Viability of Byssochlamys nivea in Apple Sauce Containing Sorbate, Benzoate and Sulfur Dioxide and Packaged Under Various Oxygen Levels.

The effects of potassium sorbate (50 and 100 ppm), sodium benzoate (200 and 400 ppm) and SO2 (25 and 50 ppm) on growth and patulin production by Byssochlamys nivea in apple sauce packaged under various levels of oxygen were determined. A low level (1.4-2.3%) of oxygen in the headspace of sealed pouches protected B. nivea against loss of viability over a 13-month storage period at 21°C. No increase in population was observed in inoculated apple sauce with headspace oxygen contents of up to 9.5-9.7%. Sulfur dioxide was the most lethal preservative tested, 50 ppm causing complete inactivation within 4-months. Patulin was not detected in any of the test samples.