MICROBIAL EXAMINATION OF SPOILED BANANAS PACKED IN POLYTHENE BAGSSALONI RAMAVAT AND MALIKA AHUJA
Banana (Musa spp) is a significant staple crop and has its importance in the developing world. Microscopic organisms are the major and significant factor for fruit spoilage. The colour of banana could suggest the level of deterioration or infection. This type of food infection or contamination are usually observed, that causes health hazards. These organisms invade banana by riddling through natural opening or damaged sites. The damaged fruit because of microbial action reduces its market value and nutritional importance. This study was done to examine the presence of various microorganisms in spoiled banana. For current research rotten banana samples were collected and observed under different conditions. Suspension of each was streaked on different media. From the study it was found that various Gram negative microorganisms were present in spoiled bananas. Microbial spoilage of banana may occur due to Gram negative microbes or fungi causing fruits to undergo undesirable changes. It was found that spoiled banana when stored in polythene bag becomes more susceptible to spoilage. Techniques based on preservation can be evolved to increase the shelf life of bananas.