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Factors affecting the fungal contamination of some fruit juices packaged in TETRA pak
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Abstract: Local market are full of various kinds of fruit juice products packaged in different packaging materials, As a result of the evolution of some added agents and different methods of pasteurization processes to fit these packages as most of these containers filled cold. Some fungi have been found in fruit juices. Microscopically examination of fungal isolates obtained from fruit juices samples indicated the presence of the following species. Byssochlamys nivea, Byssochlamys fulva, Neosartorya fisherii, Pencillium italicum, Aspergillus flevus, Talaromyces macrosporuos and Aspergillus niger. The effect of sucrose, sodium benzoate and storage conditions on the shelf life of juices packaged in Tetra pack containers was studied. Mango, orange, pineapple, grape, strawberry and apple-juices containing various concentrations of sucrose were put in 100 ml of each type of those juces in the conical flask 100 ml capacity with stopper. Each juice was inoculated with ascospores of one local isolate to a final concentration of 120-140 ascospores / ml of juice and then pasteurized at 80°C for 30 min. A set of 72 inoculated flasks
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| Publication year |
2011
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| Publication Type |
Journal
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