Microbial examination of spoilt Avocado fruits was carried out to obtained the causal organism.  A total of 60 avocado from Ogbete Main market and New market Enugu were examined by culturing on nutrient agar and sabourand dextrose agar (SM), for bacteria and fungi causing post – harvest spoilage on the fruits; six bacterial species and six fungal species were isolated. The bacteria include Erwinia SP  (66.7%), Streptococcus sp,  *25%), E. Coli (18.9%) and  staphycoccus sp (33.3%), Pseudomonas sp (20%) and Chromobacterium sp (5%) has the lowest percentage occurrence, Erwinia sp,  Pseudomonas sp and chromobacterium sp were found to be absent in the control.  The fungi species, includes Aspergillus sp  (50%), Pericillium sp  (25%), Fusarium sp  (16.6%), Rhisopus sp  (13.3%), currularia sp (8.3%) and Rhoctorula sp  (3.3%), were also kolated Avocado fruits from Ogbete main market were more contaminated than the avocado form the new market.

Title page

Certification

Dedication

Acknowledgement

List of Tables

List of figures

Abstract 

CHAPTER ONE

Introduction

1.1 Background of study

1.2 Statement of problem

1.3 Aim and Objectives of the study

1.4 Hypothesis 

1.5 Significance of the study

1.6 Limitation of the study

CHAPTER TWO

Literature review

2.1 The origin of Avocado fruits

2.2 Uses of avocado fruits

2.3 Preservation of avocado fruits

2.4 Ways avocado fruits can be prone to contamination

2.5 Microbial spoilage of avocado fruit

2.6 Control of bacterial and other disease of avocado fruits and fruits products

2.7 Some biochemical test for bacterial isolates

CHAPTER THREE

Materials and methods

3.1 Sample collection

3.2 Sterilization of media an material used

3.3 Preparation of media

3.4 Bacteria and fungi isolate from avocado fruits

3.5 Bacterial isolation and identification

3.6 Fungal isolation and identification

3.7 Lactophenole blue staining technique for fungi isolates

3.8 Staining techniques for bacteria isolates grains stain

3.9 Biochemical test for identification of bacteria isolates

CHAPTER FOUR

Results and discussion 

4.1 Bacterial Examination

4.2 Fungi, examination

CHAPTER FIVE

Conclusion and recommendation

5.1 Conclusions

5.2 Recommendation

Reference