Effect of different sanitizers on the microbial load and selected quality parameters of “chile de árbol” pepper (Capsicum frutescens L.) fruit

2016 ◽  
Vol 119 ◽  
pp. 94-100 ◽  
Author(s):  
E. Mani-López ◽  
E. Palou ◽  
A. López-Malo
Keyword(s):  
Quality Parameters ◽  
Microbial Load ◽  
Capsicum Frutescens

Impact of remote plasma treatment on natural microbial load and quality parameters of selected herbs and spices

2015 ◽  
Vol 167 ◽  
pp. 12-17 ◽  
Author(s):  
Christian Hertwig ◽  
Kai Reineke ◽  
Jörg Ehlbeck ◽  
Belgin Erdoğdu ◽  
Cornelia Rauh ◽  
...  
Keyword(s):  
Plasma Treatment ◽  
Quality Parameters ◽  
Microbial Load ◽  
Remote Plasma ◽  
Herbs And Spices

scholarly journals Diversity of Fruit Quality Characteristics in Capsicum frutescens

HortScience ◽  
2007 ◽  
Vol 42 (1) ◽  
pp. 16-19 ◽  
Author(s):  
Robert L. Jarret ◽  
Elizabeth Baldwin ◽  
Brian Perkins ◽  
Rod Bushway ◽  
Kelly Guthrie
Keyword(s):  
Fruit Quality ◽  
Malic Acid ◽  
Agricultural Research ◽  
Fruit Size ◽  
Germplasm Collection ◽  
Quality Parameters ◽  
Fruit Weight ◽  
Capsicum Frutescens ◽  
Fresh Weight ◽  
Total Acid

Fruit of 40 genotypes of Capsicum frutescens L. from the US Department of Agriculture/Agricultural Research Service Capsicum germplasm collection were analyzed for a variety of fruit quality parameters, including fruit size, weight, and concentrations of capsaicinoids, sucrose, glucose, fructose, malic acid, and total acid equivalents. Fruit weight ranged from 0.23 g fresh weight to 4.04 g fresh weight (average 1.05g). Fruit length/width ranged from 1 to 8.0 (average, 3.61). Capsaicin concentrations ranged from 34 to 350 mg·100 g−1 fresh weight (average, 135 mg·100 g−1 fresh weight). Sucrose concentrations ranged from 0.28 to 1.0 g·100 g−1 (average, 0.6 g·100 g−1 fresh weight). Total sugar extracts ranged from 0.73% to 2.6% (average, 1.55%). Malic acid concentrations and total acid equivalents ranged from 0.62 to 2.29 g·100 g−1 fresh weight (average, 2.07 g·100 g−1 fresh weight) and 0.97 to 3.31 g·100 g−1 (average, 1.87 g·100 g−1) respectively. These data demonstrate an approximate 4 to 14-fold range in values for the characteristics examined, suggesting the presence of sufficient variability for these traits within this species to support the development of germplasm enhanced for specific or multiple fruit quality attributes.

Monitoring of essential oils during storage by selected quality parameters

Planta Medica ◽  
2010 ◽  
Vol 76 (12) ◽  
Author(s):  
C Turek ◽  
S Ritter ◽  
F Stintzing
Keyword(s):  
Essential Oils ◽  
Quality Parameters

Evaluation of Microbial Load from Canned Soya Milk Drinks in Malaysia

2016 ◽  
Vol 2 (1) ◽  
pp. 22-25
Author(s):  
Nur Amalina binti Mustafa ◽  
Muhammad Ashraf bin Redzuan ◽  
Muhamad Hazim bin Zuraimi ◽  
Muhamad Shuhaimi bin Shuib ◽  
Shahnaz Majeed ◽  
...  
Keyword(s):  
Culture Media ◽  
Storage Condition ◽  
Storage Conditions ◽  
Nutrient Agar ◽  
Microbial Load ◽  
Blood Agar ◽  
Human Consumption ◽  
Processing Unit ◽  
Soya Milk ◽  
Two Samples

Objective: Owing to the habit of consuming ready food among the citizens of Malaysia a study was conducted to evaluate 20 samples of canned soya milk for the presence of possible microbial content. The samples were collected randomly from shopping malls, restaurants and kiosk in Ipoh Malaysia. Methods: All samples collected across Ipoh, were subjected to test for presence bacteria in nutrient agar, blood agar and macConkey media. The possible microbial load was swapped from surface and soya milk content with a sterile cotton and streaked on nutrient agar, blood agar and macConkey culture media. The streaked petri plates were incubated for 48 hours at 37oC. Results: The study revealed negative microbial growth in all except two samples from the surface and soya milk content collected from a restaurant in nutrient agar and blood agar medium. The presence of microbes was conformed as gram positive staphylococcus sp. through gram staining. The positive growth may be imputed to poor storage condition at the restaurant. Conclusion: It can be computed from the study that the majority of the samples were free from bacterial growth, suggesting strong in house quality control mechanism at the processing unit and exquisite storage conditions in malls and kiosk suggesting that soya milk available in malls and kiosk are fit for human consumption.

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