In this study, extracts from onion solid wastes were prepared
and added to tomato paste in different concentrations (1000, 2000,5000 ppm). Tomato paste was stored under room temperature for (0.5, 1, 2, 4, 6, 8 and 12 months). Microbial load (total a
erobic bacteria count, total mold, and yeast count) of tomato paste samples was studied after storage.
The results showed that addition of onion wastes' extract at
5000ppm reduced aerobic bacteria load by (1.06 log CFU/gf), and the molds and yeasts by (1.37 log CFU/gf) before storage. After storage for 12 months, the increase in microbial load was the lowest in this sample and it reaches (0.91 log CFU/gf) for the aerobic bacteria, and (0.81 log CFU/gf) for the molds and yeasts.
The possibility of using onion wastes' extract (5000ppm) as
an alternative to sodium benzoate was studied. The results showed the possibility to reduce the percentage of added sodium benzoate from 0.1% to 0.07% while keeping the total bacteria count within the acceptable level after storage for 12 months..
The research was conducted in order to test the effect of each of the
filtrate T. viride and chitosan and sodium benzoate in filamentous
growth pathogenic fungi F. oxysporum and F. solani, and their
impact in protecting the seeds of peppers from t
hese two fungi, and
then assess the effectiveness of peroxidase enzyme in pepper plants
from seeds treated with the above-mentioned compounds.
This research was carried out to test the effect of three basic
preservation methods cooling, canning and freezing on the
nutritional value of mushroom Agaricus bisporus. Mushroom were
picked from a private sector then stored for 20 weeks. Chemica
l
analyses of mushroom were conducted at three phases: at time zero
which means immediately after preservation, after ten weeks and
after 20 weeks. Sodium benzoate 5% and potassium serrate and 5%
were tested as preservatives.
