EVALUATION OF MICROBIAL CHARACTERISTICS OF STAMARAN CULTIVAR DATES DURING STORAGE IN 1384

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EDALATIAN M.R.; FAZLARA A.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2008 | Volume:5 | Issue:3 Page(s): 45-52

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Title

EVALUATION OF MICROBIAL CHARACTERISTICS OF STAMARAN CULTIVAR DATES DURING STORAGE IN 1384

Author(s)

EDALATIAN M.R. | FAZLARA A. | Issue Writer Certificate

Keywords

DATE PALMQ2

MICROBIAL CONTAMINATIONQ2

MOLD AND YEASTQ2

STORAGEQ2

Abstract

DATE PALM is one of important and strategic crops in, Iran. MICROBIAL CONTAMINATION is the most important factor in wasting of DATE PALM. In this study, Sayer or Stamaran cultivar that is the most predominant cultivar in Khuzestan province, was studied and its microbial profile and characteristics including: total count (T.C), MOLD AND YEAST, and coli form were determined. During six months STORAGE at 2 different temperatures environment temperature (25oC) and cold STORAGE (4oC). Samples of date fruits were taken randomly after harvesting from ten trees and were then packed in plastic containers and stored as mentioned until the day of experiment for microbial analysis and analyzed in 3 replicates. Date samples homogenized with stomacher and then diluted with serum physiology. Standard plate count agar, sabroud Dextrose Agar and Violet Red Bile Lactose Agar media were used for total count, MOLD AND YEAST and coliform determination, respectively.Results showed that cold STORAGE had inhibitory effect on microbial growth and microbial profile especially MOLD AND YEAST has had increasing trend in environment temperature and decreasing trend in cold STORAGE during 6 month. With respect to MOLD AND YEAST log cfu had increased from 3.63 to 5.32 in room or environmental temperature and had decreased from 5.36 to 3 in cold or refrigerator temperature. No clear trend had been seen in total count and coliforms in both temperatures. Finally according to the results, the best condition for DATE PALM STORAGE is the cold STORAGE or refrigerator temperature (4oC) that this temperature has the inhibitory effect on microbial growth.

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APA: Copy

EDALATIAN, M.R., & FAZLARA, A.. (2008). EVALUATION OF MICROBIAL CHARACTERISTICS OF STAMARAN CULTIVAR DATES DURING STORAGE IN 1384. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 5(3), 45-52. SID. https://sid.ir/paper/72422/en

Vancouver: Copy

EDALATIAN M.R., FAZLARA A.. EVALUATION OF MICROBIAL CHARACTERISTICS OF STAMARAN CULTIVAR DATES DURING STORAGE IN 1384. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2008;5(3):45-52. Available from: https://sid.ir/paper/72422/en

IEEE: Copy

M.R. EDALATIAN, and A. FAZLARA, “EVALUATION OF MICROBIAL CHARACTERISTICS OF STAMARAN CULTIVAR DATES DURING STORAGE IN 1384,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 5, no. 3, pp. 45–52, 2008, [Online]. Available: https://sid.ir/paper/72422/en

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