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COMPARATIVE STUDY OF MICRO-ORGANISM ASSOCIATED WITH THE SPOILAGE OF BANANA

 

ABSTRACT

 

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 based on their  morphological and cultural microscopic examination and this microscopic examination was done using the lactophenol  staining technique.  Some organisms like Erwinia species has been incriminated as pathogen, saprophyte or constituent of epiphyic flora of plants. 

 

 

TABLE OF CONTENTS                                                     

 

CHAPTER ONE                                                                            

1.1     INTRODUCTION                                                                           

1.2     AIM AND OBJECTIVE                                                                  

1.3     SIGNIFICANCE OF STDY                                                   

1.4     STATEMENT OF PROBLEM                                                        

1.5     LIMITATION                                                                         

1.6     HYPOTHESIS                                                                       

 

CHAPTER TWO                                                                                     

2.0     LITERATURE REVIEW                                                       

2.2     MOLDS                                                                                  

2.3     YEAST                                                                                  

2.4     BACTERIA                                                                           

2.5     BACTERIAL SPOILAGE OF BANANA                     

2.6     FUNGAL SPOILAGE OF BANANA                                              

2.7     OTHER FUNGAL SPOILAGE OF BANANA                      

2.8     CONTROL OF BACTERIAL AND FUNGAL DISEASES   

 

CHAPTER THREE

3.0     MATERIALS AND METHOD                                                        

3.1     STERILIZATION OF MATERIALS AND MEDIA USED   

1. PREPARATION OF SABORAUD DEXTTROS AGAR (SDA)
2. PREPARATION OF NUTRIENT AGAR
3. BACTERIAL/FUNGAL ISOLATION BANANA FRUIT      
4. BACTERIAL ISOLATION AND IDENTIFICATION           
5. FUNGAL ISOLAATION AND IDENTIFICATION              
6. STAININMG TECHNIQUE FOR BACTERIAL ISOLATES         
7. ISOLATION OF YEATS AND MOLD                        

 

CHAPTER FOUR

4.0     RESULTS                                                                              

4.1     BACTERIAL EXAMINATION                                             

4.2     FUNGI EXAMINATION                                                       

 

          CHAPTER FIVE         

5.0     DISCUSSION                                                                        

          CONCLUSION                                                                      

          RECOMMENDATION                                                          

          REFERENCES                                                                      

 

 

 

 

 

LIST OF TABLES

 

TABLE I:    BIOCHEMICAL ISOLATES FOR BACTERIAL

TABLE II:  FUNGI ISOLATE

TABLE III: BIOCHEMICAL TEST FOR YEAST ISOLATED

TABLE IV: SOURCES OF COLLECTION OF THE FRUITS

TABLE V:  ORGANISMS ISOLATED AND THEIR FREQUENCIES

 

LIST OF FIGURES

FIGURE I:  HOW ERWINIA SPECIE IS THE HIGHEST OCCURRENCE

 

FIGURE II: HOW ASPERFILLUS SPECIE IS THE HIGHEST OCCURRENCE

FIGURE III: THE LEAST OCCURRENCE IS CHROMOBACTERIUM SPECIE

FIGURE IV: THE HIGHEST AND ATHE LEAST OCCURENCES WERE ASPERGILLUS SPECIE AND RHODOTORULA SPECXIE

FIGURE V: THE GRAPHICAL REPRESENTATION OF THE FREQUENCY OF OCCURRENCE OF THE MICROORGANISM FOUND IN THE TESTED BANANA.

FIGURE VI: SHOWS THE FREQUENCY OF OCCURRENCE OF THE MICRO-ORGANISM FOUND IN THE SPOILT BANANA FRUITS.

 

CHAPTER ONE

 

1.1     INTRODUCTION

          Banana may be defined as a personal seed plant that produces an edible fruits, usually seedless, belong to the species M.  acuminata, or are hybrids M. acuminata, M. balbisnna.  They are perennial herbs with long, the bases of these leaves (petioles) remain tightyly fused and form the trunk (Pseudostem) of a plant 2-9m (6-30-ft) in height (Ploetz, 1994),

          “Banana” is a general term embracing a number of species or hybrids in the genus musa, family musceae. In some areas of the world bananas are grown only as ornamental plants or for fiber.

          It is found in tropical regions.  The banana is monocarpic, flowering and setting fruit once before sit dies.  The inflorescence protective flag leaf.  The flower stalk of most banana varieties  is positively geotropic and bends from the vertical until its stip points towards vertical flower stalks are from 30 – 90 cm (1-3ft) along, tapered and covered in a sheath of over- lapparing bracks the flower are parthenogenic (self-fertile).  And occur in group of 12-20 beneath the bracks.

          At first, individual fruiots called fingers, make up the groups (hands) which are arranged in a spiral around the flower stalk, forming a bunch.