Odeke, Joseph2026-09-092026-09-092026-09-09https://bdears.busitema.ac.ug/handle/123456789/9410This study presents a comparative microbiological analysis of postharvest internal pulp spoilage between Hass and Fuerte avocado cultivars sold at Nagongera Town Council, Tororo District, Uganda. While avocados are vital to both the local and national economy, approximately 25% of harvest is lost with significant losses driven by microbial decay yet there is limited empirical data regarding the microbial load and susceptibility difference between the Hass and Fuerte cultivars in tropical local markets. This research investigated the prevalence of three common bacterial microflora- Escherichia coli, Salmonella spp and Staphylococcus spp and compared microbial loads between two varieties over a fixed 7-day room-temperature storage period to determine cultivar postharvest resistance. Six fresh, ripe and healthy avocados (three from each cultivar) were collected. Following homogenization and serial dilution, bacteria were isolated using the pour plate technique on Nutrient agar and identified via Gram staining and biochemical testing including indole, catalase, citrate and urease tests. The findings revealed that all three target bacterial species (Escherichia coli, Salmonella spp and Staphylococcus spp) were present in all six examined samples demonstrating widespread bacterial contamination likely originating from local market environments or handling practices. Total bacterial counts across samples ranged from 3.8X105 CFU/g to 6.8X105 CFU/g. Fuerte cultivar exhibited a significantly higher mean microbial load of 6.3X105 CFU/g compared to 4.4X105 CFU/g in Hass cultivar establishing that Hass cultivar possesses greater postharvest resilience to microbial decay than Fuerte cultivar within tropical local markets, a trait strongly attributed to its thick, leathery exocarp mechanical barrier. These empirical insights offer evidence-based guidance for farmers and retailers to prioritize more resilient cultivars and adopt rigorous sanitation and postharvest preservation practices to reduce financial losses.