2015; Chemical and Biological Sciences 49 (3 (238): 23–28
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EFFECT OF WATER ACTIVITY, pH AND TEMPERATURE ON CONTAMINATION LEVEL OF DRIED VINE FRUITE BY FILAMENTOUS FUNGI DURING STORAGE

L.L. Hakobyan*

Received: 2025-03-10 · Published: 2015-11-20

© 2015 The Author(s) and the original publisher.

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Original title
EFFECT OF WATER ACTIVITY, pH AND TEMPERATURE ON CONTAMINATION LEVEL OF DRIED VINE FRUITE BY FILAMENTOUS FUNGI DURING STORAGE
Author
L.L. Hakobyan
Published
2015-11-20
Licence
as stated by the publisher

Abstract

Growth of filamentous fungi in grape processing products depends on physical, chemical and biological factors. Our researches revealed high contamination level of dried vine fruit samples by filamentous fungi at high values of water activity. Definite correlation between values of acidity (pH) and sporulation level of dried vine fruit by filamentous fungi is revealed as well. The effect of temperature conditions of storage on mycobiota and contamination level of Armenian dried vine fruit by microscopic filamentous fungi is also studied. Storage of dried vine fruit in temperature lower then 4°С conditions promotes reduction of its sporulation degree by filamentous fungi.
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