The bio-deterioration of breadfruit in storage and its effects on the nutrient composition of the fruit was investigated at Ibadan, Southwestern Nigeria. Freshly dropped fruits were stored under laboratory conditions for a period of 9 days. Aspergillus niger, Rhizopus stolonifer, Botryodiplodia theobromae, Mycovellosiella fulva, Penicillium sp. and Aspergillus flavus, were found associated with deteriorating breadfruit in storage The freshly harvested breadfruit has 70.2% carbohydrate which reduced to 59.4% within 9 days of storage under room temperature. The amount of fat content, protein and the energy of the breadfruit also reduced in fruit samples stored for 9 days, while there was an increase in the moisture content, crude fibre, and ash content of the breadfruits in storage. The mineral contents also increased during the period of storage.
Amusa, N. A., Kehinde, I. A., & Ashaye, O. A. (2015). Bio-deterioration of breadfruit (Artocarpus Communis) in storage and its effects on the nutrient composition. African Journal of Biotechnology, 1(2), 57–60. https://doi.org/10.5897/ajb2002.000-010