Influence of Different Storage Conditions on the Postharvest Microbial Spoilage of Green-Pepper

Afam-ezeaku, Chikaodili Eziamaka *

Department of Botany, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.

Oledibe, Odira Johnson

Department of Botany, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.

Ejimofor, Chiamaka Frances

Biological Science Department, Chukwuemeka Odumegwu Ojukwu University, Uli, Anambra State, Nigeria.

*Author to whom correspondence should be addressed.


Abstract

Aims: To Evaluate the Effects of Different Storage Conditions on the Storability of Green-Pepper (Capsicum Annum) Fruits, the Effects of three Storage Conditions on the Fruits, Isolate and Identify The Microorganisms Present In Each Storage Conditions Using Suitable Means.

Study Design: Biochemical Test Was Carried out

Place and Duration of Study: Department of Botany Laboratory, Nnamdi Azikiwe University, Awka, Anambra State of Nigeria Between December 2019 and June 2021.

Methodology: This Work Shows the Effects of Three Different Storage Methods on Fresh Green-Pepper Which were Purchased from Two Different Markets (First And Second Market) Within Awka Metropolis, Anambra State under Aseptic Conditions And Were Properly Analyzed Using Three Different Storage Methods Which Included: Refrigeration (Refrigerator), Open Space (Floor) and in a Sterile Plastic.

Results: The Results Showed Total Bacterial Colony Count Values in the Range of 83.6×10-5 – 40.3×10-5Cfu/Ml in the Different Storage Conditions Having Samples Stored In The Fridge With The Lowest Bacterial Count And Samples Stored On Dried Floor Recorded With The Highest Bacterial Count. The Spoilage Microorganisms Observed from the Study Included: E. Coli, Staphylococcus Aureus, Streptococcus Spp., Lactobacillus Spp., Bacillus Spp., Micrococci Spp., Klebsiella Pneumonia And Staphylococcus Saprophyticus. Variation In The Temperature Range Played a Great Role In Fastening the Decay of the Stored Samples. The Higher the Temperature Ranges the Faster the Rate of Spoilage. It Can As Well Be Stated That Fridge Storage Condition is a Better Method of Storing Green-Pepper Vegetables.

Conclusion: On the Basis of The Findings in this Study, it Can Be Concluded that Storage Temperature Has a Better Impact In Slowing Down The Respiration Rate, Weight Loss and Decay, While Maintaining the Fruit Firmness and Overall Quality. The Higher the Temperature Ranges the Faster the Rate of Spoilage. It Can as Well Be Stated That Fridge Storage Condition Is a Better Method of Storing Green-Pepper Vegetables. Therefore Prior to the Storage, Measures to Avoid Mechanical Damage Should Be Taken and the Firmness, Color, Weight Should be Observed for Each Green Pepper to Avoid Cross-Contamination During Storage.

Keywords: Green-pepper, spoilage, refrigeration, E. Coli, staphylococcus aureus, and Streptococcus Spp


How to Cite

Eziamaka, Afam-ezeaku, Chikaodili, Oledibe, Odira Johnson, and Ejimofor, Chiamaka Frances. 2021. “Influence of Different Storage Conditions on the Postharvest Microbial Spoilage of Green-Pepper”. Asian Journal of Research in Botany 4 (2):329-38. https://journalajrib.com/index.php/AJRIB/article/view/113.

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