Project Abstract

Abstract
Bananas are one of the most consumed fruits worldwide and are highly susceptible to various microbial deteriorations during storage and transportation. The isolation and identification of microorganisms associated with banana fruit deterioration are crucial for developing effective preservation strategies. In this study, we aimed to isolate and characterize microorganisms responsible for the deterioration of bananas. A total of 50 banana fruit samples showing signs of spoilage were collected from local markets. The samples were aseptically processed to isolate the microorganisms present. Bacterial and fungal isolates were obtained using selective media and standard microbiological techniques. The isolated microorganisms were then identified based on morphological, biochemical, and molecular characteristics. Our results revealed a diverse range of microorganisms associated with banana fruit deterioration. The most predominant bacteria isolated were species of Pseudomonas, Bacillus, and Enterobacter, while the most common fungi included species of Aspergillus, Penicillium, and Fusarium. These microorganisms are known for their ability to cause rot, mold, and decay in fruits. Furthermore, the pathogenicity of the isolated microorganisms was assessed through inoculation studies on healthy banana fruits. The results confirmed that certain isolates were indeed responsible for inducing decay symptoms similar to those observed in the original spoiled samples. In conclusion, this study provides valuable insights into the microbial communities responsible for the deterioration of banana fruits. The identification of specific bacterial and fungal species associated with spoilage can aid in the development of targeted control measures to extend the shelf life of bananas. Implementing proper storage conditions, sanitation practices, and the use of natural antimicrobial agents could help mitigate the detrimental effects of these spoilage microorganisms. Future research focusing on the mechanisms of action of these microorganisms and their interactions within the banana fruit microbiome could pave the way for innovative preservation strategies in the food industry.

Project 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).