Microbial Examination Of Spoilt Avocado Fruit

MICROBIAL EXAMINATION OF SPOILT AVOCADO FRUIT

TABLE OF CONTENTS
Title page
Certification
Dedication
Acknowledgement
List of Tables
List of figures
Abstract

CHAPTER ONE
1.0 INTRODUCTION of “microbial examination of spoilt avocado fruit”

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
2.0 LITERATURE REVIEW of “microbial examination of spoilt avocado fruit”

2.0 The origin of Avocado fruits
2.1. Uses of avocado fruits
2.2. Preservation of avocado fruits
2.3. Ways avocado fruits can be prone to contamination
2.4. Microbial spoilage of avocado fruit
2.5. Control of bacterial and other disease of avocado fruits and fruits products
2.6. Some biochemical test for bacterial isolates

CHAPTER THREE
3.0 MATERIALS AND METHODS of “microbial examination of spoilt avocado fruit”

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
4.0 RESULTS AND DISCUSSION of “microbial examination of spoilt avocado fruit”

4.1 Bacterial Examination
4.2 Fungi, examination

CHAPTER FIVE
5.0 CONCLUSION AND RECOMMENDATION of “microbial examination of spoilt avocado fruit”

5.1 Conclusion
5.2 Recommendation
5.3 References
5.4 Questionnaires

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

*** Read the following instructions carefully ***

This website is www.uniprojects.net. Please take note of this websites and the below Phone number if you wish to order this material.

For Enquiries, Call: 08060592024 Mon-Fri, 8am-4pm ONLY.

Outside