Microbiological analysis and lemon decay
For each replicate and treatment 2 lemons were taken under
sterilized conditions (laminar fume cupboard and gloves). Each
lemon was washed in a bag containing 90 mL of sterile peptone
water with gentle shaking. Serial dilutions were carried out and
1 mL was added to plate count agar (Petrifi lm Aerobic and Yeast
and Mould Count Plates, Laboratories 3M Santé, France). Samples
were loaded onto the plates and incubated during 3 days at 30 C
and 5 days at 25 C for mesophilic aerobes and yeast and mould,
respectively, and only counts of 30 e 30 0 colony forming units (CFU)
were considered. Results were expressed as CFU/mL (n ¼ 6). For
decay analysis, the number of decayed and faded lemons for each
replicate and treatment was counted, and then decay percentage
from the total fruits was calculated ( n ¼ 3).
Microbiological analysis and lemon decayFor each replicate and treatment 2 lemons were taken understerilized conditions (laminar fume cupboard and gloves). Eachlemon was washed in a bag containing 90 mL of sterile peptonewater with gentle shaking. Serial dilutions were carried out and1 mL was added to plate count agar (Petrifi lm Aerobic and Yeastand Mould Count Plates, Laboratories 3M Santé, France). Sampleswere loaded onto the plates and incubated during 3 days at 30 Cand 5 days at 25 C for mesophilic aerobes and yeast and mould,respectively, and only counts of 30 e 30 0 colony forming units (CFU)were considered. Results were expressed as CFU/mL (n ¼ 6). Fordecay analysis, the number of decayed and faded lemons for eachreplicate and treatment was counted, and then decay percentagefrom the total fruits was calculated ( n ¼ 3).
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