Microbial Evaluation of Spoilt Mango Fruit

Student: Abosede Helen Babarinde (Project, 2025)
Department of Microbiology
Lens Polytechnic, offa, Kwara State.

Abstract

Mango (Mangifera indica) is a widely consumed tropical fruit known for its rich nutritional value. However, post-harvest spoilage significantly reduces its market quality and shelf life. This study investigates the microbial load and types of microorganisms associated with the spoilage of mango fruits. Samples of visibly spoilt mangoes were collected from local markets and analyzed using standard microbiological techniques, including serial dilution, culturing on selective media, and biochemical identification tests. The results revealed the presence of various bacterial species such as Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, and Bacillus subtilis, along with some fungal contaminants like Aspergillus spp. and Penicillium spp. The presence of these spoilage organisms indicates poor post-harvest handling and storage practices. Understanding the microbial profile of spoilt mangoes is essential for developing better preservation strategies and ensuring food safety. This study highlights the need for improved hygiene during handling and storage to reduce post-harvest losses and health risks associated with contaminated fruits.

Keywords
Mango (Mangifera indica) Microbial spoilage Post-harvest contamination Escherichia coli Staphylococcus aureus Pseudomonas aeruginosa Food safety.
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