Microorganisms Associated With The Spoilage Of Watermelon And Pawpaw In Bwari Area Council

ABSTRACT

Annual reports have shown that 20% of fruits and vegetables produced are lost to spoilage. This study was undertaken to isolate and identify fungi that are associated with spoilt fruits commonly sold in Bwari market, Abuja, and recommend appropriate control measure. The study was conducted in Bwari metropolis, Bwari Area Council of the Federal Capital Territory, Abuja, Nigeria. A total of 100 spoilt fruits which include pawpaw (Carica papaya) and watermelon (Citrullus vulgaris) were purchased and examined for the presence of fungal organisms using standard methods. The data collected were analyzed using simple descriptive statistics (frequency and mean) and analysis of variance.

TABLE OF CONTENTS

COVER PAGE

TITLE PAGE

APPROVAL PAGE

DEDICATION

ACKNOWELDGEMENT

ABSTRACT

CHAPTER ONE

1.0      INTRODUCTION

1.1      BACKGROUND OF THE STUDY

• PROBLEM STATEMENT
• AIM OF THE STUDY
• OBJECTIVE OF THE STUDY
• SIGNIFICANCE OF THE STUDY
• PURPOSE OF THE STUDY
• LIMITATION OF THE STUDY
• RESEARCH QUESTION
• DEFINITION OF TERMS

CHAPTER TWO

LITERATURE REVIEW

• OVERVIEW OF WATERMELON AND PAWPAW
• OVERVIEW OF MICROORGANISM
• CLASSIFICATION OF MICROORGANISMS

CHAPTER THREE

3.0      RESEARCH METHODOLOGY

• INTRODUCTION
• ETHICAL APPROVAL
• STUDY AREA
• RESEACH DESIGN
• SAMPLING TECHNIQUE
• MICROBIAL COUNTS
• IDENTIFICATION OF MICROBES
• STATISTICAL ANALYSIS

CHAPTER FOUR

4.1      RESULT AND DISCUSSION

CHAPTER FIVE

• CONCLUSION
• RECOMMENDATION AND FUTURE WORK
• REFERENCES

CHAPTER ONE

1.0                                          INTRODUCTION

1.1                            BACKGROUND OF THE STUDY

Fruits are the comestible part of mature ovary of flowering plants which are normally eaten raw according to Ikhiwili O.M [2012]. Fruit also includes many structures that are not commonly called fruits such as bean pods, corn kernels, tomatoes, and wheat grains according to Ikhiwili O.M [2012]. The importance of fruit in human nutrition cannot be overestimated as it provides essential growth factors such as vitamins and minerals necessary for proper body metabolism according to Al-Hindi R.R [2011]. Humans and many animals have become dependent on fruits as a source of food [Lewis R.A, 2002].

However, fruits are easily spoilt and usually have active metabolism during the storage stage [Singh D, 2011]. The high concentration of various sugars, minerals, vitamins, amino acids, and low pH also enhances the successful growth and survival of various parasitic and saprophytic forms of fungi [Droby S, 2006]. Annual reports have shown that 20% of fruits and vegetables produced are lost to spoilage [Barth M, 2009], especially during post-harvest stages [Singh D and Sharma R.R, 2007]. This has been associated with spoilage fungi which can be toxigenic or pathogenic [Zhu S.J, 2006]. Toxin-producing fungi have been identified and isolated from spoilt fruits by previous researchers [Al-Hindi R.R, 2011]. Pathogenic fungi have been reported in cases of infections or allergies [Monso E.M, 2004]. Aspergillus spp. produces mycotoxins and other toxic metabolites which can be harmful to humans and animals globally [Petzinger E, 2002].

Micro-organisms, especially fungi, are known to destroy fruits, thereby reducing the quantity for consumption and the profits obtained from sales of fruits. There is need to identify these micro-organisms especially those that are pathogenic to humans so as to reduce the risk of contamination and infection arising from handling and consumption of fruits. Therefore, this study was undertaken to isolate and identify fungi associated with spoilt fruits commonly sold in Bwari market, Abuja, and recommend appropriate control measure.

1.2                                   PROBLEM STATEMENT

Recent studies have shown that there is an increase in spoilage of fruits such as water melon and pawpaw, and this spoilage is majorly cause by microorganism associated with these fruits. The presents of this microorganism can cause sickness to consumers when these fruits are consumed and at the same time cause economic breakdown to the vendor. This study was carried out to identify these micro-organisms especially those that are pathogenic to humans so as to reduce the risk of contamination and infection arising from handling and consumption of fruits.

1.3                                                     AIM OF THE STUDY

This study aimed at isolating, identifying and counting bacterial and fungal contaminants on watermelon and pawpaw sold in Bwari market

1.4                                                PURPOSE OF THE STUDY

The purpose of the present study was to carry out the test of micro-organism associated with watermelon and pawpaw sold in Bwari market in Bwari area council, abuja.

1.5                                               OBJECTIVE OF THE STUDY

At the end of this work student involved shall be able to:

1. Identify microorganisms associated with spoil.
2. Understand the meaning of microorganisms

• The effect of microorgainism on human health

1. How micro- organism can be contacted from watermelon and pawpaw.

1.6                                                      HYPOTHESIS

HO:     Microbial organisms are identified in spoiled watermelon and pawpaw.

Hg       = Microorganisms are not identified in spoiled watermelon and pawpaw

1.7                                           SIGNIFICANCE OF THE STUDY

This study will be useful to consumers that buy watermelon and pawpaw from Bwari market.  The outcome of this research will guide users of the material and consumer of meat on how to avoid contacting micro-organism mostly in public places such as Bwari market.

1.8                                             LIMITATION OF THE STUDY

There are many or different type of microorganism that can be found in many spoiled fruits but this particular work focuses mainly on the watermelon and pawpaw.

1.9                                                  RESEARCH QUESTIONS

At the end of this work, student involved shall be able to give answers to the following questions:

1. What are the 4 types of microorganisms?
2. What is microorganism?

• What bacteria are found in spoiled watermelon and pawpaw?

1. What microorganisms are responsible for watermelon and pawpaw spoilage?
2. What type of bacteria is commonly found spoil fruits?
3. What bacterium causes watermelon and pawpaw to spoil?

1.10                                               DEFINITION OF TERMS

i. Microorganism or microbe:  is an organism that is so small that it is microscopic (invisible to the naked eye).

ii. Microbiological contamination:  refers to the non-intended or accidental introduction of microbes such as bacteria, yeast, mould, fungi, virus, prions, protozoa or their toxins and by-products.

iii. Algae: A single-celled or multicellular eukaryotic, photosynthetic organism.

iv. Flagellum: A long thin appendage present on the surface of some cells such as bacteria and protoctista which enables them to move.