Shelf life study of some Nigerian fruit juices inoculated with ascospores ofNeosartorya spp. |
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Authors: | J A N Obeta J O Ugwuanyi |
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Institution: | (1) Department of Microbiology, University of Nigeria, Nsukka, Nigeria |
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Abstract: | Mango, orange and pineapple juices containing various concentrations of sucrose were dispensed in 100 ml volumes into 100
ml conical flasks with stoppers. Each juice in a flask was inoculated with ascospores of one local isolate of eitherNeosartorya fischeri, N. fischeri var.spinosa orN. quadricincta to a final concentration of 120–140 ascospores/ml of juice, and then pasteurized at 80°C for 30 min. A set of 36 inoculated
flasks with 12 controls was stored at 4–5°C and two sets, one protected with 100 mg/l sodium benzoate, were stored at room
temperature (25–28°C). A shelf life study was carried out on all the juices for 64 days. Only fruit juices stored at 4–5°C
and those containing sodium benzoate stored at room temperature were protected from spoilage by these fungi for 64 days. Addition
of sucrose at levels of 9% to mango juice, 30% to pineapple juice and 31.5% to orange juice significantly (p=0.05) protected ascospores from inactivation during cold storage. |
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Keywords: | Mango Orange Pineapple juices Neosartorya spp Sodium benzoate Sucrose |
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