TABLE 5.

Shelf life of fermented African nightshade (ANS) relish products stored at ambient storage (27°C)

Time (months)	0				1				2				3				4				5				6
Relishes	Ss		Sv		Ss		Sv		Ss		Sv		Ss		Sv		Ss		Sv		Ss		Sv		Ss		Sv
Fermentation	SF	CF	SF	CF	SF	CF	SF	CF	SF	CF	SF	CF	SF	CF	SF	CF	SF	CF	SF	CF	SF	CF	SF	CF	SF	CF	SF	CF
pH	3.3	3.2	3.3	3.2	3.3	3.2	3.3	3.2	3.3	3.2	3.3	3.2	3.3	3.2	3.3	3.2	3.3	3.2	3.3	3.2	3.3	3.2	3.3	3.2	3.3	3.2	3.3	3.2
TTA	0.7	0.6	0.6	0.6	0.7	0.6	0.6	0.6	0.7	0.6	0.6	0.6	0.7	0.6	0.6	0.6	0.7	0.6	0.6	0.6	0.7	0.6	0.6	0.6	0.7	0.6	0.6	0.6
Total bacteria	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐
Yeast & mold	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐
Coliform	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐
LAB	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐	‐
Vitamin C	4.6	8.1	3.1	6.1	3	6	2.1	4.2	2	4.2	1.8	3.9	1.5	3.6	1.4	3.5	1.2	3.1	1	3.1	0.7	2.5	0.6	2.1	0.4	1.6	0.4	1.8
% loss vit.C	0	0	0	0	35	26	32	31	57	48	42	36	67	56	55	43	74	62	68	49	85	69	81	66	91	80	87	70
β‐carotene	121	79	148	97	110	71	131	89	101	62	122	78	89	55	115	69	69	41	100	54	60	35	87	41	54	30	80	38
% loss of β‐carotene	0	0	0	0	9	10	11	8	17	22	18	20	26	30	22	29	43	48	32	44	50	56	41	58	55	62	46	61

Whereas: SS, S. scabrum; Sv, S. villosum; SF, spontaneous fermentation; CF, controlled fermentation; Vit. C, Vitamin C; ‐, nil. Vitamin C and β‐carotene were presented in mg/100 gFW (fresh weight).

Abbreviations: TTA, titratable acidity; LAB, lactic acid bacteria.