Study of the Combinatorial Effect of Two Chemical Preservatives and A Natural Preservative on Microbial Spoilage of Avocado (Persea americana)

Author(s): Namous Fatima* and Sindhu Anoop

Abstract: Persea americana is a seasonal fruit available only for a short period of time with a small shelf life period of three to six days. Its shelf life can be increased upon refrigeration up to few more days. However, the best way to preserve any comestible is by the use of preservatives after slicing it. This method ensures retaining the quality, chemical composition, texture and colour of the fruits. In this research work, Avocado slices were stored at room temperature to study the combinatorial effect of two chemical preservatives (Sodium Benzoate and Potassium Metabisulphite). Additionally, Avocado slices were stored in Aloe vera gel which acted as a natural preservative. The chemical preservatives were used in a fixed ratio with increasing degree of concentration to check which is the most effective in preserving the fruits. The physiochemical properties (pH, Acidity, reducing sugar content, and protein estimation) and Microbial growth (bacterial and fungal) of the pulp were studied for 40 days after the regular interval of 10 days. It was observed that the physiochemical properties of pulp were greatly affected with addition of chemical preservatives.The combination of preservatives at concentration 2000 ppm is very effective in limiting the microbial growth and the overall preservation of the fruits. It was concluded that with respect to preservation of Avocado slices in Aloe vera, the flavor of the fruit was altered but the overall preservation was successful and the combinatorial use of these chemical preservatives in Avocado slices significantly supported in retaining quality of the same for 40 days storage.

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