Microbial Examination of Spoilt Avocado Pear Fruit:- Nwafor, Ogonnanya S.

ABSTRACT

This study determined the microorganisms associated with spoilt Avocado pear. Ten (10) samples each

where purchased at different markets in Umuahia Metropolis Ndoro and Ahiake Markets). The Avocado

pear samples collected were fresh, undamaged, firm, healthy and ripe. The samples were dispensed into

clean bags and then brought to the laboratory. The samples were left free of dust, insect and were under

room temperature for 6 days to undergo natural process of spoilage before being used in the study. Bacteria

such as Bacillus subtilis, Escherichia coli, Pseudomonas aeruginosa, Klebsiella pneumoniae, Serratia

marcescens and Staphylococcus aureus were isolated while fungi such as Aspergillus niger, Aspergillus

flavus, Rhizopus Stolonizer, Rhodotorula spp were equally isolated. Mean average bacteria load ranged

from 20.5 x 106to 71.55 x 106.The mean average bacteria load ranged from 1.55 x 108 to 21.3 x 106.The

mean average bacteria load ranging from to 29.3 x 106 to 5.6 x 106 The mean average bacteria load ranged

from 33.6 x 106 to 5.9 x 106. Escherichia coli had the highest frequency occurrence of 10(23.2%), followed

by Klebsiella pneumonia and Staphylococcus aureus with frequency of 6(13.9%), while Serratia

marcescens and Rhodotorula spp had the leasti 3(4.7%). These microorganisms are responsible for

spoilage of Avocado pear.