ABSTRACT

 Evaluation of microorganisms associated with deterioration of tomato and pawpaw fruits was carried out. Analysis revealed that various bacteria and fungi in high densities participated in the spoilage processes. Analysis was conducted at 24 hours interval for four days. In tomato, bacterial population of 2.6x 10cfu/g on the 1" day increased to 2.5x 10cfu/g on the second day and reduced to 4.1x10cfu/g on the third day. In pawpaw, the load was 5.0 x10cfu/g on the first day and increased to 1.9x10cfu/g on 2"° day but reduced to 1.3x10cfu/g on the 3° day, Pathogenic bacteria (Listeria monocytogenes, Micrococcus varians) were isolated on the 1" day and 2° day in the samples. Lactobacillus fermenti, came in the second day. Total yeast (nonfilamentous fungi) ranged from 3.0x10cfu/g on the first day to 9.8x10'cfu/g on the 4" day in tomato, while in pawpaw it increased from 3.5x10cfu/g to 1.0x10cfu/g on the 1' to 4 day respectively. In tomato, mould count was 3.2x10cfu/g on the first day but increased to .8x 10'cfu/g on the fourth day. In pawpaw it was ranged from 5.0x10 to 1.5x10° on the 4 day .No mould was found on the first day. Microbial species encountered were, bacteria such as Micrococcus varians. Lactobacillus fermenti,, Bacillus subtilis, Rothia sp in pawpaw and Pseudomonas stutzeri, Leuconostoc sp, Rothia sp, Lactobacillus fermenti, and in tomato, and fungi such as Penicillium nalgiovense, Penicillium notatum, Saccharomyces sp, Rhizopus stolonifer, Humicola sp, Aspergillus niger, Candida tropica/is in pawpaw. Rhizopus stolonifer, Botrytis cineria, Penicillium notatum, Saccharomyces sp, Rhodotorula sp, verbcillium sp, Penicillium expansum, Mucor mucido, Monilia sp were isolated from tomato. Washing of fruits with chlorinated water, fruit storage room kept at high sanitary conditions, treatment of fruits with antimicrobial agents, as well as some forms of refrigeration are necessary to increase shelfand reduce the risks of microbial toxins which are deleterious to human health.