
List of figures
Abstract

CHAPTER ONE
Introduction
1.1    Background of study
1.2    Statement of problem
1.3    Aim and Objectives of the study
1.4    Hypothesis
1.5    Significance of the study
1.6    Limitation of the study

CHAPTER TWO
Literature review
2.1          The origin of Avocado fruits
2.2         Uses of avocado fruits
2.3         Preservation of avocado fruits
2.4         Ways avocado fruits can be prone to contamination
2.5         Microbial spoilage of avocado fruit
2.6         Control of bacterial and other disease of avocado fruits and fruits products
2.7         Some biochemical test for bacterial isolates

CHAPTER THREE
Materials and methods
3.1    Sample collection
3.2    Sterilization of media an material used
3.3    Preparation of media
3.4    Bacteria and fungi isolate from avocado fruits
3.5    Bacterial isolation and identification
3.6    Fungal isolation and identification
3.7    Lactophenole blue staining technique for fungi isolates
3.8    Staining techniques for bacteria isolates grains stain
3.9    Biochemical test for identification of bacteria isolates

CHAPTER FOUR
Results and discussion
4.1    Bacterial Examination
4.2    Fungi, examination

CHAPTER FIVE
Conclusion and recommendation
5.1    Conclusions
5.2    Recommendation
Reference


LIST OF TABLE

Table I:    Bacterial isolated and their frequencies
Table 2:    Fungi isolated and their frequencies
Table 3:    Sources of collection of the fruit and Bacteria isolate
Table 4:    Sources of collection of the fruits and fungi isolates

LIST OF FIGURES

Fig. 1:        Rate of occurrence of fungi
Fig. 2:        Rate of occurrence of bacteria
Fig. 3:        Fungi isolates according to sources
Fig. 4:        Bacteria isolates according to source.