Effects of Different Concentration of Potassium Sorbate and Sodium Benzoate and Storage temperature on Microbial Characteristics of Dried Sour cherry During Storage

Sharefi Abadi, Elnaz; Shah Hosseini, Mohammad Hassan; Salehi Far, Mania

Effects of Different Concentration of Potassium Sorbate and Sodium Benzoate and Storage temperature on Microbial Characteristics of Dried Sour cherry During Storage

Authors

Elnaz Sharefi Abadi

Mohammad Hassan Shah Hosseini

Mania Salehi Far

Abstract

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 0.50×10³cfu/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