MICROBIAL EXAMINATION OF SPOILT AVOCADO FRUIT
ABSTRACT
            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  staphycoccussp (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.
TABLE OF CONTENTS
CHAPTER ONE
Introduction
1.1Â Â Â Â Â Â Background of study
1.2Â Â Â Â Â Â Â Â Â Â Â Â Â Â Statement of problem
1.3Â Â Â Â Â Â Â Â Â Â Â Â Â Â Aim and Objectives of the study
1.4Â Â Â Â Â Â Â Â Â Â Â Â Â Â Hypothesis
1.5Â Â Â Â Â Â Â Â Â Â Â Â Â Â Significance of the study
1.6Â Â Â Â Â Â Â Â Â Â Â Â Â Â Limitation of the study
CHAPTER TWO
Literature review
2.1Â Â Â Â Â Â Â Â The origin of Avocado fruits
2.2Â Â Â Â Â Â Â Uses of avocado fruits
2.3Â Â Â Â Â Â Â Preservation of avocado fruits
2.4Â Â Â Â Â Â Â Ways avocado fruits can be prone to contamination
2.5Â Â Â Â Â Â Â Microbial spoilage of avocado fruit
2.6Â Â Â Â Â Â Â Control of bacterial and other disease of avocado fruits and fruits products
2.7Â Â Â Â Â Â Â Some biochemical test for bacterial isolates
