The Nutritional and Microbiological Quality of Red and Golden Delicious Varieties of Apples

Abstract

Red delicious and Golden delicious apples were procured from different marketing locations were analyzed for0nutritional and microbial quality. 10 samples were analyzed for proximate composition and 10 samples wereexamined for surface contaminants using standard techniques. The highest weights of large, medium and small sizedapples belonged to Red delicious variety. Peeling reduced both volume and pH of apple juice extracted. The energy,carbohydrates, fat, protein and fiber contents were high in Golden delicious variety while ash contents were high inRed delicious. Bacteriological analysis showed that gram +ive bacteria were the dominant strains associated withapple surface. The most common genus of fungi grown on the surface was Aspergillus and Penicillium. It wasobserved that washing with cold running tap water reduced the microbial contamination on apple surface.