Effect of sodium chloride concentration on the growth of microorganisms and on copra quality.
1996
Alfeche T.V. | Ebuna R.M.
The in-vitro test, Aspergillus flavus inoculated in potato dextrose agar revealed that the treatment of NaCl solution decrease A. flavus count. Inhibitory effect was very distinct at 10 percent and lesser at 35 percent NaCl, none in the control and 2.5 NaCl. In-vitro test was conducted using copra sample cut 2 x 3 sq cm copra meat tried in laboratory and field condition with the following treatments: T1 control; T2 2.5 percent; T3 5.0 percent, T4 10 percent and T5 20 percent NaCl solution. The results showed that at 10 percent NaCl solution effectively decreased fungal and other microbial growth. A field study was conducted in actual copra sizes to determine the effect of sodium chloride and sea water on the copra quality. Result showed that sea water was not effective treatment to inhibit the growth of microorganisms and at the same time did not improve the quality of copra. The treatments 10 percent and 20 percent NaCl solution proved effective. The following were their effects on copra quality: (a) Fungal and other microbial growth is inhibited; (b) Copra meat was whiter with low color impurities; (c) Weight loss after drying was very minimal compared to the rest of the treatments. Salt added weight on the copra; (d) Oil content sample with 10 percent and 20 percent NaCl solution have higher oil content at 67.810 and 64.703 percent, respectively; (e) Free-fatty acid for samples 10 percent and 20 percent solution were 2.180 percent and 1.560 percent. This is below the 5 percent critical FFA level indicating a very good quality of copra. The findings of the study lead to the following conclusions: (a) Sodium chloride solution at 10 percent and 20 percent can inhibit the growth of microorganisms (b) Pre-treatment of copra with sodium chloride added weight to copra, reduces free-fatty acid content, retain oil content and improve the color of copra meat and oil. Seas water failed to show significant effect on microbial population and at the same time cannot improve the quality of copra.
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