COMPARATIVE STUDY OF MICRO-ORGANISM ASSOCIATED WITH THE SPOILAGE OF BANANA
| Format: Ms Word | 1-5 Chapters | Table of Content|
INSTANT PROJECT MATERIAL DOWNLOAD
Study Level: BTech, BSc, BEng, BA, HND, ND or NCE
Amount: ₦5,000.00
CHAPTER ONE
1.1 INTRODUCTION
Banana can be classified as a personal seed plant that produces edible fruits that are usually seedless and belong to the species M. acuminata or hybrids of M. acuminata and M. balbisnna. They are perennial herbs with long, the bases of these leaves (petioles) remain tightly united and form the trunk (Pseudostem) of a plant 2-9m (6-30-ft) in height (Ploetz, 1994). “Banana” is a broad word embracing a variety of species or hybrids in the genus Musa, family Musceae. In some parts of the world, bananas are only produced as decorative plants or for fiber. It is found in tropical climates. The banana is monocarpic, meaning it flowers and produces fruit only once before dying. The inflorescence’s protecting flag leaf. The flower stem of most banana cultivars is positively geotropic, bending from the vertical until its tip points vertical. Flower stalks are 30 – 90 cm (1-3ft) tall, tapering, and covered in a sheath of over-lapparing bracks. The flowers are parthenogenic (self-fertile). And occur in groups of 12-20 below the bracks. At first, individual fruits known as fingers form groups (hands) that are placed in a spiral around the flower stalk, forming a bunch. A healthy banana plant will have 8-12 leaves at fruit set, and the fruits will develop 60-100 days after the blooms appear, depending on the season and cultivar. New banana plants emerge as suckers from an underground rhizone. As old plants die and new ones emerge, the rhizome extends, forming a mat. Suckers, Bluzome pieces, and tissue culture are used to propagate bananas (Ploetz 1994).
USES
Bananas comprise around 74% water, 23% carbohydrate, 1% protein, and 0.5%. A four-ounce banana without the peel contains vitamin Bb, potassium, and fiber. Bananas can be eaten fresh or cooked. The fruit can also be turned into a variety of food products. Ripe fruits can be pureed into a number of items such as ice cream, yoghurt, cake, bread, nectar, and infant food. Ripe bananas can be dried and eaten, or sliced and bottled with syrup for use in bread products, fruit salads, and toppings. Green bananas (unripe) can be sliced and fried into chips. Whole green grapes can be dried and processed into flour. Ripe bananas can be fermented to produce vinegar and alcoholic beverages. In addition to the fruits, other components of the banana plant are consumed. The developing pseudostem’s heart is consumed in India. In Southeast Asia, the male bud is prepared as a cooked vegetable. The banana leaves are not edible, but they can be used to wrap food while it cools. In some banana-producing locations, the foliage and pseudostems are utilized as cattle feed during dry years. Culled bananas are used as fodder for cattle and hogs. Bananas provide good energy but should be supplemented with protein. However, not all microorganisms associated with fruits are safe. This comprises lactic acid bacteria, coryne forms, pseudomonads, xanthomonads, micrococci, amniotic fungus, and coliforms. These microbes play a significant role in food degradation and affect the shelf life of fresh fruits. Most nutritious raw produce contains thousands to millions of microorganisms per gram. The presence of many of these microbes raises concerns about product deterioration.
Food spoiling is a big issue in all societies, particularly with fruits, which supply nutrients while also providing an ideal environment for the proliferation of microorganisms. Microbial growth and spoiling are controlled by elements connected to the food itself, or intrinsic factors, as well as the environment in which the food is stored, known as extrinsic factors. Food composition is an important intrinsic component that promotes microbial development; if a food is predominantly composed of carbohydrates, spoiling does not produce significant smells. As a result, some fruits, such as bananas, get spoiled due to fungal growth. A food’s PH is also important since a low PH promotes yeast and mold growth. This is the case with banana fruit, which has a pH of 2-5. The physical structure of a product can also influence the course and duration of deterioration. Banana fruits have an outer skin (peel) that protects them from rotting. Spoilage microorganisms frequently have specific enzymes that aid in the weakening and penetration of protective skins, particularly after the fruits have been bruised. Temperature and relative humidity are major extrinsic elements that influence whether a fruit (banana) spoils. Microbial development begins more quickly at higher relative humidity levels, even at lower temperatures. The atmosphere in which the fruit is stored is also essential, as it influences rotting. Because fruits are such good providers of nutrients, if the intrinsic and extrinsic conditions are right, microorganisms develop quickly and transform what was once an attractive and tempting fruit into a sour, foul-smelling, or fungus-covered mass fit for the rubbish can. Microbial decomposition in banana can generate obvious issues, such as a range of colors caused by spoiling organisms. Bacteria do not appear to play a substantial role in the first rotting of entire fruits such as bananas; rather, molds are frequently responsible for this process. These organisms include enzymes that help weaken and penetrate the protective outer skin. Many bacteria have been isolated from bananas, specifically spoiled banana. These microorganisms have been linked to moko illness, also known as moko de Guineo or marchites bacteriana, which is caused by the bacterium pseudomonas solanacearum and leads to internal deterioration. It has become one of the Western Hemisphere’s and has significantly affected production in the major area, Colombia. It also attacks Heliconia species. It spreads through insects, machetes, and the roots of ill plants. There are four varieties, each transmitted by a different method. Control measures include covering the male and bud with plastic to prevent insects from visiting its mucilaginous excretion, debudding, disinfecting cutting tools with formaldehyde in water 1:3, disinfecting planning material, disposing of infected fruits and plant parts, and infecting seemingly healthy neighbouring plants with herbicides. If the organism is a virulent SFR, all neighboring plants. If the organism is variation SFR, all nearby plants within a radius must be replanted for 10 to 12 months, as this variety remains in the soil for that time. If it’s variety B, the plants within 32.8 ft (10m) must be injected, and the region cannot be replanted for 18 months.
