Effects of bacterial biopesticides on some physico-chemical biochemical characteristics mango. Juice

Abstract

The aim this work was to determine some biochemical and organoleptic characteristics of the juices obtained after mango preservation using bacterial biopesticides. For this purpose, a sample of 12 Brooks mangoes collected at the fruit quay of Adjamé (Abidjan, Côte d’Ivoire) was divided into 3 batches of 4 mangoes and used for the preservation test. Two batches of mangoes were preserved respectively with Bacillus subtilis GA1 and Bacillus sp while the other batch served as a control. After 15 days of storage at room temperature, the mangoes were transformed into juice and were subjected to microbiological and physicochemical analyses to demonstrate the effect of the biopesticides. The results of the physicochemical analyses revealed that the juices had a pH between 4.86 and 5.34, a titratable acidity between 0.81 and 1.17% and a brix degree between 9.25 and 11.75. In terms of biochemical parameters, the contents of ash, protein, total sugars and reducing sugars were respectively between 0.24% ± 0.05 and 0.32% ± 0.17; 2.58% ± 0.74 and 3.06% ± 1.44; 56.48% ± 6.62 and 70.6% ± 3.68 and 22.28% ± 3.95 and 29.28% ± 3.8. From the mango juices obtained the presence of Mesophilic Aerobic Germs (MAG), fungi and coliforms was recorded with the highest loads being respectively 2.8.103 CFU/mL, 3.1.102 CFU/mL and 5.1.101 CFU/mL. The use of bacterial biopesticides in mango preservation has little influence on the biochemical and organoleptic characteristics and preserves the sanitary quality of mangoes.