ABSTRACT
Microbiological
Examination of decaying vegetable (pumpkin leave) sold at Afia Nine in Obiagu,
Enugu was carried out to obtain the caused organisms, and were examined by
culturing them on nutrient agar, MacConkey agar and sabourand dextrose agar for
bacteria and fungi organisms that are causing decaying of vegetable (pumpkin
leave). Three (3) bacteria and three (3) fungi were isolated. The bacteria
include Erwinia
carotovora, Pseudomonas
solanceatun and Corynebacteria
spedonicum while fungi isolated include Aspergilus flavus, Rhizopus and Fusarium graminearum.
This project work shows that decaying vegetable (pumpkin leave) were
contaminated with pathogenic micro-organisms.
CHAPTER
ONE
1.0 INTRODUCTION
Pumpkin
leaves, fruits and flowers are all protective health giving foods. They contain
vitamins and minerals that the body needs to stay healthy. The dark green
pumpkin leaves are an excellent source of vitamin A. The body needs vitamin A
for proper growth, health eyes and protection from disease. The pumpkin leaves
are also a good source of calcium, vitamin C, Iron and protein. Calcium helps
to make strong bones and teeth. Vitamin C keeps the body tissue. Iron helps in
keeping the body healthy and the body also needs protein to grow and stay
healthy. Pumpkin leaves have much more of vitamin A and Vitamin C. pumpkin
flowers can also be eaten for it contains more of vitamin A source. The most
nutrients of all pumpkin foods are the leaves. They are an excellent source of
vitamin A and also vitamin B (Thiamin) and niacin. Vitamin B and niacin helps the
body convert carbohydrate into energy and heat (Anee, 2001).
Pumpkins
are use for food. The tender leaves and stems, flowers, fruits and seed of
pumpkin can all be eaten. Pumpkin leaves can be stored up to six months but can
be achieved when they are not touching each other. It is being preserved by
drying or freezing. Drying pumpkin must be done carefully in order to kill all
their microorganism that would make it spoils. It needs to be dried in hot sun
so that it dries quickly before if spoils. Pumpkin leaves also contain a great
amount of vitamin A that is vital for a proper growth, healthy eyes and
protection form disease. More ever, pumpkin leaves are great source of calcium
and they can be prepared in many ways. First of all, leaves should be washed every
time before cooking and placed in boiling water (Roberts et al, 2006).
A
pumpkin is a gourd like squash of the genus Cucurbitaand the family Cucurbitaceae
which also include gourds. It commonly refers to cultivars of any one of the
species Cucurbita
pepo, Cueurbita
mitta, Cucurbita
mayima and is native to North America. They typically have a
thick, orange or yellow shell, creased from the stem to the bottom, containing
the seeds and pulp. A pumpkin leaves is an important food for many people. It
is a very vulnerable because most parts of the plant can be eaten and are rich
in nutrients. Pumpkin is easy to grow and one plant in garden can supply
pumpkins and green leaves throughout the year. They grow all round the world
for a variety of reasons (George et al, 2008).
Pumpkin
belongs to the family with scientific name Cucurbitaceae. They do not need much
cooking after once they are planted. They can be grown throughout the pacific
even on a toll. Pumpkin plants grow easily from ether the leaves or cutting
roots. There are many different varieties of pumpkin which differ in flavour,
texture, colour and storing quality. Pumpkin grow beat in loose and rich soil.
The site of an old nebbish heap is good place or site for growing pumpkins.
Brushing the flowers gently with a feather or brush will help to produce more
pumpkin (Susan et al, 1998).
1.1 STATEMENT
OF PROBLEM
Sussan
(1998) explain that bacteria and fungi are associated with the decaying of
pumpkin leaves.
This
statement now prompted the need of this project work.
1.2 AIM
OF STUDY
To
ascertain the microbial load that cause decaying in pumpkin leaves
To
examine decaying pumpkin leaves
1.3 SIGNIFICANCE
OF STUDY
The
importance of this project work is to examine the microbial or microbes that
are associated with decaying of pumpkin leaves and method of preserving the
pumpkin leaves from decaying.
1.4 LIMITATION
OF STUDY
This
project topic is limited to assay bacterial associated with the
micro-biological examination of decaying vegetable pumpkin leaves during
storage of which the following problem are faced, handicap, time factors,
transportation barrier, unconducive laboratory and contamination which could
result from laboratory opening such as windows that are always and constantly
left unclosed.