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American Journal of Food Technology

Year: 2016 | Volume: 11 | Issue: 5 | Page No.: 221-227
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Authors

Abdullah- Al-Mahin

Abdullah- Al-Mahin

Mohammad Mahboob Alam Khokon

Md. Zahid Hasan

Zahed Uddin Mahmood Khan

Siraje Arif Mahmud

Harun- Or-Rashid

Keywords

Background and Objective: Hog-plum is a very popular seasonal fruit in Bangladesh. In this study, an attempt was to establish a suitable radiation preservation technique in combination of chemicals of peeled hog-plum sold by road-side vendors. Methodology: The popular fruit was found to have a high number of total viable bacterial count, total Aeromonas count, total staphylococcal count, total coliform count and total fungal count. Among four treatments used in this study, combination of radiation, 2% NaCl and 0.05% sorbic acid was found to be the most effective approach for long term preservation according to microbiological and sensory evaluation. Results: The present study shows that combination of gamma radiation can be adopted for long term preservation of a very popular seasonal fruit of Bangladesh, which is generally sold in very unhygienic way. Conclusion: The preservation approach can be implemented to lower microbial load as well as extend the shelf-life of the fruit and make it available throughout the year. The application of the technique can be extended to other seasonal fruits as well.
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How to cite this article

Abdullah- Al-Mahin, Mohammad Mahboob Alam Khokon, Md. Zahid Hasan, Zahed Uddin Mahmood Khan, Siraje Arif Mahmud and Harun- Or-Rashid, 2016. Radiation Preservation of Hog-plum (Spondias pinnata) in Combination with Chemicals. American Journal of Food Technology, 11: 221-227.

DOI: 10.3923/ajft.2016.221.227

URL: https://scialert.net/abstract/?doi=ajft.2016.221.227

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