AN INVESTIGATION INTO THE SPOILAGE OF SOME SELECTED FRUITS OF EASTERN NIGERIAN (PAW PAW, BANANA, ORANGE)

Microorganisms associated with spoilage of fruits were studied using standards microbiological methods. The analysis was done on banana, pawpaw and orange using various media (Nutrient, Mac conkey and Sabroud agar). It showed that E. Coli (28.6%) were the most predominant bacterial isolates associated with the spoilage of selected fruits, in Easter part of Nigeria.   This was followed by Enterobacter Spp (21.4%), Staphylococcus aureus (14.3%),  Ermwinia spp (14.3%) and Pseudomonas Spp (14 -3%) while Samonella Spp (7.1%) was the least predominant. The fungi isolate obtained were Aspergillus Niger (25.0%), Aspergillus Fumigatus  (37.5%) Rhizopus Stolonifer (37 – 5%) and A. niger to be the least predominant. No protozoa or viruses were found to be associated with the spoilage of selected fruits. The frequence occurrence show that the bacterial isolates were the most predominant (63.6%) than fungi isolates. The method used for the analysis were streaking plate method. The presence of indicator and other organisms examined in this study is of special concern and perhaps the greatest danger associated with food for human consumption is contaminated by human excrement. Therefore the need for microbial assessment of fruits before consumption is highly need.

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 THREE
3.0    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 FOUR
4.0    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