INVESTIGATION INTO THE MICROORGANISMS ASSOCIATED WITH THE DETERIORATION OF AMARANTHUS HYBRIDUS (AMARANTH) (Linn) UNDERSTORAGE. Muhammed, H. M., Adebola, M.O., Faruk ,U. and Amina, R.M

Abstract

The incidence of microorganisms and deterioration in vegetables may be expected to reflect thesanitary quality of the processing steps and the microbiological condition of the raw product at the time of processing. This study investigated microorganisms associated with the deterioration ofAmaranthus hybridus under two different storage conditions: refrigeration (4°C) and at room temperature (28°C). Fresh samples of Amaranthus hybridus were obtained from three different sources (farm, market and vegetable vendors) in Lapai town, Niger State, Nigeria. Microorganisms associated with vegetables sampled were isolated on Potato Dextrose Agar (PDA) and identified. The results showed that samples stored at room temperature deteriorated completely at the 5th day of storage while those stored at the refrigerating temperature remained fresh. The deterioration was marked by loss of green colour to mushiness of the vegetables and defoliation. The bacteria isolated were Escherichia coli, Bacillus subtilis, Pseudomonas aeroginosa, Proteus mirabilis and Staphylococcus aureus. The fungal isolates were Aspergillus niger Aspergillus flavus, Mucor pusillus and Aspergillus Jumigatus. The pH of the samples was found to increase with increase in number of days of storage at the two conditions of storage. The moisture content of samples stored at room condition increased and was found to have contributed to deterioration.