3.6. Microbial growth
Microbial counts of mesophilic aerobics and yeasts and molds
throughout the storage of both treated and non-treated freshcut
cilantros samples are shown in Fig. 5. During the storage
period, increase in microbial count was observed in all the
samples. Chemical treatment tends to reduce microbial
count in both mesophilic aerobics and yeasts and molds.
Chemically treated fresh-cut cilantros packed under MAP
conditions showed the least microbial population (T2),
followed by chemically treated (T1) and MAP samples