ISOLATION AND IDENTIFICATION OF MICROORGANISMS ASSOCIATED WITH DETERIORATION OF BANANA FRUITS (MUSA SPP.)

ABSTRACT Banana fruits (Musa spp.) are highly nutritious and widely consumed; however, they are prone to rapid deterioration due to microbial activity. This study was carried out to isolate and identify microorganisms associated with the deterioration of banana fruits. Samples of fresh, ripe, and spoilt banana fruits were collected and analyzed using standard microbiological techniques. Isolation of microorganisms was performed using nutrient agar and potato dextrose agar, while identification was based on morphological characteristics and biochemical tests. The results revealed the presence of both fungal and bacterial species associated with banana deterioration, including Aspergillus niger, Rhizoctonia solani, Streptococcus pyogenes, Proteus vulgaris, and Alcaligenes faecalis. These microorganisms were responsible for various spoilage symptoms such as soft rot, discoloration, and mold growth. The study concludes that microbial contamination is a major cause of banana deterioration, particularly under poor storage and handling conditions. Proper hygiene, improved storage methods, and careful handling are recommended to reduce spoilage and extend shelf life.