Arbutus unedo L. fruits stabilization during conservation in a sweet environment

Abstract

Arbutus unedo L. is an important food on the nutritional side. Unfortunately, most of its production is lost by the lack of appropriate conservation techniques. This study was carried out to follow the evolution of physicochemical, microbiological and microscopic parameters of two stages of Arbutus unedo L. fruits maturation during a period of conservation between 01 February 2021 and 29 July 2021 in a sugar solution with the presence of a percentage of lemon juice 4%. The results revealed that the fruits soaked in a sugar solution with a concentration of 75% remained more stable during the 180 days of conservation than those soaked in an equal concentration solution, 50% of sugar. With a slight increase in pH and medium pH, accompanied by a significant decrease in water content and an increase in total aerobic mesophilic germs. Therefore, sugar improves the conservation of Arbutus unedo L. fruits in a high concentration.