Effect of various organic acids on the inhibition of Fresh cut vegetable spoilage bacteria by Agar well diffusion method
*1D. Kanchana, 2G. Usharani and 3P. Venkatesan
1 & 2Associate Professor, 3Ph. D Scholar, Department of Agricultural Microbiology, Faculty of Agriculture, Annamalai University Chidambaram – 608 002 (India) *1Corresponding Email : drkanchana10@gmail.com
ABSTRACT
The fresh cut vegetables are easily spoiled by various pathogenic bacteria and make it unfit for long storage. Fresh cut produce is an important component of a healthy diet because it is a source of vitamins, minerals, fibre and antioxidants. The vegetables are the major dietary sources of nutrients of greater importance from the human nutritional point of view. It is also estimated that about 20 % vegetables produced is lost each year due to spoilage. Vegetables have been identified as significant sources of pathogens and chemical contaminants. The use of chemical preservatives and organic acids currently employed to control the fresh cut vegetables spoilage causing microorganisms including sulphites, sulphur dioxide, sodium chloride, phosphates, hydrogen peroxide, nitrates, nitrites, sodium diacetate, citric acid, acetic acid, lactic acid, benzoic acid, fumaric acid. The present study was undertaken to know about the effects of different concentrations of organic acids on the growth of the fresh cut vegetable spoilage bacterial strains were studied using Malic acid, Lactic acid and Citric acid. The increase in the concentration of organic acids shows increased inhibitory effect.