In any instance, the soil must be kept free of broad-leaved weeds that could serve as hosts. In Colombia, there are 12 kinds of weeds that function as hosts or “carriers,” but only four of them are susceptible to the disease. Crop rotation is sometimes used as the sole reliable form of defense against resistant cultivars. Such as the ‘pelipita’ plantain. Black-end is caused by fungal infection, specifically Glocosporium musarum, of which Glomerella cingulata is the ideal form. It creates authracuose on the plant and affects the stalk and stalk-end of the fruits, generating dark, deep lesions on the peel, quickly piercing the fresh and developing a dark, watery, soft area. In severe cases, the entire skin turns black and the meat rats. Very young fruits shriveled and mummified. This fungus is frequently responsible for rotting bananas in storage. Immerse the green apples in boiling water. 131oF (55oC) for 2 minutes before ripening significantly lowers spoiling. Sigar-tip rot, also known as cigan-end disease, is caused by stachylidium (verticillium) theobromae, which originates in the flowers and spreads to the tips of the fruits, darkening the skin and making the flesh fibrous. One solution is to snip off faded blooms as soon as the fruits develop and apply copper fungicides to the cut surfaces. Unlike most other fruits, bananas reach their peak eating quantity after being harvested. This permits bananas to be shipped across long distances. Almost all of the banabas we have available year-round are imported from Central and South America. Bananas are sensitive to cool temperatures and will be induced in temperatures below 550f; therefore, they should never be stored in the refrigerator. The ideal temperature for ripening bananas is 60 to 700 degrees Fahrenheit; higher temperatures cause them to ripen too quickly.
On the other hand, skin color indicates firm, brightly colored, and repeness-free bananas. When the solid yellow color is speckled with brown, the ideal eating quality has been achieved. The flavor is fully formed and the flesh is mellow at this point. Green-stipped or nearly colorless bananas have not yet reached their maximum flavor potential.
AIM AND OBJECTIVES
- it shows the amount of bacteria present in the decay of banana
- it also shows the amount of yeast and mold present in the decay of banana
- it provides a basic understanding of the physical, chemical and microbiological principles underlying the psreervation of foods and also provide as a basic understanding of the study of food microbiology from farm to consumer.
- It provide students with an understanding of the physical and chemical characteristics which influence the formation, stability and texture of food systems
1.3 SIGNIFICANCE OF STUDY
This study aims to determine the similarities and differences among the microorganisms linked to banana deterioration. It highlights a significant number of bacteria that cause or contribute to banana rotting (musa acuminata). This study is really important, and we will never overstate its importance. This is due to the fact that bananas are a popular fruit that rots quickly. Because of this, it is crucial to understand the microbes responsible for the rotting of bananas. Additionally, this study sheds light on the circumstances and contributing variables that lead to the spoiling of this lovely fruit, in addition to the type of bacteria that are connected to it. This study is significant because it provides a thorough understanding and comparison of the spoilage microorganisms that affect bananas.
1.4 STATEMENT OF PROBLEMS
A study of this sort must have challenges that arise from it. This issue will arise as a result of how these microbes are related with the spoiling of bananas, causing decay and rendering the bananas unsuitable for ingestion. Microorganisms responsible for banana deterioration include yeast, mold, uedomonas, micrococcus, and bacterial/fungal species. Looking at the many bananas on the market today, the majority of them are infected with these microorganisms or other microorganisms such as soft rot, crown rot bacteria, and soft rots, which infect and make these fruits unappealing for human consumption and may cause problems for both humans and animals.
1.5 LIMITATION OF STUDY
As a result of time factor, the study was constrained to fit within the stipulated time limit. Due to this fact, this study was limited only in stored spoilt and decaying banana purchased from different market places.
1.6 HYPOTHESIS
Ho = Microorganisms are associated with the spoilage of banana
HI = Microorganisms are not associated with the spoilage of banana.
USE THIS MATERIALS AS A GUIDE FOR YOUR PERSONAL RESEARCH WORK (IF PROPERLY CITED)