Identification of fungi associated with the spoilage of guyabano fruits / Marcelo B. Ularte.Material type: TextLanguage: English Publication details: Indang, Cavite : 1999. Cavite State University- Main Campus,Description: xii, 35 pages : illustrations ; 28 cmContent type:
- 576 Ul1 1999
- College of Arts and Science (CAS)
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|Theses / Manuscripts||Ladislao N. Diwa Memorial Library Theses Section||Non-fiction||576 Ul1 1999 (Browse shelf(Opens below))||Link to resource||Room use only||T-1889||00002567|
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Thesis (BS Biology - - Microbiology) Cavite State University.
Includes bibliographical references.
College of Arts and Science (CAS)
ULARTE, MARCELO, BAUYON. April 1999. "Identification of Associated with the Spoilage of Guayabano Fruits." Undergraduate thesis, Bachelor
Science in Biology major in Microbiology. Adviser: Prof. Fe N. Dimero.
A study was conducted from November 1998 to February 1999 at the Institute of Food and Science Technology at Cavite State University, Indang, Cavite. The study aimed to 1) isolate the fungi that cause spoilage in guayabano, 2) identify the fungi associated with the spoilage, and 3) characterize the symptoms of spoilage due to fungi
Three genera were identified to cause spoilage of guayabano fruits namely:
Penicilliana sp., Aspergillus sp., and Fusarium sp. Series of isolation, cultural and morphological examination was done to isolate fungal causing spoilage.
Results also showed that types of spoilage causing molds did not differ in the guayabano varieties.
Prenominal fungal spoilage resulted in blackening of appearance, formation of brownish irregular spots and softening of the fruit and foul odor.
Submitted to the University Library 04/13/1999 T-1889