Abstract
Background: There exist different methods to preserve the nutrition, color and taste of the fruit
pulp for prolonged availability. Bacterial and fungal growth greatly affect the texture and taste
of the pulp, if stored for longer period of time. Evaluation of different chemical preservatives
to check efficacy and effects on microbial culture growth holds prime importance. The efforts
are made in the present investigation to analyze the effect of various concentrations of Sodium
Benzoate and Potassium Metabisulphite as preservative on microbial quality of apricot pulp
during storage.
Methods: The uniformly ripened Halman Apricot pulp was extracted and preserved by
chemical preservatives such as Sodium Benzoate (SB), and Potassium Meta-Bisulphite (PMS)
at different concentrations. The pulp was investigated for Microbiological parameters i.e. total
bacterial count (TBC) and total fungal count (TFC). The inhibitory activity of chemical
preservatives was tested periodically by simulating the industrial storage conditions for apricot
pulp in the lab (30-42ºC in the dark), for a duration of 60 days.
Results: Significant inhibition in total bacterial count (TBC) was observed in chemically
preserved samples. Potassium Metabisulphite was found to be more effective and the highest
inhibitory effects on bacterial growth in apricot samples were observed at a concentration of
250mg/250g and 125mg/250g. These were followed by Sodium Benzoate at concentrations of
250mg/250g and 125mg/250g.
Conclusion: This study confirms that the preservatives significantly reduced bacterial and
fungal growth in apricot pulp during storage and the pulp was safe for two months without
spoilage.
Jabar Zaman Khan Khattak, Adil Hussain, Bilal Ahmad, Muhammad Fazal –Ul-Rehman, Zafar Ullah, Huma Arshad, Azhar Hussain. (2013) Microbiological stability of chemically preserved apricot pulp, Advancements in Life Sciences, Volume 1 , Issue 3.
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