บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Microbial rotting and preservation of banana fruits (Musa sapientium L.) in Nigeria.

Okonkwo, S. N.; Amund, O. O.; Ogunsanya, C. O.;

Microbios Letters Year: 1990 Vol: 44 Issue: 175-176 Pages: 147-155 Ref: 18 ref.

1990

บทคัดย่อ

Microbial rotting and preservation of banana fruits (Musa sapientium L.) in Nigeria.

The bacterial and fungal pathogens associated with watery rot of banana fruits in a market in Lagos, Nigeria 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 temp. but were unable to cause rot at 5 deg and 10 deg C. Banana fruit rot was generally prevented at 10, 50, 80, 90 and 100% RH, except that B. theobromae caused rot at 10, 50 and 80% RH. Microbial infection of healthy fruits 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. Wax emulsion with Benlate [benomyl] or Brestan [fentin acetate] delayed fruit ripening and prevented moisture loss thereby controlling the onset of rot.