Nutritional and Microbiota Analysis of Fresh Produce in Delhi and National Capital Region
Keywords:Fresh Produce, Ascorbic acid, Microbial count, Nutrition
Fresh produce available in an area is the major source of phytonutrients for healthy life. Decrease in the concentration of phytonutrients is directly linked to a range of health issues in terms of increase in the rate of infections. This study conducted on fresh produce available in Delhi and National Capital Region (NCR) on microbiological and nutritional analysis showed a significant increase in microbial load in fruits as they stay over the period of a week to fortnight at room temperature. A total of seven different types of fresh produce were procured for analysis. Out of them, lemon showed the lowest microbial count and sugar content and grapes showed highest microbial count and sugar content. Results were also compared with refrigerated and room temperature stored fruits. It was concluded that fresh fruits have more nutritive value than stored fruits (room and refrigerated). In this study, glucose content was determined by Fehling's titration and Ascorbic Acid by Dichlorophenolindophenol method. The microbial biota was assessed by serial dilution method for determining microbial load of different types of bacteria. Some of the fruits showed decrease in the nutritive value and correspondingly increase in the load of antibiotic resistant microbes during storage rendering them unfit for human consumption.
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Copyright (c) 2020 Dr.N.S.ABBAS, Sujata Adhana, Rajnish Kumar, Shvetambri Arora, Uma Chaudhry
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