Microorganisms associated with the spoilage of avocado pear, Persea Americana fruits

Wogu,

doi:10.4314/stech.v3i2.15

Cited by 6 publications

(6 citation statements)

References 2 publications

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“…Different researchers have identified these organisms to be responsible for the spoilage of Atama (Heinsia crinita). also identified Mucor spp as mycoflora of green Pea (Pisum sativum), Wogu and Ighile, (2014) identified Mucor spp and Saccharomyces cerevisiae to be spoilage organisms of avocado fruit. Jidda and Musa, (2016) isolated Candida tropicalis and Saccharomyces cerevisiae as spoilage Fungi of garden egg fruit.…”

Section: Resultsmentioning

confidence: 96%

Assessment of Nutritional Composition of Atama (Heinsia crinita) and its Fungal Pathogens

Wekhe¹,

Chuku²,

Nneji³

et al. 2022

RJFSQC

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The research on the assessment of nutritional composition of fresh Atama (Heinsia crinta) leaves and it’s associated pathogens was carried out. Atama leaves were purchased from Mile 3 Market, Port Harcourt, Nigeria and analysed in the Laboratory of the Department Plant Science and Biotechnology, Rivers State University, washed and sent to the Department of Food Science and Technology for assessment of the Nutrient quality.The results of the Proximate analysis of fresh Atama leaf revealed that the leaf is rich in 26.4±0.1 of moisture, 4.3±0.1 of ash, 15.2±0.1 of lipid, 15.4±0.1 of fibre, 18.4±0.2 for protein and carbohydrate for 20.07±0.2. Mineral assessment revealed the presence of calcium, iron, potassium, sodium, magnesium, phosphorus. However, calcium was (300mg/300mg), iron (50mg/50mg), magnesium (156mg/156mg), phosphorus (149mg/149mg), potassium, sodium (52mg/53mg). Determination of vitamin revealed only the presence of vitamin A,C, and Thaimime. Phytochemical screening showed the availability of carotenoid, polyphenol, flavonoid, lignan, while anti nutrient, showed glycoside, oxalate but no values for saponin. Three fungal organisms (saccharomyces cerevisiae, candida sp and Mucor spp) were isolated to be responsible for the spoilage of Heinsia crinita. However saccharomyces cerevisiae sp had an incidence of 20% and candida spp with an incidence of 20% and Mucor spp had an incidence of 60% respectively. Consumption of Atama leaf is advised as they supply adequate energy and minerals for metabolic processes needed in maintenance of life, although it still prone to fungi spoilage.

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Section: Resultsmentioning

confidence: 96%

Assessment of Nutritional Composition of Atama (Heinsia crinita) and its Fungal Pathogens

Wekhe¹,

Chuku²,

Nneji³

et al. 2022

RJFSQC

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“…Many studies reported that avocado fruit is very susceptible to fungal spoilage due to the high level of moisture content 23 . Thus, low moisture content (50 g/100 g to 60 g/100 g) could delay the growth of spoilage microorganisms and enhance shelf life of avocado fruits 24 . Our outcomes revealed that oil content varied from 8.41 g/100 g (Ettinger) to 30.44 g/100 g (Maluma Hass).…”

Section: Resultsmentioning

confidence: 99%

Proximate composition, lipid and elemental profiling of eight varieties of avocado (Persea americana)

