Aims: To assess the behaviour of Aspergillus section Nigri IOC 4573 in mango nectar as affected by temperature and pH. Methods and Results: A central composite design (2 2 + 2*2 + 3) was used to estimate the influence of temperature (17AE2-22AE8°C) and pH (3AE28-4AE7) on A. section Nigri growth (k, lag time; l, growth rate). Secondary models (polynomial and Arrhenius-Davey) describing the effects of temperature and pH on k and l were constructed. A decrease in temperature from 22AE8°C to 17AE2°C resulted in an a 16-fold increase in k. The increase in temperature from 20°C to 22AE8°C at pH = 4AE0 led to a fourfold increase in l. The polynomial model was the best in fitting the data and the pH (linear), temperature (linear and quadratic terms) significantly influenced k. For l, there was a significant influence by the pH (linear), temperature and pH (quadratic terms). Conclusions: The storage of mango nectar at <15°C and reduced pH could completely inhibit the growth of A. section Nigri. Significance and Impact of the Study: This is the first study to show how storage temperature and seasonal variability (pH) between harvests may affect mould growth in mango nectar.
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