A COMPARATIVE REVIEW ON MICRO-ORGANISM ASSOCIATED WITH THE SPOILAGE OF BANANA
- Project Research
- 1-5 Chapters
- Quantitative
- Content
- Abstract : Available
- Table of Content: Available
- Reference Style: APA
- Recommended for : Student Researchers
- NGN 3000
Bacteria do not seem important in the initial spoilage of whole fruits like banana instead such spoilage often is initiated by molds. These organisms have enzymes that contribute to the weakening and penetration of the protective outer skin. Many microorganisms have been isolated from banana, actually spoilt banana. These micro-organisms have been associated with moko disease, or moko de Guineo, or marchites bacteriana, is caused by the bacterium, pseudomonas solanacearum, resulting in internal decay. It has become one of the western hemisphere and has seriously reduced production in the leading area as of Colombia. It attacks Heliconia species as well. It is transmitted by insects, machetes and with the roots of sick plants. There are said to be 4 different types transmitted by different means. Efforts at control include covering the male and bud with plastic to prevent insects from visiting its mucilaginous excretion, debudding, disinfecting of cutting tools with formalde hyde in water 1:3, disinfection of planning material; disposal of infected fruits and plant parts: infection of herbicides into seemingly healthy neighbouring plants. if The organism is vriant SFR, all adjacent plants. If the organism is variant SFR, all adjacent plants within a radius replanted for 10 to 12 months for this variant persists in the soil that long. If it is variant B, the plants within 32.8 ft (10m) must bee injected and the area not replanted for 18 months.
In either case the soil must be kept clear of broad leaved weeds that may serve as hosts. In Colombia, there are 12 species of weeds that serve as hosts or “carriers:” but only 4 of these are themselves susceptible to the disease. Crop rotation is sometimes resorted to the only sure, defense is to plant resistant cultivans. Such as the ‘pelipita’ plantain.
Black-end arises from infection by the fungus arises from infectrion by the fungus Glocosporium musarum, of which Glomerella cingulata is the perfect form. It causes authracuose on the plant and attacks the stalk and stalk – end of the fruits forming dark, sunken lesions on the peel, soon penetrating the fresh and developing dark, watery, soft area in severe cases, the entire skin turns black and the flesh rats. Very young fruits shrived and mummify. This fungus is often responsible for the rotting of bananas in storage. Immersing the green fruits in hot water. 131of (55oc) for 2 minutes before ripening greatly, reduces spoilage.
Sigar-tip rot, or cigan-end disease, stachylidium (verticillium) theobromae begins in the flowers and extends to the tips of the fruits and turns sthem darks the peel darknens, the flesh becomes Fibrous. One remedy is to cut off withered flowers as soon as the fruits are formed and apply copper fungicides to the cut surfaces. Unlike most other fruits, banana develop their best eating quantity after they are harvested. This allows bananas to be shipped great distances. Almost our entire supply of banabas, available year-round is imported from central and south america. Bananas are sensitive to cool temperature and will be induced in temperatures below 550f for this reason, they should never be kept in the refrigerator. The ideal temperature for ripening bananas is between 60 and 700f. higher temperature cause them to repen too rapidly.
However, Bananas which are firm, bright in appearance, and free from repeness is indicated by skin colour. Best eating quality has been reached when the solid yellow colour is specked with brown.
At this stage, the flesh is mellow and the flavour is fully developed. Bananas with green stips or with practically no yellow colour have not developed their full flavour potential.
AIM AND OBJECTIVES
- it shows the amount of bacteria present in the decay of banana
- it also shows the amount of yeast and mold present in the decay of banana
- it provides a basic understanding of the physical, chemical and microbiological principles underlying the psreervation of foods and also provide as a basic understanding of the study of food microbiology from farm to consumer.
- It provide students with an understanding of the physical and chemical characteristics which influence the formation, stability and texture of food systems
1.3 SIGNIFICANCE OF STUDY
This study is done to find out how similar or different microorganisms associated with the spoilage of bananas are: it brings to fore a good number of microorganisms associated with that or bring about the spoilage of banana (musa acuminata). The significance of this study can never and will never be over emphasized. This is because banana is a fruit of choice and spoils easily. As a result of this, a knowledge of the microorganisms that are involved in its (banana) spoilage is essential.
Also, this study gives an insight into the conditi ons as well as factors that result in the spoilage of this attractive fruit, not to mention the nature or group of microorganisms that are associated with such a fruit. The significance of this study is seen in the light of having a good understanding and showing the comparism of the spoilage microorganisms of banana.
STATEMENT OF PROBLEMS
A study of this nature must have problems which result in it. This problem will result from how these microorganisms are being associated with the spoilage of banana a fruit and cause decay to these banana and make it undesirable for human consumption. This microorganisms associated with the spoilage of banana includes yeast and mold, {uedomonas species, micrococcus species, bacterial and fungal species. Looking at many banana sold in the market today, most of them are infected with these microorganisms or other microorganisms like the soft rot, crown rot bacteria and soft rots which infect and make these fruit unattractive for human consumption and may cause problems to human being as well as animal.
1.5 LIMITATION OF STUDY
As a result of time factor, the study was constrained to fit within the stipulated time limit. Due to this fact, this study was limited only in stored spoilt and decaying banana purchased from different market places.
1.6 HYPOTHESIS
Ho = Microorganisms are associated with the spoilage of banana
HI = Microorganisms are not associated with the spoilage of banana.
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