Physicochemical profile and microflora associated with the spoilage of soursop fruits (Annona muricata)
| dc.contributor.author | Ajiboye AE1*, Ajuwon IB1 and Adedayo MR1 | |
| dc.date.accessioned | 2023-07-19T03:52:48Z | |
| dc.date.available | 2023-07-19T03:52:48Z | |
| dc.date.issued | 2014 | |
| dc.description.abstract | An investigation was conducted on the microflora associated with the pulp of fresh and rotten fruits of Annona muricata. Microflora was more in the rotten fruits than in the fresh fruits. Pseudomonas aeruginosa, Staphylococcus aureus, Escherichia coli, Proteus sp., Klebsiella sp., Rhizopus sp., Fusarium sp., Candida sp., Mucor sp. and Aspergillus niger were the microorganisms isolated from the rotten fruits while S. aureus, Micrococcus sp., P. aeruginosa, Aspergillus niger, Candida sp. and Penicillium sp. were isolated from fresh fruit. Rhizopus sp was the most dominant mycoflora in the rotten fruit having a percentage mean occurrence of 37% while P. aeruginosa, S. aureus and Proteus sp., were the most dominant bacteria in the rotten fruit with a percentage occurrence of 23.1%. Proximate composition and physicochemical analysis were carried out on the pulp of the rotten and fresh fruit. The results showed that the pulp of the fresh and rotten fruit contained an approximate mean value of 72.9 and 80.7% moisture, 11.8 and 10.5% ash, 0.84 and 0.76% titratable acidity, 4.01 and 2.89% crude fiber, 1.55 and 0.24% lipid, 1.43 and 0.42% protein, 8.47 and 5.25% carbohydrate and pH of 4.57 and 6.63 respectively. Different microorganisms, specifically bacteria and fungi occur within the rotten and apparently fresh fruits of A. muricata and these microbes can have health implication on humans and affect the value of the fruits in the food industry. | |
| dc.identifier.uri | https://kwasuspace.kwasu.edu.ng/handle/123456789/490 | |
| dc.title | Physicochemical profile and microflora associated with the spoilage of soursop fruits (Annona muricata) |