EFFICACY OF HOMEMADE APPLE PRESERVATION METHODS AND THEIR RELATIONSHIP WITH MICROBIAL CONTAMINATION
DOI:
https://doi.org/10.56238/ramv20n15-018Keywords:
Microbial Contamination, Food Preservation, Enzymatic Browning, Ascorbic AcidAbstract
This study analyzed the effectiveness of domestic preservation methods (lemon juice and ascorbic acid) on cut apples, aiming to determine the relationship between enzymatic browning and microbiological contamination. The methodology involved applying the treatments to Gala apples, which were stored under different temperature conditions (freezing, refrigeration, and ambient). Deterioration was assessed using visual oxidation scores and fungal and yeast counts. The results indicated that temperature is the most critical factor. Under refrigeration, lemon juice proved to be the most effective treatment against oxidation and contamination. Interestingly, the sample treated with ascorbic acid, despite exhibiting less browning than the control, was the most contaminated. The research concluded that enzymatic browning and microbiological contamination are independent phenomena, with visual appearance being an unreliable indicator of the fruit's microbiological safety. This finding suggests the need to consider multiple parameters for a complete assessment of food quality.
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