Microbial Examination Of Spoilt Avocado Fruits

CHAPTER ONE

Introduction

1.1       Background of study

1.2              Statement of problem

1.3              Aim and Objectives of the study

1.4              Hypothesis

1.5              Significance of the study

1.6              Limitation of the study

CHAPTER TWO

Literature review

2.1         The origin of Avocado fruits

2.2        Uses of avocado fruits

2.3        Preservation of avocado fruits

2.4        Ways avocado fruits can be prone to contamination

2.5        Microbial spoilage of avocado fruit

2.6        Control of bacterial and other disease of avocado fruits and fruits products

2.7        Some biochemical test for bacterial isolates

CHAPTER THREE

Materials and methods

3.1       Sample collection

3.2              Sterilization of media an material used

3.3              Preparation of media

3.4              Bacteria and fungi isolate from avocado fruits

3.5              Bacterial isolation and identification

3.6              Fungal isolation and identification

3.7              Lactophenole blue staining technique for fungi isolates

3.8              Staining techniques for bacteria isolates grains stain

3.9              Biochemical test for identification of bacteria isolates

CHAPTER FOUR

Results and discussion

4.1       Bacterial Examination

4.2              Fungi, examination

CHAPTER FIVE

Conclusion and recommendation

5.1       Conclusions

5.2       Recommendation

Reference