Complete Material Cost #3,000
Order for Complete Material now
ABSTRACT
This study aimed at providing an evaluation of fungal contents of spoilt mango (Mangifereindica) fruits. It is clear that fungal spoilage like A. flavus rot, A. niger rot, and Penicillium spp. were the commonest fungal diseases affecting mangoes, especially, in developing countries like Nigeria where storage and handling techniques are primitive. The study revealed the prevalence of mango spoilage due to disease was determined to be 85%. The fungal species isolated from the infected mangoes were A. flavus, A. niger and Penicillium spp. Mangoes affected with A. niger rot showed brown circular spots with depressions, which then enlarged into darker lesions. It is therefore recommended that care should be taken during handling of these fruits, technology based modern preservative methods such as pasteurization, vacuum packing, radiation, pulsed electric field electroporation, high-pressure food preservation, and bio preservation are suggested to enhance the keeping quality of fruits.
TABLE OF CONTENTS
PAGE
TITLE PAGE – – – – – – – – – i
DECLARATION- – – – – – – – – – ii
CERTIFICATION – – – – – – – – – iii
DEDICATION – – – – – – – – – iv
ACKNOWLEDGEMENT – – – – – – – – v
ABSTRACT – – – – – – – – – – vi
TABLE OF CONTENTS – – – – – – – – vii
LIST OF TABLES – – – – – – – – – ix
CHAPTER ONE
INTRODUCTION
1.1 BACKGROUND TO THE STUDY – – – – – 1
1.2 STATEMENT OF PROBLEM – – – – – – 4
1.3 AIM AND OBJECTIVES OF THE STUDY – – – – 5
1.4 SIGNIFICANCE OF THE STUDY – – – – – 5
1.5 SCOPE OF THE STUDY – – – – – – 5
CHAPTER TWO
REVIEW OF RELATED LITERATURE
2.1 MANGO (OVERVIEW) – – – – – – – 6
2.2 BENEFITS OF MANGOES – – – – – – 9
2.3 NUTRITIONAL BENEFITS – – – – – – 12
2.4 RISK FACTORS OF MANGO CONSUMPTION – – – 13
2.5 THE CONTROL OF MANGO FRUITS DISEASES – – 13
CHAPTER THREE
MATERIALS AND METHODS
3.1 MATERIALS – – – – – – – – 15
3.2 PROCEDURES – – – – – – – – 15
3.2.1 STERILIZATION OF THE GLASSWARES – – – – 15
3.3 SAMPLE COLLECTION – – – – – – – 15
3.4 MEDIA USED – – – – – – – – 16
3.5 PREPARATION OF SABOURAUD DESTROSE AGAR – – 16
3.6 PREPARATION OF THE SAMPLE AND INOCULATION
ONTO POTATO DEXTROSE AGAR – – – – – 16
CHAPTER FOUR
RESULT AND DISCUSSION
4.1 RESULTS – – – – – – – – – 17
4.2 DISCUSSION – – – – – – – – 22
CHAPTER FIVE
CONCLUSION AND RECOMMENDATION
5.1 CONCLUSION – – – – – – – – 24
5.2 RECOMMENDATION – – – – – – – 24
REFERENCES – – – – – – – – – 25
LIST OF TABLES
PAGE
Tables 4.1: Showing the isolated fungi from tested mango fruits
in Mile one market – – – – – – 17
Tables 4.2: Showing the isolated fungi from tested mango fruits
in Oil mill market – – – – – – 18
Tables 4.3: Showing the isolated fungi from tested mango fruits
inBori market – – – – – – – 19
Table 4.4: Symptoms of post-harvest diseases in mango – – 20
Table 4.5: Prevalence of post-harvest diseases in mango – – 21
CHAPTER ONE
INTRODUCTION
1.1 BACKGROUND TO THE STUDY
The botanical name of mango is Mangifereindica. The genus mangifera belongs to the family ariocardiaceae. It is a dicotyledonous plant. Mango originated in India spread into cultivation and common use in the Indian subcontinent by 2000B.C. The tree is now found throughout the tropics and has become naturalized in many areas outside its country of origin. Mango is so important in Indian where annual production is around 8 million. Mangoes spread throughout southeast Asia during the first millennium B.C but did not reach Africa until about 1,000 years ago. They were introduced to the new world at the beginning of the eighteenth century. There are no defined limits of rainfall necessary for the successful cultivation of mangoes, provides that there is a distinct annual dry season when the crop flowers. First set tends to be least in very wet, humid areas and irrigation may be necessary in areas with little rainfall. Similarly, the crop will grow in a wide range of temperatures, but thrives when the temperature is around 250C.
