Table 4.
The numbers of aerobic microorganisms in fresh-cut mango slices at 4 °C
| Treatments | Storage (days) | Bacteria (Log10 CFU g−1) | Mold and yeast (Log10 CFU g−1) |
|---|---|---|---|
| Control | 0 | 2.94 ± 0.04a (z) | 2.48 ± 0.06a (z) |
| 7 | 3.40 ± 0.08a (y) | 3.22 ± 0.04a (y) | |
| 14 | 3.85 ± 0.05a (x) | 3.89 ± 0.03a (x) | |
| AA (3%) | 0 | 2.76 ± 0.02b (z) | 2.42 ± 0.04a (z) |
| 7 | 3.34 ± 0.05a (y) | 3.15 ± 0.02a (y) | |
| 14 | 3.72 ± 0.01b (x) | 3.80 ± 0.06b (x) | |
| CC (3%) | 0 | 2.77 ± 0.01b (z) | 2.43 ± 0.03a(z) |
| 7 | 3.28 ± 0.03ab (y) | 3.18 ± 0.04a (y) | |
| 14 | 3.75 ± 0.04b (x) | 3.81 ± 0.02b (x) | |
| AA (1%) + CC (2%) | 0 | 2.64 ± 0.04c (z) | 2.28 ± 0.05b (z) |
| 7 | 3.28 ± 0.06ab (y) | 3.07 ± 0.08b (y) | |
| 14 | 3.65 ± 0.02bc (x) | 3.60 ± 0.01c (x) | |
| AA (1.5%) + CC (1.5%) | 0 | 2.48 ± 0.04d (z) | 2.02 ± 0.05cb (z) |
| 7 | 3.13 ± 0.07c (y) | 2.93 ± 0.05c (y) | |
| 14 | 3.62 ± 0.04c (x) | 3.47 ± 0.03d (x) | |
| AA (2%) + CC (1%) | 0 | 2.33 ± 0.03e (z) | 2.01 ± 0.04c (z) |
| 7 | 2.97 ± 0.05d (y) | 2.80 ± 0.02d (y) | |
| 14 | 3.42 ± 0.02d (x) | 3.40 ± 0.06e (x) | |
| Hot water (65 °C) | 0 | 2.85 ± 0.04b (z) | 2.45 ± 0.04a (z) |
| 7 | 3.40 ± 0.02a (y) | 3.10 ± 0.05b (y) | |
| 14 | 3.75 ± 0.07b (x) | 3.87 ± 0.07a (x) | |
| Ultrasound (15 min) | 0 | 1.25 ± 0.06f (z) | 1.27 ± 0.02d (z) |
| 7 | 2.21 ± 0.08e (y) | 2.20 ± 0.04e (y) | |
| 14 | 2.65 ± 0.03e (x) | 2.72 ± 0.04f (x) |
a−f Treatment means showed the effect of different treatments for the same day are not significantly different (p < 0.05)
x–z Treatment means showed the effect of storage times for the same treatment are not significantly different (p < 0.05)