Microbial Survival and Sensory Properties of Intermediate-Moisture Apple and Cantaloupe Impregnated with Lactobacillus acidophilus during Storage

Abstract

The sensory properties and bacterial viability of intermediate-moisture apple and cantaloupe supplemented with Lactobacillus acidophilus and packed in vacuum packaging were monitored during eight weeks of storage at refrigerated and room temperatures. The intermediate-moisture apple and cantaloupe had higher lightness value and better bacterial survival when the fruit samples were stored at refrigerated temperatures. The numbers of total microorganisms and lactic acid bacteria in the fruit samples reduced significantly to below 1.0 log cfu/g after eight weeks of storage at room temperature. On the other hand, refrigerated storage maintained high numbers of lactic acid bacteria-7.94±0.02 and 9.44±0.38 log cfu/g, in the apple and cantaloupe samples, respectively, at the end of the storage period. A sensory panel preferred the intermediate-moisture fruits stored at chilled temperatures compared to room temperatures.