Tuber aestivum / uncinatum has been widely used as food, food additives, and traditional medicine. Truffles are extremely perishable with a short postharvest life quality requiring a special handling for marketing in order to delay its deterioration. This study aimed to assess the effects of different sanitizing methods on superficial Tuber aestivium quality ascocarp . The results showed that the best treatment was obtained by immersing the Truffle ascocarps in boiling water for 1 or 2 min where counts of total mesophilic microoraganisms (TMM) were respectively 81 and 7 CFU per g of dry Truffle ascocarps biomass, respectively. However, the highest TMM was obtained after rinsing Truffle ascocarps in 2% NaOH where recovery was 10 8 CFU per g of dry Truffle ascocarps biomass. Treatments applied to disinfect Truffle ascocarps were classified by increasing degree of efficiency as follows to reduce the microbial load expressed in CFU/g: Dipping in boiling water (2 min) 7 ± 3.41; dipping in boiling water (1 min) 81 ± 25.8, rinsing with alcohol 2.10 2 ± 13; rinsing with tap water 6.10 3 ± 36; rinsing with H 2 O 2 6.10 4 ± 2; brushing 2.10 5 ± 28 and rinsing with NaOH 10 8 ± 15.
Keywords<i>Tuber aestivium</i>AscocarpsTotal Count Mesophilic BacteriaMolds and Yeast Decontamination
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