Microbial spoilage of fruits: Reasons and preservation

Ripalben Fadiya; Ronak Chhaya

doi:10.33545/26649926.2024.v6.i2a.225

Microbial spoilage of fruits: Reasons and preservation

Author(s):

Ripalben Fadiya and Ronak Chhaya

Abstract:

Fruits provide sufficient condition for the growth of several bacteria and fungi. Microorganism spoils the fruits and changes the texture, taste, odor, flavor etc. and makes them non edible. By the growth of microorganisms there is heavy loss of fruits. Other reasons such as during handling and transportation, there is a greater risk to get damaged in fruits. By spoilage of fruits, farmers suffered from a great loss.

DOI: 10.33545/26649926.2024.v6.i2a.225

Pages: 14-17 | 23 Views 5 Downloads

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International Journal of Biology Sciences

How to cite this article:

Ripalben Fadiya and Ronak Chhaya. Microbial spoilage of fruits: Reasons and preservation. Int. J. Biol. Sci. 2024;6(2):14-17. DOI: 10.33545/26649926.2024.v6.i2a.225

Vol. 6, Issue 2, Part A (2024)

Microbial spoilage of fruits: Reasons and preservation