Vol. 6, Issue 3 (2018)
Assessment of microbial spoilage and techniques to avert the deterioration in fruits and vegetables
Author(s): Owais Yousuf, Iftikhar Alam, Mohd Ishfaq Bhat and Sushree Titikshya
Abstract: Consumption of vegetable and fruit commodities has intensely augmented about 30% in each part of the world throughout past decades, but its wastage was also assessed around 20 % of all vegetables and fruits produced each year. Simultaneously, customer need for accessibility commodity is growing and so is the demand for fresh-cut vegetables and fruit. Yet the standard and safety of such commodity is the subject of matter as they are more vulnerable to deterioration and can enable quick development of putrefactive micro-organisms. Spoilage may rise from insect damage, indigenous enzyme activity and physical damage in the plant tissue or by microbial contaminations. The emphasis of this discussion is to deliver a general overview of the damages and distinctive microbial spoilage of vegetable and fruits and also some of the innovative techniques to avert the deterioration and prolong the shelf life.
Pages: 2230-2235 | 533 Views 106 Downloads
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How to cite this article:
Owais Yousuf, Iftikhar Alam, Mohd Ishfaq Bhat, Sushree Titikshya. Assessment of microbial spoilage and techniques to avert the deterioration in fruits and vegetables. Int J Chem Stud 2018;6(3):2230-2235.
