Microbial Rotting and Preservation of Banana Fruits (Musa Sapientum L.) in Nigeria

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dc.contributor.authorOkonkvvo, Ussana N.
dc.contributor.authorAmund, Olukayode O.
dc.contributor.authorOgunsanya, Caroline O.
dc.date.accessioned2019-06-25T08:58:59Z
dc.date.available2019-06-25T08:58:59Z
dc.date.issued1990
dc.description.abstractThe bacterial and fungal pathogens associated with the watery rot of banana fruits were isolated and identified. The bacterial pathogens were Pediococcus sp., Propionibacterium sp. and Pseudomonas aeruginosa. The fungal pathogens which also showed cellulolytic activities were Botryodiplodia theobromae, Aspergillus niger and Rhizopus sp. These organisms caused rot at room temperature but were unable to cause rot at 5 oC and 10 oC. Banana fruit rot was generally prevented at relative humidities of 10, 50, 80, 90 and 100 %, except that Botryodiplodia theobromae caused rot at 10, 50, and 80% RH. Microbial infection of healthy fruit resulted in a depletion of the total carbohydrate, crude protein, reducing sugar, free fatty acid and ascorbic acid contents. There was an increase in the total lipid and moisture contents of spoilt fruits. Preservation of banana fruits with fungicides and chemical preservatives was investigated. The use of fungicidal wax emulsion was observed to delay fruit ripening and prevented moisture loss thereby controlling the onset of rot.en_US
dc.identifier.citationOkonkwo, S.N, Amund O.O and Ogunsanya, C.O (1990) Microbial Rotting and Preservation of Banana Fruits (Musa sapientium L.)in Nigeria. Microbios Letters 44.en_US
dc.identifier.urihttp://repository.elizadeuniversity.edu.ng/handle/20.500.12398/142
dc.language.isoenen_US
dc.publisherThe faculty press, Cambridgeen_US
dc.subjectBacterial Pathogensen_US
dc.subjectPreservationen_US
dc.titleMicrobial Rotting and Preservation of Banana Fruits (Musa Sapientum L.) in Nigeriaen_US
dc.typeArticleen_US
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