Effect of Packaging Materials and Storage Conditions on the Microbiological, Physicochemical and Sensory Qualities of Beetroot (Beta vulgaris L.)

Abstract

Beta vulgaris (beetroot) is a root vegetable valued for its nutritional content, natural pigments, and health-promoting bioactive compounds. Due to its high moisture content, beetroot is highly perishable and susceptible to microbial contamination, physicochemical deterioration, and sensory quality loss during storage. This study assessed the microbiological, physicochemical, and sensory qualities of Beta vulgaris (beetroot) under different storage conditions (refrigeration and ambient temperature). Three packaging methods were used: open storage, paper bag, and Ziplock. The samples was evaluated for microbial, physicochemical, and sensory quality using standard methods. Physicochemical parameters such as pH, moisture content, and texture were also determined. Results indicated that microbial loads varied according to storage method and temperature. In Ziplock storage, total heterotrophic bacteria (THB) ranged from 1.8 × 10³ to 5.2 × 10³ CFU/g, total heterotrophic fungi (THF) from 1.1 × 10² to 1.8 × 10³ CFU/g, total coliforms from 1.0 × 10² to 2.4 × 10³ CFU/g, and Staphylococcus counts ranged from 1.3 × 10² to 1.9 × 10³ CFU/g. Paper bag storage recorded the lowest microbial counts, while open storage had the highest (THB: 2.5 × 10³–1.15 × 10⁴ CFU/g; THF: 1.3 × 10³–7.8 × 10³ CFU/g). Refrigeration consistently suppressed microbial growth, highlighting its effectiveness in preserving beetroot quality. The study concludes that open storage promotes the highest microbial proliferation, whereas refrigeration combined with Ziploc and Paper bag storage effectively reduces contamination. To maintain microbial safety and quality, beetroot should be stored in paper bags under refrigeration.