Effects of Acidification and Preservatives on Microbial Growth during Storage of Orange Fleshed Sweet Potato Puree

Figure 2

Changes in pH in OFSP puree during storage at ambient (15-25°C) and refrigeration temperature (4°C). A: puree without preservatives, B: puree with 0.05 % potassium sorbate+0.05 % sodium benzoate+1% citric acid, C: puree with 0.1 % potassium sorbate+0.1 % sodium benzoate+1% citric acid, D: puree with 0.2 % potassium sorbate+0.2 % sodium benzoate+1% citric acid, and E: puree with 1 % citric acid.