Microbial Spoilage of Fruits: A Review on Causes and Prevention Methods

Abstract

Fruits production and consumption are generally increasing because of consumers’ awareness of healthy nutrition. Fruit quality and safety are both important since fruits are vulnerable to microbial deterioration due to their nutritional composition. Spoilage microorganisms invade fruits during the period of growth and mainly during post-harvest handling. Physical damage of the fruit tissue may lead to microbial contamination. Fortunately, fruit spoilage is preventable and this discussion intends to provide an overview of the sources, distinctive factors, and causes of fruit spoilage and some of the commonly adopted methods and practices to prevent fruit spoilage.

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