ISSN: 0973-7510

E-ISSN: 2581-690X

Research Article | Open Access
M. Raveendra Reddy1 , R. Aruna2, V. Sri Latha3 and B. Prabhakar4
1Postharvest Engineering & Technology Centre, Regional Agricultural Research Station, Tirupati, Andhra Pradesh, India.
2Department of Food Safety & Quality Assurance, College of Food Science & Technology, ANGRAU, Pulivendula, Andhra Pradesh, India.
3Department of Horticulture, S.V. Agricultural College, Tirupati, Andhra Pradesh, India.
4Postharvest Engineering & Technology Centre, Regional Agricultural Research Station, (Acharya N.G. Ranga Agricultural University), Tirupati, Andhra Pradesh, India.
Article Number: 7824 | © The Author(s). 2022
J Pure Appl Microbiol. 2022;16(4):2439-2450. https://doi.org/10.22207/JPAM.16.4.04
Received: 07 May 2022 | Accepted: 20 July 2022 | Published online: 04 October 2022
Issue online: December 2022
Abstract

The spoilage of muskmelons was rapid due to early maturity of the fruits after immediate harvest before consumption. To minimise the postharvest losses, especially in horticultural crops, food processing and value addition to the produce plays lot of role and the losses can be minimised. Keeping in view, the experiment was planned to prepare muskmelon fruit juice fortified with four different species of lactic acid bacteria viz., Lactiplantibacillus plantarum subsp. plantarum MTCC 9511, Lactobacillus acidophilus MTCC 10307, Lactobacillus delbrueckii subsp. lactis and Lactobacillus casei MTCC 1423. The survivability of lactobacilli and physicochemical parameters were studied during fermentation of the fruit juice. Drop in pH levels from initial pH was recorded in all muskmelon fruit juice samples incubated at two different temperatures (30°C and 37°C) more than 72 hours. But titratable acidity was increased in all muskmelon fruit juice samples incubated at two different temperatures (30°C and 37°C). The fruit juice containing Lactiplantibacillus plantarum subsp. plantarum MTCC 9511 (T4) recorded lower pH levels and maximum titratable acidity, total phenolic content and more viable cells compared to other species of lactobacilli. Sensory evaluation was conducted randomly for all the samples and no significant difference was observed.

Keywords

Muskmelon Fruit Juice, Lactic Acid Bacteria, pH, Titratable Acidity, Carbohydrates, Total Phenol Concentration, Viable Cell Counts, Sensory Evaluation

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