Nasri,

Halabi,

Hajib

et al. 2023

Sci Rep

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Eight Moroccan avocado varieties were analyzed for their nutritional composition and physicochemical properties. The nutritional contents of the sample were determined through the evaluation of the moisture, oil, ash, protein, and carbohydrate contents, and energy value calculation. Additionally, macroelements (Ca, Mg, and Na) and microelements (Fe, Zn, Cu, and Mn) were determined in the mineral profile. Oils were examined also for their fatty acid, phytosterol, and tocopherol profiles. As a result of the study, the avocado presents significant differences between the eight studied varieties (p < 0.05), with regard to moisture content (57.88 g/100 g to 84.71 g/100 g), oil content (8.41 g/100 g to 57.88 g/100 g), ash (0.57 g/100 g to 1.37 g/100 g), protein content (5.7 g/100 g to 8.61 g/100 g), carbohydrate content (5.63 g/100 g to 14.61 g/100 g), and energy value (99.9 kcal/100 g to 316.8 kcal/100 g). Sodium (5783.01 mg/kg to 12,056.19 mg/kg) was the predominant macro-element in all varieties, followed by calcium (295.95 mg/kg to 531.67 mg/kg), and magnesium (246.29 mg/kg to 339.84 mg/kg). Copper (85.92 mg/kg to 112. 31 mg/kg) was the main microelement in all varieties, followed by iron (8.5 mg/kg to 20.32 mg/kg), and manganese (7.3 mg/kg to 18.45 mg/kg), while zinc (1.72 mg/kg to 5.66 mg/kg) was detected in small amounts. In addition, significant difference was observed in lipid profiles, according to the eight studied varieties (p < 0.05). Avocado oils were mainly composed of monounsaturated fatty acids (76.89 g/100 g to 84.7 g/100 g), with oleic acid (50.38 g/100 g to 71.49 g/100 g) standing out as particularly characteristic, while β-sitosterol (l2365.58 mg/kg to 4559.27 mg/kg), and α-tocopherol (30.08 mg/kg to 182.94 mg/kg) were among its major phytosterols and tocopherols. All avocado varieties represented in this study can be consumed as a fruit as an excellent source of energy, minerals, fatty acids, phytosterols, and tocopherols. The regular consumption of this fruit provides the body with several essential nutrients.

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“…It is among the wellknown indigenous fruit trees in the tropical and subtropical rain forest zone of the Southern regions of West Africa (extending eastward from Sierra Leone to Nigeria and Western regions of Central Africa, which includes Cameroun, Equatorial Guinea, Gabon, Democratic Republic of Congo, Congo Brazzaville and Angola). The fruit is a pome and characterized by a central core surrounded by edible fleshy layers [1]. The trees are partially self-pollinating and are often propagated through grafting to maintain a predictable quality and quantity of the fruit [2].…”

Section: Introductionmentioning

confidence: 99%

Preliminary Investigation on the Prevalence and Antibiotics Susceptibility Pattern of Bacteria Associated with the Spoilage of Avocado Pear (Persea americana) Sold within Abakaliki, Ebonyi State, Nigeria

Okeh

Igwe

Uzoh

et al. 2022

JPRI

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The prevalence and antibiotic susceptibility pattern of bacteria associated with spoilage of avocado pear(Persea americana) were studied.A total of sixteen (16) avocado pear samples were collected from various markets in Abakaliki and these samples were bacteriologically examined.The five (5) bacterial isolates were characterized and identified on the basis of morphological, Gram staining and biochemical tests. The total aerobic plate count was 3.5 x 105 CFU/g. Out of sixteen samples of avocado pear examined, thirty two bacteria were identified which included Staphylococcus aureus 4 (12.5%), Escherichia coli 10(31.2%), Salmonella species 7(21.8%), Shigella species 5(15.6%) and Klebsiella species 6(18.7%). Escherichia coli 10(31.2%) showed the highest percentage prevalence while Staphylococcus aureus 4 (12.5%) showed the least percentage prevalence. Bacteria isolated from the avocado pear samples were highly resistant to more than 55% of the antibiotics tested in this study. E. coli, Salmonella, Shigella and Klebsiella species isolated were also found to be 100% resistant to ceftazidime and oxacillin. The Salmonella and E. coli were found to be highly resistant to over 50% of the tested antibiotics. However, some of the Salmonella and E. coli isolates were also found to be susceptible to gentanicin, ciprofloxacine and ofloxacin. Shigella, Klebsiella and S. aureus were also found to be susceptible to some of the tested antibiotics including ofloxacin, ciprofloxacin and gentamicin. However, the high rates of resistance found in this study showed that some fruits were heavily contaminated with pathogens that may cause infections in humans when ingested.

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Microorganisms associated with the spoilage of avocado pear, Persea Americana fruits

Cited by 6 publications

References 2 publications

Assessment of Nutritional Composition of Atama (Heinsia crinita) and its Fungal Pathogens

Assessment of Nutritional Composition of Atama (Heinsia crinita) and its Fungal Pathogens

Proximate composition, lipid and elemental profiling of eight varieties of avocado (Persea americana)

Preliminary Investigation on the Prevalence and Antibiotics Susceptibility Pattern of Bacteria Associated with the Spoilage of Avocado Pear (Persea americana) Sold within Abakaliki, Ebonyi State, Nigeria

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