Effect the Glazing Methods and Heat Treatment of the Microbiological Content for dates-plam Cultivars .
journal of kerbala university,
2016, Volume 12, Issue 1, Pages 1-7
AbstractThis study was conducted to apply glazing on dates fruit. It was conducted through heat treatment and dipping in glazing solution . The dates were stored for 6 month in refrigeration. Three cultivars of dates (Azraq azraq, Ibraheemi and Zahdi ) were obtained From the Iraq Company for dates marketing this company was granted ISO Certificate ,and this work was conducted in their establishment. Dates were fumigated with 1% methyl bromide as insecticide, then sorted, cleaned, washed, and drained . The dates exposed to heat (120,125,130C°) for 10 min . then dipped either in : 5% glycerol or 20% Dibis, or 5% glycerol +20% Dibis, or 5% glycerol +20% Glucose syrup . The dates were packed in polyethylene packages of 200g each and stored at 5 C°. Microbiological determination were also conducted on control and the treated samples . As for microbiological investigation the heat treatment and glazing had a pronounced effect on number of bacteria , yeast& mold in comparison with the control. The number of bacteria after treatment ranged 30.33-35.33×101 CFU/g fruit. As for yeast & mold the number ranged between 9.0-15.33×102 CFU/g with the lowest for 120 and 130 C° with glazing with glycerol + Glucose syrup for Azraq
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