ISOLATION, IDENTIFICATION AND MANAGEMENT OF MICROORGANISMS ASSOCIATED WITH THE SPOILAGE OF RIPE MANGO FRUIT (MANGIFERA INDICA) IN DUTSE, JIGAWA STATE, NIGERIA

CHAPTER ONE

INTRODUCTION

1.1 Background of the Study

Mango (Mangifera indica), often referred to as the "king of fruits", is one of the most important fruits in the world, widely cultivated for its quality, nutrition, and economy. Mango, native to South Asia, has spread across tropical and subtropical regions, including Nigeria, where it has a significant contribution to agricultural production (Ibeawuchi et al. , 2015). The fruit of this tree is an important source of vitamins A, C and E as well as antioxidants, making it suitable for both domestic and export consumption (Shah et al. , 2010). Nigeria is one of the largest producers of mangoes in Africa and states like Jigawa are playing a vital role in the cultivation of the crop. The wetlands and fertile soils in areas like Dutse, Jigawa State are conducive to mango production, making mangoes a major crop for farmers in the place where they can make money. However, one of the biggest challenges faced by mango farmers is post-harvest spoilage due to microorganisms. It is estimated that post-harvest losses in Nigeria can range from 30% to 50%, with mango being the most affected (Opara & Pathare, 2014).

The most common microbial damage to fruit is caused by bacteria, mold, and yeast, causing spoilage and spoilage. There are many reasons why this is not the case for the development of the thermodynamic model (Barkai-Golan, 2001). These microorganisms not only make the fruit inedible but also greatly reduce its commercial value. In areas like Dutse, where mango cultivation is a major source of income, the effects of degradation could lead to losses for farmers, traders and exporters rate. Mango spoilage is caused by improper handling, improper storage, and improper post-harvest handling. In tropical climates, high humidity and humidity accelerate the growth of pathogens, exacerbating the problem. Studies have shown that the microbial concentration in mangoes increases rapidly during improper storage, resulting in high concentrations of pathogens (Adebayo-Tayo et al., 2006 ). Furthermore, contamination during harvesting and transportation leads to the entry of pests, further damaging them (Iqbal et al., 2009).

Several management strategies have been proposed to reduce losses due to mango rot, including the use of antioxidants, antimicrobials and improved storage stuff. Chemical preservatives such as fungicides have been found to be effective in controlling the growth of microorganisms on mango fruits; however, food safety and environmental concerns have limited their use (Sharma & Singh, 2009). Bioremediation, which involves the use of microorganisms to control pollutants, has received considerable attention as an environmentally friendly alternative (Janisiewicz & Korsten , 2002). Furthermore, post-harvest processing improvements such as refrigeration, temperature change and hot water treatment have been used to extend the mango fruit available (Kader, 2002). Despite these efforts, microbial pollution continues to be a problem in areas such as Dutse, Jigawa State. Lack of post-harvest infrastructure and lack of awareness of best practices among farmers and traders further exacerbate this problem. Therefore, there is a need for a detailed study, identification, and management of pests associated with mango fruits in this region. Such studies will not only provide insights into the microbial community involved in mango spoilage, but also provide valuable strategies to reduce postharvest losses and improve the livelihood of mango farmers in Dutse, Jigawa State as well.

 

