ARPN Journal of Agricultural and Biological Science ANTIBACTERIAL ACTIVITY OF FRUITS AGAINST Escherichia coli

Abstract

ABSTRACT Numerous fruits are unquestionably utilized to prevent food borne illness diseases. Fruits were analyzed for their antibacterial activity. The antibacterial activity was determined by disc diffusion method. Nearly eight fruits with their various concentrations (25%, 50%, 75%, 100%,) were prepared in order to check their antibacterial activity opposing E. coli. Mango (Mangifera indica L), Apricot (Prunus armeniaca), Grapes (Vitisvinifera), Apple (Malus domestica), Peach (Prunus Persica), Lemon (Citrus limonum), Melon (Cucumismelo) and watermelon (Cirtrullus lanatus) were the selected fruits. The highest inhibition zone was observed in the juice extract of Apricot with concentration of 100%. The mean value of inhibition zone was (8.2± 1.1121). The minimum inhibition was surely noticed in the juice extract of mango with also concentration of 100%. The mean value of inhibition zone was (5± 0.9574). Other fruits showed different inhibition zones along with different concentrations and observed that the effect of fruits against E. coli was concentration dependent. Response against in increase and decrease in concentration was varied among all the fruits