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Quality parameters of refrigerated stored apple fruits based on selected enzymes and microbial load [electronic resource]..

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Baggash, A. A

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Language: English Summary language: Arabic Description: p.745-766Other title:

معايير الجودة المرتبطة ببعض الانزيمات والحمل الميكروبي فى ثمار التفاح المخزن بالتبريد [Added title page title]

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Annals of agricultural science, 2002 v. 47 (2) [electronic resource]..

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In: Annals of Agricultural Science 2002.v.47(2)Summary: Quality parameters with respect to microbial load and activity of selected enzymes were stressed upon apple fruits. These two main approaches were considered through storage at 4 ° and 8°C for 150 days. The responded microflora included aerobic counts, yeasts and molds, psychrotrophic organisms, salmonella, lactic acid bacteria, coliform bacteria and staphylococci, while the tested enzymes were POD, PPO and PME. Experimental results proved that the tested apple samples were free of salmonella, lactic acid bacteria, coliform group and staphylococci; while psychrotrophic organisms recorded a value of 1.3x103 before storage at 4°C and 7.6x105 by the end of storage periods. Similar trend was found for the apple samples stored at 8°C. It is of importance to notify that total count of microflora showed a fluctuated pattern within the aforementioned storage periods.

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Quality parameters with respect to microbial load and activity of selected enzymes were stressed upon apple fruits. These two main approaches were considered through storage at 4 ° and 8°C for 150 days. The responded microflora included aerobic counts, yeasts and molds, psychrotrophic organisms, salmonella, lactic acid bacteria, coliform bacteria and staphylococci, while the tested enzymes were POD, PPO and PME. Experimental results proved that the tested apple samples were free of salmonella, lactic acid bacteria, coliform group and staphylococci; while psychrotrophic organisms recorded a value of 1.3x103 before storage at 4°C and 7.6x105 by the end of storage periods. Similar trend was found for the apple samples stored at 8°C. It is of importance to notify that total count of microflora showed a fluctuated pattern within the aforementioned storage periods.

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