1.2 Statement of the problem

The postharvest spoiling of mangoes in the Dutse Local Government Area of Jigawa State of Nigeria, as well as its impact on the economy of local farmers and the quality of mango production that is available for consumption by the general public. There is a correlation between large waste and high levels of microbial deterioration, as well as inappropriate storage and handling that occurs. There are no such things, despite the fact that mango cultivation is commercially significant in the region. There has been scant research on the microbiological causes of mango rot, and there are no effective control techniques. The most common causes of microbial spoilage are bacteria, fungi, and yeasts. These organisms cause the fruit to deteriorate, which leads to a foul odour and an unpleasant appearance, as well as negative consequences. Following the identification of the ecological profile of the Dutse species, Dongo and Orji (2010) found that there were very few adverse consequences. The implementation of appropriate management techniques is difficult to do if one does not have adequate understanding of the contaminants. The lack of understanding that exists among farmers and traders during the mango harvest is the cause of the many losses that occur. Furthermore, the existing technique that is utilised by Dutse mango farmers is frequently insufficient. This is due to the fact that they rely on conventional methods such as sun-drying and storage in an inappropriate manner, which does not lead to the fruit is quality being preserved effectively. For the purpose of preventing failure, it is of the utmost importance to locate and put into action technological solutions, which may involve the utilisation of natural or synthetic substances, as well as improved storage methods for these, and effective methods for cleaning the equipment. In order to close the knowledge gap that currently exists, the purpose of this study is to isolate and identify the bacteria that are responsible for mango rot in Dutse, as well as to evaluate prospective management measures that could avoid post-harvest rot in the case that it does not occur.

 

1.3 Objectives of the Study

1.3.1 General Objective

The general objective of this study is to isolate, identify, and manage microorganisms associated with the spoilage of ripe mango fruits (Mangifera indica) in Dutse, Jigawa State, Nigeria.

1.3.2 Specific Objectives

1. To isolate and identify the microorganisms responsible for the spoilage of ripe mango fruits in Dutse.

2. To evaluate the pathogenicity of the isolated microorganisms.

3. To assess the effectiveness of various management strategies in controlling mango spoilage.

 

1.4 Research Questions

1. What microorganisms are responsible for the spoilage of ripe mango fruits in Dutse, Jigawa State?

2. How pathogenic are the isolated microorganisms to mango fruits?

3. What management strategies are effective in reducing spoilage of mango fruits in the region?

 

1.5 Significance of the Study

This study holds significant relevance for several stakeholders, including mango farmers, traders, agricultural researchers, and policymakers in Dutse, Jigawa State, and beyond. The findings of the study will provide crucial insights into the specific microorganisms responsible for mango spoilage, which can inform the development of targeted strategies for managing post-harvest losses. By identifying effective management practices, the study has the potential to improve the quality of mango fruits, reduce economic losses, and enhance the overall productivity of mango farming in the region. For farmers and traders, the implementation of improved handling and storage practices based on the study's findings could lead to an extension of the shelf life of mango fruits, resulting in increased marketability and profitability. Furthermore, the study’s emphasis on environmentally sustainable management strategies, such as biological control methods, aligns with global efforts to promote eco-friendly agricultural practices (Janisiewicz & Korsten, 2002). At the policy level, the results of this research could guide the development of agricultural extension programs aimed at educating farmers about best practices for reducing post-harvest losses. It could also provide a basis for investing in post-harvest infrastructure, such as cold storage facilities, in mango-producing regions.

 

1.6 Scope and Limitations of the Study

The scope of this study is confined to the isolation, identification, and management of microorganisms associated with the spoilage of ripe mango fruits in Dutse, Jigawa State. The study focuses on determining the microbial diversity responsible for spoilage and evaluating the pathogenicity of the isolated organisms. Furthermore, it assesses various management strategies to control microbial spoilage.

However, the study is limited by the availability of advanced laboratory facilities for molecular identification of microorganisms, which may restrict the level of microbial identification to morphological and biochemical methods. Additionally, the research is conducted within a specific geographic region (Dutse, Jigawa State), which may limit the generalizability of the findings to other mango-producing regions with different environmental conditions.

 

1.7 Definition of Terms

Mango (Mangifera indica): A tropical fruit tree native to South Asia, widely cultivated for its edible fruit.

Microbial Spoilage: The process by which microorganisms (bacteria, fungi, yeasts) degrade food products, rendering them unfit for consumption.

Post-Harvest Losses: The reduction in quantity or quality of agricultural produce after harvest, primarily due to spoilage.

Pathogenicity: The ability of a microorganism to cause disease or spoilage in a host organism, in this case, mango fruits.