Evaluation of Microbial Load Associated with the Spoilt Fruits of Pawpaw(Carica papaya) and Orange(Citrus sinensis)
2nd Biennial Conference
Authors
Abstract
This study was carried out to isolate the bacteria and fungi that are associated with deteriorated Orange and
Pawpaw. Samples of the Orange and Pawpaw were purchased at Towobowo market, Igboora, Oyo State. Analysis
was carried out at Research Laboratory, Oyo State College of Agriculture and Technology, Igboora. Pour plate
methods were used to investigate the microbial load of spoilt samples. Discrete Isolated colonies from these
sources were sub-cultured to get purified culture for the study. The bacteria and fungi species were identified and
investigated using standard methods of determination. The bacteria and fungi estimated for Orange includes;
Total plate count (1.52x103cfu/ml), Total yeast/mould count (5.26x102 cfu/ml) and Lactic acid bacteria
(6.00x102cfu/ml) respectively. Also, bacteria and fungi estimated in Pawpaw were; Total Plate count
(1.85x103cfu/ml), Total yeast/mould count (6.54 x 102cfu/ml) and Lactic acid bacterial (7.12 x 102 cfu.ml)
respectively. From the spoilt fruits, microorganisms examined showed that all the evaluated microbes were
present in the two fruits, however, the microbial load of pawpaw are more than that of orange. Exposure of
Orange and Pawpaw to air and poor handling gives room for deterioration by microorganisms as shown in the
research work. Therefore fruits should be well protected from contaminant to reduce spoilage by microorganisms.
Keywords
Microorganisms, Pawpaw, Orange, Bacteria, Fungi, Spoilage, Deterioration
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