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  In this study, the effect of different concentrations of potassium sorbate and sodium benzoate (300 , 400, 500 ppm) on microbial characteristics (total count, mold and yeast) of dried sour cherry with moisture of 25 % was evaluated during 6 months storage at temperatures of 8, 22, 37 °C. Microbial characteristic of samples were evaluated in the 1th, 3th, 6th months. The results showed that the dried sour cherry which treated with potassium sorbate and sodium benzoate during the six months of storage in vacuum packages had no microbial spoilage. The results showed that by using sodium benzoate and potassium sorbate at optimum condition, the amount of mold and yeast  decreased from 11.67×10 cfu/gr (in control dried sour cherry) to 3.67×10cfu/gr and 3.33×10 cfu/gr respectively. Also, by using sodium benzoate and potassium sorbate at optimum condition, the amount of total count decreased from 2.13×10³ cfu/gr in control sample to 0.50×10³ cfu/gr and 1.23×10³ cfu/gr respectively. The amount of mold and yeast and total count were decreased by increasing concentrations of potassium sorbate and sodium benzoate. By increasing temperature (from 8 to 37°C ) and time(1 to 6th month) due to the decomposition of potassium sorbate and sodium benzoate, antimicrobial effects of these compounds significantly decreased (p<0.05).

Keywords: Potassium sorbate, Sodium benzoate, Dried sour cherry, Vacuum packaging

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