MICROBIAL EXAMINATION OF SPOILT AVOCADO FRUIT

• Title page Certification Dedication Acknowledgement List of Tables List of figures Abstract

Chapter ONE

INTRODUCTION

• 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

LITERATURE REVIEW

• 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

RESEARCH METHODOLOGY

• Materials and methods
• 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

DATA PRESENTATION AND ANALYSIS

• Results and discussion
• 4.1Bacterial Examination
• 4.2Fungi, examination

Chapter FIVE

SUMMARY, CONCLUSION AND RECOMMENDATIONS

• and recommendation
• 5.1Conclusions
• 5.2Recommendation Reference