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EFFECTS OF REFRIGERATED STORAGE CONDITIONS ON MICROBIAL ACTIVITY OF SELECTED PERISHABLES.

Author(s) : PAI T. K., SASTRY S. K.

Type of article: Article, IJR article

Summary

THE EFFECTS OF STORAGE TEMPERATURE AND HIGH RELATIVE HUMIDITY ON THE MICROBIAL ACTIVITY OF MATURE GREEN TOMATO, MUSH-ROOM AND APPLE (< RED DELICIOUS >) WERE INVESTIGATED AT 278, 283 AND 288 K (5, 10 AND 15 DEG C), AND RH: 91, 94, 97 AND 100%. RELATIVE HUMIDITY EFFECTS WERE NOT FOUND TO BE STATISTICALLY SIGNIFICANT FOR THE RANGES OF VARIABLES INVESTIGATED. THE MICROBIAL COUNTS FOR TOMATOES WERE NOT VERY HIGH DURING STORAGE. IN MUSHROOMS, THE BACTERIAL POPULATION WAS MUCH HIGHER THAN THE YEAST AND MOULD POPULATION. THESE DATA ALSO SHOWED SOME EVIDENCE OF A COMPETITIVE RELATIONSHIP BETWEEN BACTERIAL AND YEAST AND MOULD POPULATIONS AT 278 K. THE FINAL MICROBIAL COUNT FOR APPLES AT EACH TEMPERATURE WAS LESS THAN 300 CFU PER CM2.

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Pages: 350-353

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Details

  • Original title: EFFECTS OF REFRIGERATED STORAGE CONDITIONS ON MICROBIAL ACTIVITY OF SELECTED PERISHABLES.
  • Record ID : 1990-1903
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 12 - n. 6
  • Publication date: 1989

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