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Microbial contribution to spoilage of African breadfruit (Artocarpus communis, Forst) during storage

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The contributions of microorganisms in the deterioration of African breadfruit
during storage were investigated in this study. Matured fruits of the seedless
variety of the African breadfruit (Artocarpus communis, Forst) were stored
under different temperature conditions and morphological changes observed at
24-h intervals for 120 h. Spoilage of breadfruit was observed after 72 h with
microbial growth. Although all the fruits in the different media deteriorated by
the 72nd hour (this was revealed in morphology and confirmed by the proximate
analysis which showed an increase in %crude protein in all the stored
fruits), microbial growth was observed only in those fruits stored at room temperature
and in water, and there was no significant microbial growth in fruits
stored in refrigerator, freezer, and vinegar. A higher rate of deterioration (i.e.,
higher %crude protein) was observed in morphology of fruits which had
microbial growth during storage (i.e., those stored in the room, under water,
and refrigerator) than in those stored fruits with no significant microbial
growth. The difference between the %crude protein in fruits where there is
microbial growth and that of the fruits where there is no microbial growth (i.e.,
freezer and vinegar) proved to be significant (P
≤ 0.05). The study thus
reveals that microorganisms play a substantial role in the spoilage of African
breadfruit. A strain of the Aspergillus sp., two strains of the Penicillium sp., and
a strain of the Molinia sp. were isolated as fungal spoilage organisms. Bacillus
sp. and Pseudomonas sp. strains were isolated as bacteria spoilage organisms.

Keywords: African breadfruit, different temperatures, morphological changes, spoilage, storage conditions

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Informasi Detail

Judul Seri

Food Science & Nutrition

No. Panggil

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Penerbit

New York : Wiley Periodicals, Inc.., 2013

Deskripsi Fisik

Food Science & Nutrition 2013; 1(3): 235– 240

Bahasa

English

ISBN/ISSN

doi: 10.1002/fsn3.28

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

2013; 1(3)

Subjek

GIZI DAN PANGAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

agus

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