ABSTRACT

 Evaluation of microorganisms associated with deterioration of tomato and pawpaw fruits was carried out. Analysis revealed that various bacteria and fungi in high densities participated in the spoilage processes. Analysis was conducted at 24 hours interval for four days. In tomato, bacterial population of 2.6xl03cfu/g on the 1st day increased to 2.5xl06cfu/g on the second day and reduced to 4.Ixl05cfu/g on the third day. In pawpaw, the load was 5.0 xl06cfu/g on the first day and increased to 1.9xl06cfu/g on 2nd day but reduced to 1.3xl05cfu/g on the 3rd day. Pathogenic bacteria {Listeria monocytogenes, Micrococcus Vartans') were isolated on the 1st day and 2nd day in the samples. Lactobacillusfermenti, came in the second day. Total yeast (nonfilamentous fungi) ranged from 3.0xl03cfu/g on the first day to 9.8xl07cfu/g on the 4th day in tomato, while in pawpaw it increased from 3.5xl03cfu/g to 1.0xl08cfu/g on the 1st to 4th day respectively. In tomato, mould count was 3.2xl03cfu/g on the first day but increased to 7.8xl07cfu/g on the fourth day. In pawpaw it was ranged from S.OxlO4 to 1.5xl08 on the 4th day .No mould was found on the first day. Microbial species encountered were, bacteria such as Micrococcus varians. Lactobacillus fermenti,, Bacillus subtilis, Rothia sp in pawpaw and Pseudomonas stutzeri, Leuconostoc sp, Rothia sp, Lactobacillus fermenti, and in tomato, and fungi such as Penicillium nalgiovense, Penicillium notatum, Saccharomyces sp, Rhizopus stolonifer, Humicola sp, Aspergillus niger, Candida tropicalis in pawpaw. Rhizopus stolonifer, Botrytis cineria, Penicillium notatum, Saccharomyces sp, Rhodotorula sp, verbcillium sp, Penicillium expansum, Mucor mucido, Monilia sp were isolated from tomato. Washing of fruits with chlorinated water, fruit storage room kept at high sanitary conditions, treatment of fruits with antimicrobial agents, as well as some forms ofrefrigeration are necessary to increase shelflife and reduce the risks ofmicrobial toxins which are deleterious to human health.