Plant Foods for Human Nutrition

, Volume 50, Issue 4, pp 325–331 | Cite as

Shelf life study of some Nigerian fruit juices inoculated with ascospores ofNeosartorya spp.

  • J. A. N. Obeta
  • J. O. Ugwuanyi


Mango, orange and pineapple juices containing various concentrations of sucrose were dispensed in 100 ml volumes into 100 ml conical flasks with stoppers. Each juice in a flask was inoculated with ascospores of one local isolate of eitherNeosartorya fischeri, N. fischeri var.spinosa orN. quadricincta to a final concentration of 120–140 ascospores/ml of juice, and then pasteurized at 80°C for 30 min. A set of 36 inoculated flasks with 12 controls was stored at 4–5°C and two sets, one protected with 100 mg/l sodium benzoate, were stored at room temperature (25–28°C). A shelf life study was carried out on all the juices for 64 days. Only fruit juices stored at 4–5°C and those containing sodium benzoate stored at room temperature were protected from spoilage by these fungi for 64 days. Addition of sucrose at levels of 9% to mango juice, 30% to pineapple juice and 31.5% to orange juice significantly (p=0.05) protected ascospores from inactivation during cold storage.

Key words

Mango Orange Pineapple juices Neosartorya spp Sodium benzoate Sucrose 


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Copyright information

© Kluwer Academic Publishers 1997

Authors and Affiliations

  • J. A. N. Obeta
    • 1
  • J. O. Ugwuanyi
    • 1
  1. 1.Department of MicrobiologyUniversity of NigeriaNsukkaNigeria

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