Microbiological Study On Spoilage Of Mango Fruit

ABSTRACT Thirty ripe mango fruits were pluked under sterile conditions from different geographical locations in Enugu metropolis.  The mango fruits were exposed to open environment for 5 – 7 days to allow decay.  The decaying mango fruits were washed with sterile water to extract the microorganisms.  Using the streak plate method, the microorganisms were inoculated unto a petridish of nutrient agar and incubated for 24 hours at room temperature of 250C. A mixture of bacteria, moulds and yeasts were observed as microorganism involved in the decay of the mango fruits. INTRODUCTION The bacterial…