Bacteria is the major and important factor for fruit spoilage. They will survive in suitable temperature with the presence of food and water, which caused changes in the appearance, colour and smell of the fruits. A study was carried out to examine the presence of various bacterial species in three types of spoiled fruit samples comprising of pineapple (Ananas comosus), banana (Musa paradisiaca L.) and papaya (Carica papaya). Four type of bacteria namely A1, A2, B1 and B2 were successfully isolated by serial dilution-agar plating method. Gram strain results demonstrated that B1 and B2 bacteria isolated from banana samples classified as Gram positive with long rod shape and cocci in bunches while bacterial samples A1 and A2 were classified as Gram negative bacteria. Microscopy observation showed that A1 and A2 bacterial colonies are of the short rod shaped bacteria. Biochemical analysis indicated that two isolated bacteria had the highest occurrence in spoiled fruits identified as Escherichia sp (A1) and Klebsiella sp. (A2). On the other hand, B1 and B2 isolates were identified as Bacillus sp and Staphylococcus sp. respectively. Improved technology based on preservation methods are recommended to enhance the quality of fruits.
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