| Five varieties of Thai commercial dried and semi-dried pickled fruits and vegetables were sampled from Thai local markets and determined for qualities in chemical and microbiological aspects. Each product variety was sampled from five production plants. The sampling was done in triplication, thus made the total of 75 samples. The products were salted shredded green mango, salted shredded green papaya, sweeten shredded radish pickle, salted whole radish pickle, and whole peach pickle. The samples were analyzed for pH, acidity (as lactic acid), aw, moisture, benzoic acid, sorbic acid, saccharin, NaCl, and SO2. It was found that every sample was an acid food, from which its pH not more than 4.6, except one sample from one brand of salted radish pickle had pH... |
