COMPARATIVE STUDIES OF THE MICROORGANISMS INVOLVED IN THE SPOILAGE OF BANANA

Bananas constitute the fourth most important global food commodity (after rice, wheat and maize) grown in more than 100 countries over a harvested area of approximately 10 million hectares, with an annual production of 88 million tonnes. It contributes significantly to food and income security of people engaged in its production and trade, particularly in developing countries. Diseases and pests, in combination with poor soil fertility, is responsible for a significant reduction in banana yield in Africa. The study investigated microorganisms involved in the spoilage of banana. In this study, banana sample were obtained from Ago-Iwoye market in Ijebu-North Local Government of Ogun State and analysed bacteriologically according to standard techniques. The colony count ranged between 1.4 x 10¹ and 9.6 x 10^-3. Streptococcus spp., Proteus spp., Alcaligin spp. were recovered from the banana samples. The study therefore concluded that proper measure should be taken when handling fruit to reduce microbial contamination.

TABLE OF CONTENTS

CHAPTER ONE: INTRODUCTION

1.1       Background to the Study

1.2       Objective of the Study

1.3       Justification

CHAPTER TWO: LITERATURE REVIEW

2.1       Banana

2.1.1    Taxonomy and Genetics of Banana

2.1.2    Pollen Viability

2.1.3    Centre of Origin of bananas

2.1.4    Morphology and Reproduction of Banana

2.1.5    Banana Breeding and Seed Production

2.1.6    Weediness and Invasiveness of bananas

2.2       Banana Pests and Diseases

2.2.1    Banana weevil

2.2.2    Nematodes

2.2.3    Banana bacterial wilt (BBW) disease

2.2.4    Fusarium wilt

2.2.5    Black Sigatoka

2.2.6    Banana Streak Virus (BSV)

2.3       Banana Propagation, Growth Requirements and Agronomic Practices

2.4       Managing Banana Diseases in Africa

2.4.1    Disease-Resistant Cultivars

2.4.2    Chemical Control

2.4.3    Biological Control

2.4.4    Cultural Control

CHAPTER THREE: MATERIALS AND METHODS

3.1       Description of Study Area

3.2       Materials

3.3       Sample Collection

3.4       Sterilization of Apparatus

3.5       Serial Dilution

3.6       Media Preparation

3.7       Purification of Bacteria

3.8       Gram Staining

3.8.1    Bacteria Characterization

3.8.2    Morphological Characteristics

3.9       Biochemical Tests

3.9.1    Catalase Test

3.9.2    Indole Test

3.9.3    Oxidase Test

3.9.4      Citrate Utilization Test

3.9.5    Urease Test

3.9.6      Sugar Fermentation Test

CHAPTER FOUR: RESULTS

4.1       Morphological Characteristics of Cultures on spoilt Banana Sample

4.2       Gram Stain

4.3       Biochemical Test

4.4       Microbial Count

CHAPTER FIVE: DISCUSSION AND CONCLUSION

5.1       Discussion

5.2       Conclusion

References