Thesis Abstract

Abstract
Bananas are one of the most popular fruits worldwide, but their perishability is a significant challenge in the food industry. Microorganisms play a crucial role in the deterioration of bananas, leading to economic losses and food waste. In this study, we aimed to isolate and identify microorganisms associated with the deterioration of bananas fruits. Samples of deteriorated banana fruits were collected from local markets and processing facilities. Microbiological analyses were conducted to isolate and characterize the microbial populations present on the banana surfaces. Various biochemical and molecular techniques were employed for the identification of the isolated microorganisms. The results revealed a diverse range of microorganisms associated with the deterioration of bananas, including bacteria, fungi, and yeast species. Pseudomonas spp. and Bacillus spp. were among the predominant bacterial isolates, while Aspergillus spp. and Penicillium spp. were the dominant fungal species identified. Additionally, yeasts such as Candida spp. were also isolated from the deteriorated banana samples. Further characterization of the isolated microorganisms indicated the presence of both spoilage and pathogenic species. Some of the identified microorganisms were known to produce enzymes that contribute to the degradation of banana tissues, leading to softening and discoloration of the fruits. Pathogenic species identified in the study raised concerns regarding the potential health risks associated with consuming deteriorated bananas. Understanding the microbial communities associated with banana deterioration is essential for developing effective strategies to prolong the shelf life of bananas and reduce food waste. By identifying the specific microorganisms involved in banana spoilage, targeted interventions can be implemented to control their growth and preserve the quality of banana fruits. This research provides valuable insights into the microbial ecology of deteriorated bananas and highlights the importance of microbial control in the post-harvest handling of fruits. Overall, the isolation and identification of microorganisms associated with the deterioration of banana fruits contribute to the body of knowledge on post-harvest food spoilage and provide a basis for future research on improving banana preservation techniques.

Thesis Overview

 INTRODUCTION

Banana is a long curved fruit which grows in clusters and has soft pulpy flesh and yellow skin when ripe.There are about 1000 varieties of bananas in the world. Banana is an edible fruit botanically a berry, produced by several kinds of large herbaceous flowering plants in the genus Musa. In some countries bananas used for cooking may be called plantains. The fruit is variable in size, colour and firmness, but is usually elongated and curved, with soft flesh rich starch covered with a rind which may be green, yellow, red, purple, or brown when ripe, (Mwan et al., 2007).

In the developing world, banana is a major staple crop of considerable importance. Most producers and consumer of banana determines the quality of the banana by the colour of the peels. The colour of the fruit could serve as an indication of the state of deterioration, disease and/or confirmation (Crane et al., 2005).

1.1 Background of the study

In 2013, Canadians spent 875 billion on food, the largest share was spent on fruit production.

The global fruit processing industry has experienced consistent increased demand over the last five years, for processed fruit and fruit products and consumer spending has increased. Demand has grown particularly faster in developing economies as industrial growth has translated into greater urbanization, higher percental income and expansion in the size of the middle class has grown it has demanded larger quantities of higher quality more diverse food. Increase consumption of fruits can be attributed to more household becoming health centered (CSA, 2004).

Microorganisms, natural disaster such as earthquakes etc. has cause a substantial damage to fruit production and has naturally affected the Global fruit production. The quantity of bananas product in Nigeria has not been estimated. However it is known to be produced in varying amount within the following states: Abia, Awkaibom, Anambra, Benue, Cross River, Delta, Enugu, Kaduna and Ondo (FOS, 2015) Because of the massive production of banana fruit and poor storage and handling process, leads to spillage of banana fruit during the post-harvest period, (CSA, 2004).