Abstract:
Pumpkin pulp is an important source of β-carotene, a precursor for vitamin A. The
increasing awareness of health benefits of pumpkin fruits explains ever rising price of
pumpkins fruits at the urban and peri-urban areas beyond reach of most consumers. The
pumpkin fruit is normally sliced and wrapped in polyfilm that is sold to consumers albeit
rapid deterioration in quality. Currently, there is limited information on the effect of honey
syrup concentration on the quality and microbial growth of fresh sliced pumpkin fruits at
room temperature. A study was conducted to evaluate the effect of honey concentration on
quality and microbial growth of sliced pumpkin fruit at room temperature. The
experiment was laid in complete randomized design replicated four times. Four honey
concentrations were used: 0 %, 25%, 50% and 100% (w/v). Microbial study was conducted
using nutrient agar and Sabround Dextrose agar for the fungi and bacteria tests,
respectively. Morphological characteristics and chemical tests were used to identify the
bacterial species present. Fungi were identified based on morphology as observed under
microscope at ×10 magnification upon methyl blue staining. Pumpkin slices treated with
100% honey concentration exhibited lowest microbial count and species distribution,
highest total soluble solids and best sensory rating. The rate of deterioration of sliced
pumpkin fruit depends on honey concentration. Pure honey (100% concentration) delays
rotting sliced pumpkin fruits by inhibiting growth of spoilage fungi and bacteria. To
sustain acceptability and storage quality of sliced pumpkin fruits it is recommend to dip
the slices in hundred 100% honey.
