EFFECT OF CHEMICAL AND ITS COMBINATION WITH NATURAL ADDITIVES ON THE SHELF-LIFE AND MICROBIOLOGICAL STATUS OF THE MANGO SQUASH

Article Id: ARCC5409
Citation :- EFFECT OF CHEMICAL AND ITS COMBINATION WITH NATURAL ADDITIVES ON THE SHELF-LIFE AND MICROBIOLOGICAL STATUS OF THE MANGO SQUASH.Asian Journal Of Dairy and Food Research.2004.(23)
Narayanan K.R.
Address : Department of Zoology, Sri Paramakalayani College, Alwarkurichi -627 412 [Tamil Nadu), India.

Abstract

Shelf-life, acidity and microbiological status of the mango Squash preserved by potassium metabisulphite (0.062% KMS) combined individually with 3% Ocimum sanctum and 5% Aegle marmelosa were found to be better than the Squash preserved with chemical alone (0.062% KMS). Squash preserved by 0.047% KMS combined individually with 5% O. sanctum and 10% A. marmelosa the former had a shelf-life of 4 months. The rate of lowering of acidity is found to be slow (P<0.05) in Squash with chemical in combination with natural additives than the chemical alone. Further, the fungal count is found to be low in chemical in combination with natural additives than the chemical alone.

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