Proposal of a generic model to predict the time to reject low acid fruit pulps contaminated by Byssochlamys fulva

A wide variety of microorganisms can contaminate food products. Due to low pH, fruits are mostly spoiled by fungi. The growth fungi on depends the characteristics and environmental factors. In this context, predictive microbiology is one option for studying designing strategies control microbial foods. Thus, aim work was develop a model predict spoilage acid contaminated Byssochlamys fulva spores based storage temperature, pH sugar content fruit. behavior microorganism in modified potato-dextrose culture medium studied as function temperature (20, 28, 36oC), (4, 5, 6) (0, 10, 15% m/v). mathematical constructed quantify effect these factors kinetics fungus time spoil product, using linear Gibson-type model. curves B. pulps mango, melon, papaya tomato were obtained experimentally from which determined compared with results range 20ºC 36ºC. developed described satisfactorily spoil, showing better melon pulp, accuracy greater than 90%. proposed has great potential shelf life those foods fungus, mainly under lower conditions.