Zia A. Chatha, Muhammad Usman, Fatima Faiyaz, Ali Raza


The mango (Mangifera indica L.) is an important staple food and an important source of carbohydrates, amino acids, vitamins, fatty acids, minerals, protein and organic acids. They however have shorter shelf life due to their high susceptibility to microbial contaminants. Several procedures are using to check microorganisms and enhance shelf life of fruits. This study focused on total viable count and isolation and identification of Salmonella spp., Staphylococcus aureus, Escherichia coli on the surface of mangoes. And effects of non-thermal treatments on microbial life and storage of mangoes. The samples were subjected to various irradiation doses (0.5, 1.0 and 1.5 KGy) and hot water 55ºC and stored for 60 days. Total viable count was estimated at 7 days interval throughout the storage duration. No Salmonella spp., Staphylococcus aureus, Escherichia coli were detected. Mangoes irradiated at the dose of 1.5 KGy have least bacterial viable count (2.9log cfu/g). So, irradiation is more effective in improving microbiological quality and extending shelf life of mangoes.


Gamma Irradiations, Hot Water, Mango Fruit, Microbial load, UV-C.

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Pakistan Journal of Phytopathological
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