Plant Health Archives, Volume 2, Issue 1 : 01-06. Doi : 10.54083/PHA/2.1.2024/01-06
Research Article

Published on : 12-Feb-2024

Evaluation of Post-Harvest Microbial Deterioration of Ripe Banana Fruits in Different Markets

  • Mustapha Abdulsalam
  • Dept. of Microbiology, Skyline University Nigeria, Kano (700103), Nigeria
  • Olaitan Lateefat Salam
  • Dept. of Chemistry and Molecular Biology, University of Gothenburg, Gothenburg (PMB 100), Sweden
  • Maimuna Sidi Muhammad
  • Dept. of Microbiology, Skyline University Nigeria, Kano (700103), Nigeria
  • Sarah Natour
  • Dept. of Microbiology, Skyline University Nigeria, Kano (700103), Nigeria
  • Maryam Murtala Garba
  • Dept. of Microbiology, Skyline University Nigeria, Kano (700103), Nigeria
  • Suleiman Fatima Annu
  • Dept. of Microbiology, Skyline University Nigeria, Kano (700103), Nigeria

Abstract

This study intends to evaluate the influence of microflora in various types of banana fruits on moisture content and health risks related to bacterial growth at different fruit ages. Over four weeks, 120 banana fruit samples were gathered from three marketplaces in Kano State, Nigeria and dissected for pH, moisture content and microbiota. These three samples were then dissected to perform tests on pH, moisture content and microbiota. Some were subject to a moisture content that ranged from 77.22% to 80.29% and the samples' pH values ranged from 4.60 to 5.10. The fungal counts displayed a range spanning from 1.40×106 to 3.30×106 cfu ml-1, while the bacterial counts exhibited a broader spectrum, fluctuating between 3.80×106 and 7.30×106 cfu ml-1. The bacteria identified in the samples were Proteus vulgarisBacillus sp., Xanthomonas campestrisCorynebacterium xerosisPseudomonas sp., Erwinia carotovoraDickeya parasidiaca and Ralstonia solanacearum. The fungal isolates included Aspergillus nigerFusarium sp., Alternaria sp., Mucor sp., Cordana johnsoniiChrysonilia sp., Cladosporium sp., Doratomyces microsporesRhizopus stolonifer and Colletotrichum musae. Fungi and bacteria detected in these samples prove their significant contribution causing the deterioration after harvest. This results in post-harvest diseases which consequently lead to the decline in the fruit's quantity and quality. Apart from the diminished commercial value of this kind of fruit, it can also pose chemical dregs, a health hazard to human beings. The knowledge gained from this research may facilitate the development of strategies for controlling banana fruit spoilage, resulting in improved product quality before consumption.

Keywords

Bacteria, Banana, Deterioration, Fungi, Post-harvest, Spoilage

No. of Views (198)

Full Article