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

<table class="fixed-width table-group" id="tab2"><tr><td><table class="table"><colgroup><col style="width:5.72em"/><col style="width:33.31em"/></colgroup><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr class="thead"><td class="align_left"><b>Sample ID</b></td><td class="align_center"><b>Treatments</b></td></tr><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr><td class="align_left">A</td><td class="align_center">Puree without preservatives</td></tr><tr><td class="align_left">B</td><td class="align_center">Puree with 0.05 % sodium benzoate + 0.05 % potassium sorbate + 1 % citric acid</td></tr><tr><td class="align_left">C</td><td class="align_center">Puree with 0.1 % sodium benzoate + 0.1 % potassium sorbate + 1 % citric acid</td></tr><tr><td class="align_left">D</td><td class="align_center">Puree with 0.2 % sodium benzoate + 0.2 % potassium sorbate + 1 % citric acid</td></tr><tr><td class="align_left">E</td><td class="align_center">Puree with 1 % citric acid</td></tr><tr class="table-tr"><td colspan="2"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Treatments of OFSP puree with combination of selected chemical preservatives.</div>

International Journal of Food Science

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Table 2

Table 2: Effects of Acidification and Preservatives on Microbial Growth during Storage of Orange Fleshed Sweet Potato Puree 