A very large number of cultiuvars is recognized, the best of them being those which have been selected for their delicious, delicately flavoured fruits whave very little fibre in their flesh.
All such superior cultivars are propagated vegetative by budding, but there eve unfortunately many inferior mangoes grown from seed which have coarse, fibrous fruits often thought to taste of turpentine. There are around 60 species in the genus mangifera, most of them found in southeast Asia, from northern India to new Guinea, where they occur as tree in the savannas and in the lowland, wet forests several species have edible fruits and a few are cultivated in restricted areas in Asia, but only Mangiferaindica is wide spread and important.
The market for chilled, fresh-cut fruit has witnessed a global growth in recent years, including developing countries such as South Africa (FAO, 2011a). Growth in the market opportunities will only continue if consumers believe that it is safe with an acceptable shelf life. In order for fresh-cut fruit to be sold locally or exported, there has to be compliance with regulatory requirements including food safety standards and audit standards, compliance with international regulations such as the Codex Alimentarius of the World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO). Although consumption of fresh-cut fruit is beneficial for good health, these foods could be associated with foodborne illness (Alegre, Vinas, Usal, Anguera, Figge, Abdias, 2012). Outbreaks of foodborne illness related to the consumption of fresh-cut fruit, mainly due to Salmonella spp and E. coli O157:H7, have increased drastically since the 1970’s (Food and Drug Administration, 2013).
Contamination of fresh fruit and subsequently fresh-cut fruit with human pathogens can occur at several points in the production chain including growth, harvest and minimal processing (Harris, Farber, Beuchat, Parish, Suslow, Garret, Busta, 2003). Although the pH of fresh-cut fruit is thought to be a limiting factor, the growth of Salmonella enteric (S. enterica) has been reported on fresh-cut mangoes and sweet melon (Freudlund, Back, Sjoberg, Tornquiste, 1987; Leverenzt, Conway, Alavidze, Janisiewicz, Fuchs, Camp, Chighladze, Sulakvelidze, 2001; Bordini, Ristori, Jakabi, Gelli, 2007; Castillo, Martinez-Tellez, Roderiguez-Garcia, 2009). Fresh-cut sweet melon is considered to be a high risk food (Codex Alimentatius Commission, 2011).
1.2 STATEMENT OF PROBLEM
Fruits are widely cultivated in large quantities in different parts of the world. One of the factors compromising the economic value of fruits is the reduction in their shelf-life due to post-harvest disease. The recommended quantity of fruits to be consumed by a normal healthy adult is 230 g/day, while the current per capita consumption of fruits is reported to be less than 160 g/day (Veeraragavathatham et al.,1996). Mango originated from India and Southeast Asia; it is one of the most important fruits cultivated in tropical countries.
Mango cultivation has now extended to several other parts of the world including Africa, the Americas and the Caribbean region. Mango is one of the most popular fruits in the tropical region and is increasingly being consumed in the developed countries (Diedhiou et al., 2007). Post-harvest losses in fruits can be attributed to several factors, the most important of which is post-harvest disease.
1.3 AIM AND OBJECTIVES OF THE STUDY
This study aimed to determine the microbiological quality of fresh-cut mangoes during the various stages of minimal processing and storage including whole fruit, cut fruit, packaged fruit and packaged fruit at the end of shelf-life.
In addition, the study investigated the change in population dynamics of the Enterobacteriacaea over the various stages of minimal processing and storage of sweet melons.
1.4 SIGNIFICANCE OF THE STUDY
This study will be of significant importance to farmers as it will guide local farmers in Nigeria in the effort to minimize too much loss of their harvested mango fruits.
The still will also be significant to students and researchers as it will serve as a reference material for further or related research.
1.5 SCOPE OF THE STUDY
This work involves the evaluation of microbes in spoilt sample of mango fruits sold in Mile 1 Park Portharcourt, Oil Mill Market and Bori market. It also looks at the microorganisms associated with it, mode of infection, epidemiology and ways to treat and prevent it.
Complete Material Cost #3,000