Abstract
Two locally-produced seasonal vegetables, carrot and patol, were preserved in brine, with and without radiation, with marked changes in their properties as foods and their microbiology. The treated vegetables could be preserved, at optimum salt and irradiation levels, for up to 60 days without becoming unacceptable in terms of appearance, texture, flavour and taste. The optimum salt concentrations for preservation of carrot and patol were 2% (w/v) and 3% (w/v), respectively. The microbial load initially showed an upward trend and then declined after 5 to 10 days of storage. Lactic acid bacteria predominated in treated vegetables.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Djien, K.S. 1982 Indigenous fermented foods InEconomic Microbiology, Vol. 7, ed Rose, A.H. pp. 16–36. New York: Academic Press.
Etchells, J.L. & Jones, I.D. 1943 Commercial brine preservation of vegetables.Fruit Products Journal 22, 242–246.
Hesseltine, C.W. 1981 Future of fermented foods.Process Biochemistry 8 (April/May), 2–8.
Hesseltine, C.W. & Wang, H.L. 1979 Fermented foods.Chemistry and Industry, 393–399.
Holzapfel, W.H. & Niemand, J.G. 1985 The role ofLactobacilli and other bacteria in radurized meat. InFood Irradiation Processing, Proceedings of a Symposium Jointly Organized by IAEA and FAO, p. 239, Vienna: International Atomic Energy Agency.
Niketic, G.K., Bourne, M.C. & Stamer, J.R. 1973 Preservation of carrots by lactic acid fermentation.Journal of Food Science 38, 84–86.
Peryam, D.R. & Pilgrim, F.J. 1957 Hedonic scale method of measuring food preferences.Food Technology 11, 9–14.
Rao, M.V.R. 1961 Some observations on fermented foods. InMeeting Protein Needs of Infants and Children, National Academy of Sciences—National Research Council, Publication843, 291–293.
Stamer, J.R. 1975 Recent developments in the fermentation of sauerkraut. InLactic Acid Bacteria in Beverages and Foods, eds Carr, J.G., Cuttings, C.V. & Whiting, G.S. pp. 267–280. New York: Academic Press.
Steinkraus, K.H. 1983 Lactic acid fermentation in the production of foods from vegetables, cereals and legumes.Antonie van Leewenhoek; Journal of Microbiology and Serology 49, 337–348.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Hasan, A.K.J., Choudhury, N., Begum, A. et al. Preservation of vegetables by microbial activity and radiation. World J Microbiol Biotechnol 9, 73–76 (1993). https://doi.org/10.1007/BF00656521
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/BF00656521