Evaluation of Proximate Qualities and Fungal Isolates Associated with the Spoilage of Persea americana Fruit

Abstract

The study examined the proximate composition and fungal isolates associated with the spoilage of Persea americana (avocado pear). A total of ten ripped-spoilt avocado pears (five each from Ogbete market, Enugu State and Eke market, Afikpo), were randomly purchased and sent to the lab for analysis. Using 75% alcohol as a sterilizer, contaminants were removed from samples. With the aid of sterile blade, the spoilt portions were scoped of and inoculated onto aseptically prepared isolating media. The plates were incubated for fungal isolation at room temperature for 5 days. Isolates were identified using conventional laboratory procedures. Proximate analysis showed that the avocado pear is made up of 18.77% fats, 4.9% carbohydrates, 32.13% dry matter, 19.76 grams of protein, and 64.68% moisture. Five species of fungi, including Mucor sp., Geotrichum sp., Fusarium sp., Aspergillus flavus, and Aspergillus niger, were recovered Aspergillus niger (26.0%) and Mucor sp. (29.6%) were found to have the highest percentage of fungi. As a result of the aforementioned, we advise against eating spoiled avocados despite the fruit's high nutritional value.