Strategies to Combat Microbial Food Spoilage Activities in Peach Pulp

摘要

Peach is a perishable fruit with shelf life of few days at natural environment that can be extended for weeks under refrigerated conditions. The chemical preservation of peach pulp is the best method for extending its shelf life and retaining its quality. In this research work Peach pulp was stored at 40°C to check the combinatorial effect of chemical preservatives (Sodium Benzoate and Potassium Metabisulphite). Freshly matured Peach fruit was taken for this research. The pulp was extracted and preservatives were added. The concentration of SB and PMS of 1 mg/g were used. The physicochemical properties (TSS, pH, Acidity and moisture) and Microbial growth of the pulp were studied for 60 days after the regular interval of 10 days. The combination of preservatives at concentration 1000 ppm is very effective in limiting the microbial growth. The physicochemical properties of pulp were greatly affected with addition of chemical preservatives. Increase in pH was observed with respect to decrease in acidity after 60 days. It was concluded that combinatorial use of these preservatives in Peach pulp significantly supported in retaining quality of Peach pulp for 60 days storage.