TABLE 6.

Shelf life of fermented African nightshade (ANS) relish products stored under refrigeration temperature (4°C)

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	4.3	7.8	3.0	5.8	4.0	7.5	2.8	5.5	3.7	7.2	2.3	5.2	3.5	7.0	2.1	4.9	3.2	6.7	1.8	4.5	3.0	6.3	1.3	4.1
% loss vit. C	0	0	0	0	7	4	3	5	13	7	10	10	20	11	26	15	24	14	32	20	30	17	42	26	35	22	58	33
β‐carotene	121	79	148	97	118	74	140	92	113	70	136	88	110	68	128	84	106	63	121	80	101	60	116	76	97	56	112	71
% loss of β‐carotene	0	0	0	0	2	6	5	5	7	11	8	9	9	14	14	13	12	20	18	18	17	24	22	22	20	29	24	27

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 g.

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