ISHS Acta Horticulturae 231: II International Symposium on Mango
STUDIES ON MICRO-ORGANISMS ASSOCIATED DURING PROCESSING OF MANGO |
| Authors: | S. Ethiraj, E.R. Suresh |
| Abstract:
Nature and distribution of micro-organisms associated during processing of Totapuri mango were studied. Bacteria outnumbered yeasts in both unwashed and washed fruits. Washing the fruits in running water reduced the surface flora considerably. Because of low pH and high sugar content, mango products are highly susceptible to spoilage by yeasts. Therefore, the yeast flora isolated during different stages of processing were identified. Species of Kloeckera and Hyphopichia in unwashed fruit and Kloeckera and Pichia in washed fruits were the predominant yeasts. However, flesh from both unwashed and washed fruits contained species of Kloeckera, Hyphopichia and Candida as the major yeasts. Species of Candida, Kloeckera and Kluyveromyces were the predominant yeasts in the unheated raw mango pulp whereas heated pulp did not show the presence of any yeasts. Effect of sodium benzoate, potassium sorbate and potassium metabisulphite on growth of some predominant yeasts was studied. It was found that sodium benzoate at 500 ppm level inhibited all the yeasts except Saccharomycodes ludwigii, while potassium sorbate and potassium metabisulphite at the same concentration inhibited all the yeasts. Effect of heat on growth of these yeasts indicated that all the yeasts failed to survive the heat treatment at 60°C for 20 minutes except Pichia membranaefaciens. | |
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