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Influence of pre‐treatments on microbial load of stored dehydrated onion slices
Author(s) -
Kadam Dattatreya M.,
Nangare Dhananjay Dhondiram,
Oberoi Harinder Singh
Publication year - 2009
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2009.01980.x
Subject(s) - food science , tray , bacteria , yeast , potassium , sodium , colony forming unit , biology , greenhouse , horticulture , chemistry , botany , biochemistry , organic chemistry , genetics
Summary Onions slices were pre‐treated in potassium meta‐bisulphite (KMS) and sodium chloride with different concentration levels to study the microbial load of tray and greenhouse‐dried onion slices up to 6 months of storage. Data were analysed as per procedure of one‐way classified anova using DMRT of AgRes statistical package for bacteria, yeast, fungi and Lactobacilli . Results revealed that in almost all samples, permissible levels of bacteria [18.33 × 10 1 colony‐forming units (CFU) per gram], yeast (ND), fungi (0.5 × 10 1 CFU g −1 ) and Lactobacilli (0.25 × 10 1 CFU g −1 ) were observed after 5 months of storage. All the samples were also found to be free from Escherichia coli and no Mac Conkey growth was noticed. Onion slices pre‐treated in 0.25% and 0.50% KMS and dried in tray and greenhouse, respectively, were found best after 6 months of storage period.