Antimicrobial activity of mango sap

摘要: Mango is an important tropical fruit. During harvesting of the fruit, sap oozes out at abscission zone, which separable into aqueous phase (AP) and a non-aqueous (NAP). The from different Indian mango varieties was tested against fungi bacteria to evaluate its anti-microbial activity. Fusarium moniliforme found be most resistant Penicillium spp. sensitive NAP sap. Likewise, least effective Escherichia coli while Bacillus cereus it. AP did not show antimicrobial activity even higher concentrations. anti-fungal exhibited by Mallika variety, whereas showed variable anti-bacterial has typical raw aroma. This combined with properties may make it suitable for use as preservative flavoring agent in food.