1.1 Introduction
Onion (Allium cepa L.) is one of the important vegetable crops grown globally, which belongs to the family Liliaceae. It is subdivided into three groups: Allium cepa, Allium aggregation, Allium prolilum, which are all diploids (Boukary, 2012). Onion is the common name for the herbaceous, cold season plant Allium cepa, which is characterized by a edible, rounded bulb composed of concentric, fleshy, tightly packed, and enlarged leaf bases. Onion is also the name of this edible bulb, which is commercially valuable and known for its pungent oil that departs a strong taste.
As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Research hypothesis and questions, Limitations of the Study and Definition of technical terms.
1.2 Background of Study
Onions are grown primarily for their use as food, adding flavors to food and taste (Megersa, 2017). The crop is also used for processing such as pickling, freezing, dehydration and oil extraction. Young and healthy green onion leaves with their white bases are eaten raw in salads. In addition to consumption, onions are produced for medicinal purposes such as prevention and treatment of blood and heart diseases (Cheema et al., 2003). The crop is also a rich source of Vitamin C and E (Elassi, 2007) and in Uganda; onions contribute to household income especially in highland areas where they are grown purposely for sale (Bua et al., 2017). In India, onion is being grown in an area of 0.83 million hectares with production of 13.57 million tonnes and the productivity is 16.30 ton ha-1 which is low. Maharashtra is the leading onion producing state followed by Karnataka, Gujarat etc (FAO et al., 2018).
In peri-urban areas of central Uganda, onion is becoming a major spice and vegetable produced by farmers in wetland areas. Consequently, strong help for smallholder producers to achieve potential yields to boost their income and secure their livelihood by providing high yielding and adapted onion genotype is critical. However, the present challenge in most onion growing areas is lack of well-adapted onion genotypes. As a result, varietal information to improve onion yield in production areas is inadequate. Additionally, research has not established a breeding program to develop improved varieties or even evaluated existing onion genotypes imported from outside Uganda to guide growers in selecting best yielding onion varieties to use. Evaluation of onion genotypes for their yield performance is considered as one approach to use in obtaining high yielding and adapted onion genotype.
Therefore, in Nigeria where the research was carried out, the activities that was conducted is to Determine if Onion is Associated with Micro-Organisms which are Capable of Causing Spoilage.
1.3 Statement of Problems
Investigation reveals that onion bulb that is contaminated when consumed causes severe stomach ache (presence of enterobacteriacea) because of the pathogenic micro-organisms present in if and this inturn is hazardous to ones health. The pathogenic micro-organisms present in the spoilage of onoins are deterimental to human beings e.g pseudomonas spp., staphylococcus spp, Erwinia etc. Onions been a member of the vegetable group is used widely in seasoning, flavouring and sometimes cured and stored as spicing agent.
The proper storage of onions makes it available for use all year round and the effect of spoilagemicro-organisms afecting it has an adverse efect on the society at large because if makes onions not readily available to the society; that is why studies is been carried out in this project research to minimize and or stop spoilage of onions.
1.4 Aim and Objectives of Study
The aim of the study is to determine if Onion is Associated with Micro-Organisms which are Capable of Causing Spoilage. In achieving this aim, the following specific objectives were laid out as follows:
- To categorize the pathogenic micro-organisms associated with the spoilage of onions;
- To identify the onion plant microorganism causing spoilage; and
- To isolate, identify and characterize the different micro-organaniszs that are responsible for the spoilage of onions.
1.5 Research Questions
The study came up with research questions so as to be able to ascertain the above stated objectives. The specific research questions for the study are stated below as follows:
- What are the pathogenic micro-organisms associated with the spoilage of onions?
- What is the onion plant microorganism causing spoilage?
- What are the different micro-organaniszs that are responsible for the spoilage of onions?
1.6 Research Hypothesis
In order to pursue the objective of this study, the following generalized statements have been designed to guide and aids in obtaining the result for the experiment to be conducted. For this work, the null hypothesis will be represented with H0 while the alternative hypothesis will be represented with hypothesis H1.
Hypothesis One
- H0: A mixed flora of bacteria and fungi is not found in spoilt onions.
- H1: A mixed flora of bacteria and fungi is found in spoilt onions.
1.7 Significance of Study
The justification of this project research is to ascertain the different micro-organism responsible for the spoilage of onions. In this process bacteria and fungi were isolated identified and characterized because they are the microorganisms associated with the spoilage of onions.
The deterioration of raw onions can also result from physical factors, actions of their own enzymes, microbial action or combination of these factors. In physical factors; the storage patter can affect the raw onions that is if it is stored in bulk or may be placed in palletized bins and this does not make ventilation of the onions easily, so improved bins design may be of great help.
In action of their own enzymes; if the raw onions is crushed during packaging, handling, this may inturn allow the penetration of micro – organisms which will now alter the enzymatic action of the raw onions and may lead to spoilage of the onions flesh which is meant for food and if consumed could be hazardous to health.
This study will be of immense benefit to researchers who intend to know more on this study and can also be used by non-researchers to build more on their research work. This study contributes to knowledge and could serve as a guide for other study.
1.8 Scope of Study
The study focuses on the Determination of Onion associated with Micro-Organisms which are Capable of Causing Spoilage in Nigeria.
1.9 Limitations of the Study
During the course of this study, many things militated against its completion, some of which are:
- Time Constraint: The time frame given to accomplish this project was very short due to school academic calendar and it was carried out under pressure which made the researcher not to implement some necessary features.
- Research material: availability of research material is a major setback to the scope of the study.
- Frequent power failure: This made the researcher append more money on fuel to ensure sustainable power.
- Financial Constraint: Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection (internet).
1.10 Definition of Technical Terms
Adverse Effect: An adverse effect is an undesired harmful effect resulting from a medication or other intervention, such as surgery.
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