The microbiological profile of Jamaican Ackees (Blighia sapida)

Abstract

Purpose

The aim of this paper is to study the microbiological profile of the ackee fruit during maturation.

Design/methodology/approach

Ackees at ripening stage five, mature but unopened, were allowed to ripen naturally on the trees or on ripening racks used in commercial processing. The microbiological profile of fruits from this stage to that where they had ripened to the point just prior to decay (stage ten) were assessed. Aerobic and anaerobic mesophilic and thermophilic sporeformers and vegetative cells, total coliforms, E. coli, lactic acid bacteria, yeasts and molds at each stage were determined using standard methods.

Findings

The number of microorganisms on the tree‐ripened fruits was higher than those ripened on racks. Mesophilic aerobic and anaerobic spore‐forming organisms were present in greater numbers than thermophiles at all stages of maturity. Coliforms, excluding E. coli, were found on the tree‐ripened ackees particularly in the latter stages of ripening. Lactic acid bacteria and yeasts and molds found on both tree and rack‐ripened fruit may be the predominant agents in the microbiological spoilage of ackees during ripening.

Originality/value

This study is the first to assess the microbiological profile of ackees during ripening. It indicated that the relatively low levels of microorganisms of economic or public health significance during both tree‐ and rack‐ripening processes would not affect the commercial sterility of the canned product, even with a moderate thermal process (F_o of 3). It also suggests that controlled rack‐ripening of ackee fruit during commercial processing could improve the microbial quality of the processed product.

Citation

Gordon, A. and Jackson, J.C. (2013), "The microbiological profile of Jamaican Ackees (Blighia sapida)", Nutrition & Food Science, Vol. 43 No. 2, pp. 142-149. https://doi.org/10.1108/00346651311313409