Aim: This study evaluated the microorganisms that cause spoilage of four different fruits sold in selected markets in Bwari Area Council, Abuja. Study Design: Factorial experimental design was employed for this study. Place and Duration of Study: Department of Microbiology, Veri...
Open access
Research Article10.9734/mrji/2024/v34i71464
Bread is one of the most essential food products that is universally accepted as a very convenient form of food that has desirability to all population rich or poor, rural or urban dwellers. A staple food prepared by baking dough of flour, water and/or sugar. It is a good source...
Open access
Research Article10.9734/afsj/2021/v20i730320
Isolation, identification and pathogenicity of fungal organisms causing postharvest spoilage of tomato fruits during storage was carried out. Tomato fruits showing symptoms of rot were collected from the store house. Small sizes were cut and surface sterilized in 1% of Sodium hyd...
Open access
Research Article10.9734/ARRB/2018/41804
Aims: To evaluate effects of pre-treatment methods on the keeping quality of stored Irvingia kernels using ethanol and Ash from palm fronds as preservative agents. Study Design: Study of the microbial isolation using sabouraud dextrose agar and nutrient agar, introduction of thes...
Open access
Research Article10.9734/BMRJ/2016/23314