Shelf-Life Evaluation of Freshly Harvested and Sodium Benzoate - Treated Hog Plum (Spondia mombin) Stored for a Period of Three Weeks at Tropical Ambient Temperature (29.0?20C)

Fresh fruits of Spondia mombin were harvested and treated with 0.2 % sodium benzoate (SB) solution. The treated fruits were package in perforated high density polyethylene bags and stored at room temperature (29.020C) for a period of three week. Microbiological and physicochemical analysis were carried out using standard methods. The mineral contents were analyzed using atomic absorption spectrophotometer. Ascorbic acid content of the sample was determined by titration with 2, 6-dichlorophenol-indophenol solution while other vitamins were determined using chromatography method. Microorganisms isolated from the control sample were Escherichia coli, Staphylococcus aureus, Bacillus subtilis and species of Klebsiella, Streptococcus, Aspergillus, Penicillium, Mucor and Rhizopus while only two genera (Bacillus and Aspergillus) were isolated from SB treated sample. The total viable count (Bacteria) for control sample ranged from 4.2 103 6.3 108 cfu/g while that of sample treated with 0.2 % SB was 2.1 101 1.3 102 cfu/g during the storage period. The fungal count ranged from 1.6 102 - 1.42 106 cfu/g for the control and 1.30 101 -6.6 103 cfu/g for the treated sample. A decrease in pH was observed in both control and treated samples. For the control sample, the pH decreased from 3.2 2.75 while for the treated, it decreased from 4.15 - 3.01. There was a corresponding increase in % titratable acidity ( %TA), with the control sample ranging from 0.0018 0.02 to 0.0075 0.01 % and 0.0016 0.03 to 0.0028 0.04 % in sample treated with 0.2 % SB. The mineral and vitamin analysis of the fresh fruits revealed the presence of the minerals - Na (3.501 0.01), K (202.68 0.16), Ca (3.65 0.24), Mg (22.05 0.03), Zn (0.00240.000), Fe (0.24 0.006), Cu (0.0630.001) and Mn (0.1040.004) mg/100g. The vitamins obtained were vit A (11.050.02), Vit. B (0.120.001), Vit. C (54.06 0.015), Vit K (0.150.001) and Vit D (0.015 0.000) mg/100g. There was slight decrease in the mineral and vitamin contents at the end of the storage period in both control and treated samples. The fruit contains appreciable quantities of vitamin A and C also the preservative was able to extend the shelf life of the treated fruits from 2 to 21 days.