Mycoflora involved during pickle formation in mango (Mangifera indica L.).
Aneja K. R., Pundir R. K.
Author Affiliation: Department of Microbiology, Kurukshetra University, Kurushetra 136 119, Haryana, India.
Journal of Mycopathological Research 47 : 193-197
Abstract : In the present study, three kinds of pickle (oily, non-oily and salted) were made from green mango to observe changes in fungal population, pH and total acidity. The fungi were isolated from the unwashed and washed mangoes and the three types of mango pickle at different stages of fermentation by serial dilution-agar plate method on the malt extract agar medium. Aspergillus, Penicillium, Curvularia (Deuteromycetes), Mucor, Rhizopus (Zygomycetes), Saccharomyces sp. and Hanseniaspora sp. (yeasts) (Blastomycetes) were identified. Fungal population of unwashed mangoes was found higher as compared to washed mango fruits. There was 60% (qualitative) and 40.3% (quantitative) reduction of fungal population after washing. Maximum fungal population was recorded in non-oily pickle followed by oily pickle and minimum in salted pickle. The total acidity expressed as % lactic acid produced during formation of three kinds of pickle varied between 0.14% and 2.7% and pH varied between 2 and 4. The oily and salted pickles were the best method to preserve the mango slices.