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Research Paper | Agriculture | India | Volume 6 Issue 5, May 2017
Quality Assessment of Green Leafy Vegetables Collected from Different Market Sites of Shegaon and Akola
Megha B. Lahukar | Swati N. Zodpe [2]
Abstract: Green leafy vegetables has great nutritional and therapeutical value and is used as main ingredient for consumption. The aim of this study was to identify the bacterial population in different area of green leafy vegetables obtained from local market sites of Shegaon and Akola. In order to identify them, bacteriological analysis was performed on five fresh green leafy vegetables (Spinach, Fenugreek, Coriander, Dill leaves, Chuka) were collected. All vegetables sample proceed to identify standard plate count SPC CFU/ ml. Highest no. of bacterial colony found in Fenugreek (5.1 103 CFU/ ml) followed by Coriander (4.0 103 CFU/ml), Spinach (2.1 103 CFU/ml), Chuka (3.0 103), Dill leaves (2.8 103 CFU/ ml). E. coli, S. aureus, P. aeruginosa, S. enterica, K. pneumoniae were identified on the basis of morphology and Biochemical test. Then most probable number count in green leafy vegetables Spinach 18 102, Fenugreek 90 102, Chuka 45, Dill leaves 55, Coriander 18 102 MPN/ 100 ml. The NaCl treatment used for the reduced microbial load of green leafy vegetables. The bacterial load ranged after NaCl treatment in SPC method. Spinach 1.5 103 CFU/ ml, Fenugreek 4.8 103 CFU/ ml, Chuka 2.1 103, Dill leaves 2.0 103, Coriander 3.0 103. Most probable number count after NaCl treatment. Spinach 18 102 MPN/ 100ml, Fenugreek 18 102 CFU/100 ml, Chuka 25 MPN/ 100ml, Dill leaves 20 MPN/ 100ml, Coriander 18 102 MPN/ 100ml. This study revealed that vegetables were contaminated different bacteria and the Microbial load can be reduced when properly washed especially with NaCl water.
Keywords: Vegetables, Microbial load, SPC, MPN, NaCl treatment
Edition: Volume 6 Issue 5, May 2017,
Pages: 101 - 106