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Influence of physicochemical parameters on storage stability: Microbiological quality of fresh unpasteurized fruit juices

机译：理化参数对贮藏稳定性的影响：新鲜未经巴氏杀菌的果汁的微生物质量

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Abstract Fresh juices rich in health and nutritional benefits are valued for their fresh flavor, taste, and aroma. These juices' quality however is affected by factors like temperature, light, and microbiological contamination significantly changing physicochemical parameters and storage stability. Physicochemical and microbiological analyses of passion fruit, pineapple, and mango juices in dark and light bottles at 24???°C and 4???°C were conducted in Kampala, Uganda for 12 days. Physicochemical parameters significantly reduced ( p < .05) storage stability of fresh juices, while no significant changes ( p > .05) were observed for the microbiological analyses. pH values ranged from 3.0 to 4.2 (dark) bottles and 2.9 to 4.0 (light) bottles for juices at 24???°C and 4???°C. ???°Brix values were from 1.0 to 5.5 for dark and clear bottles at 24???°C and 4???°C. TTA (%) values ranged from 1.1 to 7.2 (dark) bottles and 1.1 to 7.4 for (light) bottles at 24???°C and 4???°C. Ascorbic acid content ranged from 3.5 to 61.0 mg/ 100 ml and 5.5 to 56.7 mg/100 ml for juices in dark and clear bottles, respectively. total plate counts ranged from 1.3 ???? 10___ to 3.3 ???? 10 7 CFU/ml (dark bottles at 24???°C) to 3.5 ???? 10???3 to 3.3 ???? 10 8 CFU/ml (dark bottles at 4???°C). For juices in light bottles, total plate counts ranged from 1.8 ???? 10___ to 8.0 ???? 10 7 CFU/ml (24???°C) and 2.7 ???? 10___ to 1.5 ???? 10 8 CFU/ml (4???°C). High microbial loads suggest the use of poor processing techniques and lack of good hygiene which lower quality and reduce storage stability of juices. Storage temperature greatly reduces physicochemical parameters both at ambient and refrigeration temperatures. This implies that temperature control for unpasteurized juices is critical in order to inhibit microorganism metabolic activities which accelerate biodeterioration leading to spoilage and short shelf life. Fresh unpasteurized juices stored at 24???°C and 4???°C may safely be consumed within 1 and 2 days, respectively.
机译：摘要富含健康和营养益处的鲜榨果汁因其新鲜的风味，味道和香气而受到重视。但是，这些果汁的质量受温度，光照和微生物污染等因素的影响，这些因素会显着改变理化参数和储存稳定性。在乌干达坎帕拉进行了暗色和亮色瓶中百香果，菠萝和芒果汁在24°C和4°C下的理化和微生物分析，为期12天。理化参数显着降低了（p <.05）鲜榨果汁的储存稳定性，而微生物分析未观察到显着变化（p> .05）。在24℃和4℃下，果汁的pH值范围从3.0到4.2（深色）瓶和2.9到4.0（淡）瓶。对于深色和透明瓶，在24℃和4℃下的白利糖度值是1.0-5.5。在24℃和4℃下，TTA（％）值范围为1.1至7.2（深色）瓶，而（浅色）瓶为1.1至7.4。黑暗和透明瓶中果汁的抗坏血酸含量分别为3.5至61.0 mg / 100 ml和5.5至56.7 mg / 100 ml。总板数范围为1.3 ???? 10___至3.3 ???? 10 7 CFU / ml（在24°C的深色瓶中）至3.5°C。 10 ??? 3至3.3 ???? 10 8 CFU / ml（在4°C的黑暗瓶中）。对于轻瓶果汁，总板数范围为1.8 ???? 10___至8.0 ???? 10 7 CFU / ml（24°C）和2.7°C 10___至1.5 ???? 10 8 CFU / ml（4℃）。高的微生物负荷表明使用了较差的加工技术和缺乏良好的卫生习惯，这降低了果汁的质量并降低了果汁的储存稳定性。储存温度大大降低了环境温度和冷藏温度下的物理化学参数。这意味着未巴氏杀菌的果汁的温度控制对于抑制微生物代谢活动至关重要，因为微生物代谢活动会加速生物降解，从而导致变质和较短的保质期。存放在24℃和4℃的新鲜未经巴氏杀菌的果汁可以分别在1天和2天内安全食用。

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