Abstract
The aim of this study was to determine the growth potential (δ) of Salmonella enterica in various parts (peel, stalk, pulp, and tip) of avocado and sugar apple at different maturation stages (green, mature, and ripe) over time. In addition, physicochemical parameters of the fruits were monitored using standard methods. There were statistically significant differences in the growth potential of S. enterica in the peel, stalk, pulp, and tip of avocado and sugar apple at different maturation stages (green, mature, and ripe) over time. Amongst the four parts of the fruits, the highest growth potential (δ up to 4.4 ± 0.01 in ripe custard apple) was obtained in the pulps. Nonetheless, the growth potential varied with the maturation stage and fruit type. For instance, while the pulp of mature sugar apple supported growth on the 4th day (δ = 0.5 ± 0.01) only, the pulp of ripe sugar apple supported the growth of S. enterica throughout post-inoculation storage with δ = 2.4 ± 0.05, 2.7 ± 0.06, 4.2 ± 0.05 and 4.4 ± 0.01 on the 2nd, 4th, 6th and 8th day post inoculation storage, respectively.
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