Journal of Food Processing and Preservation

Research Article

Investigating the Optimal Treatment to Improve Cashew Apple Juice Quality and Shelf Life

Table 3

Effect of ambient and refrigeration storage on total bacteria count, moulds, and E. coli (colony forming unit/mL) in cashew apple juice.


Juice formulation	Days of storage
Total bacteria	0		15		30		45		60		75		90
Total bacteria	RT	AT	RT	AT	RT	AT	RT	AT	RT	AT	RT	AT	RT	AT

UPJP	—	—	—	—	—	—	—	—	—	—	—	—	—	—
UPJwP	—	—	—	10⁶	—	10⁶	—	10⁶	—	10⁷	10⁷	10⁷	10⁶	10⁸
CPJP	—	—	—	—	—	—	—	—	—	—	—	—	—	—
CPwP	—	—	—	10⁵	—	10⁶	—	10⁸	—	10⁷	10⁸	10⁸	10⁸	10⁸

Moulds
UPJP	—	—	—	—	—	—	—	—	—	—	—	—	—	—
UPJwP	—	—	—	10⁴	—	10⁶	—	10⁵	—	10⁵	10⁵	10⁶	10⁶	10⁶
CPJP	—	—	—	—	—	—	—	—	—	—	—	—	—	—
CPwP	—	—	—	10⁵	—	10⁶	—	10⁶	—	10⁶	10⁶	10⁶	10⁷	10⁷

E. coli
UPJP	—	—	—	—	—	—	—	—	—	—	—	—	—	—
UPJwP	—	—	—	—	—	—	—	—	—	—	—	—	—	—
CPJP	—	—	—	—	—	—	—	—	—	—	—	—	—	—
CPwP	—	—	—	—	—	—	—	—	—	—	—	—	—	—

UPJP: unclarified and pasteurized juice with preservatives; UPJwP: unclarified and pasteurized juice without preservatives; CPJP: clarified and pasteurized juice with preservatives; CPwP: clarified and pasteurized juice without preservatives; RT: refrigerating storage; AT: ambient storage. The same superscript letter within the column has no significant difference ().