Figure 3. Fungi count of unpasteurized and pasteurized cashew apple juices stored at 25±2°C and 4°C for 21 days. (UPCJ – unpasteurized cashew apple juice; P6CJ - cashew apple juice pasteurized at 63°C for 30 s; P7CJ- cashew apple juice pasteurized at 72°C for 15 s)

From

Effect of Pasteurization and Storage Temperatures on the Physicochemical Properties and Microbiological Quality of Cashew Apple Juice

Nkechi J.T. Emelike, Patience C. Obinna-Echem

American Journal of Food Science and Technology. 2020, 8(2), 63-69 doi:10.12691/ajfst-8-2-4