PHYSICOCHEMICAL AND MICROBIAL ANALYSIS OF MINIMALLY PROCESSED FRUITS AND VEGETABLES
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Minimal processing foods gives additional value to fresh cuts in terms of convenience and time saving, although severalÂ hurdles are encountered due to the difficulty in preserving their freshness for prolonged periods. These products in fact areÂ characterized by their shorter life than their whole counter parts because of microbial spoilage, increased respiration rate, etc.Â Hence, the present study was carried out to know the physico-chemical parameters (PH, moisture, acidity)and microbial analysisÂ (TPC and yeasts and moulds) of minimally processed fruits and vegetables at different storage periods i.e. at 0, 3rd, 5th dayÂ respectively. Consumer Survey was carried out to know the maximum consumption and the most frequently consumed fruits andÂ vegetables in local areas of Hyderabad and it was observed that the consumption of sprouted seeds and individually processedÂ cabbage and cauliflowers was high.Among the physicochemical parameters, the moisture content of minimally processedÂ pineapple and cabbage decreased during different storage periods. pH and acidity decreased during different storage periods.Â The microbial parameters i.e., TPC and yeasts / moulds content increased both for pineapple and cabbage during differentÂ storage periods.