Translate 
Chat Pdf 
Abstract
The sensory properties and bacterial viability of intermediate-moisture apple and cantaloupe supplemented with Lactobacillus acidophilus and packed in vacuum packaging were monitored during eight weeks of storage at refriger- ated and room temperatures. The intermediate-moisture apple and cantaloupe had higher lightness value and better bacterial survival when the fruit samples were stored at refrigerated temperatures. The numbers of total microorganisms and lactic acid bacteria in the fruit samples reduced significantly to below 1.0 log cfu/g after eight weeks of storage at room temperature. On the other hand, refrigerated storage maintained high numbers of lactic acid bacteria - 7.94±0.02 and 9.44±0.38 log cfu/g, in the apple and cantaloupe samples, respectively, at the end of the storage period. A sensory panel preferred the intermediate-moisture fruits stored at chilled temperatures compared to room temperatures.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
