Microbial Examination of Spoilt Avocado Fruit

MICROBIAL EXAMINATION OF SPOILT AVOCADO FRUIT

Title page

Certification

Dedication

Acknowledgement

List of Tables

List of figures

Abstract

CHAPTER ONE

1.0Introduction Of “Microbial Examination Of Spoilt Avocado Fruit”

1.1Background of study

1.2Statement of problem

1.3Aim and Objectives of the study

1.4Hypothesis

1.5Significance of the study

1.6Limitation of the study

CHAPTER TWO

2.0Literature Review of “Microbial Examination of Spoilt Avocado Fruit”

2.1The origin of Avocado fruits

2.2Uses of avocado fruits

2.3Preservation of avocado fruits

2.4Ways avocado fruits can be prone to contamination

2.5Microbial spoilage of avocado fruit

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

2.7Some biochemical test for bacterial isolates

CHAPTER THREE

3.0Research Methodology of “Microbial Examination of Spoilt Avocado Fruit”

3.1Sample collection

3.2Sterilization of media an material used

3.3Preparation of media

3.4Bacteria and fungi isolate from avocado fruits

3.5Bacterial isolation and identification

3.6Fungal isolation and identification

3.7Lactophenole blue staining technique for fungi isolates

3.8Staining techniques for bacteria isolates grains stain

3.9Biochemical test for identification of bacteria isolates

CHAPTER FOUR

4.0Results and Discussion

4.1Bacterial Examination

4.2Fungi, examination

CHAPTER FIVE

5.0Conclusion of “Microbial Examination of Spoilt Avocado Fruit”

5.1Conclusions

5.2Recommendation

Reference

Questionnaires

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TO DOWNLOAD “MICROBIAL EXAMINATION OF SPOILT AVOCADO FRUIT” COMPLETE PROJECT MATERIALS, FOLLOW THE ABOVE INSTRUCTIONS CAREFULLY

Microbial Examination of Spoilt Avocado Fruit

MICROBIAL EXAMINATION OF SPOILT AVOCADO FRUIT

TABLE OF CONTENTS

Title page