Abstract
Two different coatings were developed from the mucilage of Cactus and their effects were
investigated on the microbial qualities of mango fruits. The two experimental coatings were: Pure
mucilage extracts (ME) and Mucilage extract mixed with 5ml glycerol (MEG) which served as
plasticizer. Samples of the mangoes were immersed into these coatings and they were stored for
seven weeks at an average temperature of 27±2°C and relative humidity55-60% under Evaporative
Coolant System(ECS) . The Cactus mucilage treatment of mangoes significantly attenuated the
microbial growth on fruits compared to control. Concentration of yeast and mold was found to be
decreased from 10.23log CFU g-1 to 0.34 log CFU g-1 (MEG) and 2.11log CFU g-1 (ME),also the
concentration of aerobic Psychrotrophic bacteria was decreased from 23.56log CFU g-1 in control to
1.23 log CFU g-1 (MEG) and 5.30 log CFU g-1 (ME) mucilage treated fruits while the concentration
of aerobic mesophilic bacteria was decreased from 20.84log CFU g-1 in control to 1.07 log CFU g-1
(MEG) and 3.12 log CFU g-1 (ME) mucilage treated fruits. The overall result showed that Cactus
mucilage coating hindered the growth of microorganisms significantly (P<0.05) and extended the
shelf-life of mango fruits when compared to untreated in the order, MEG>ME>Control.
Adetunji Charles Oluwaseun, Williams Jospeh, Olayemi Folorunsho, Omojowo Funsho Samuel. (2014) MICROBIOLOGICAL EVALUATION OF AN EDIBLE ANTIMICROBIAL COATINGS ON MANGOES FRUIT STORED UNDER EV APORATIVE COOLANT SYSTEM (ECS), Asian Journal of Agriculture and Biology, Volume 2, Issue 1.
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