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United States Department of Agriculture

Agricultural Research Service

Title: Fruit and Vegetables

item Barth, Margaret - USDA
item Hankinson, Thomas - USDA
item Zhuang, Hong
item Breidt, Frederick

Submitted to: Compendium
Publication Type: Book / Chapter
Publication Acceptance Date: January 20, 2008
Publication Date: N/A

Technical Abstract: Consumption of fruit and vegetable products has dramatically increased by more than 30% over the last few decades in the U.S. It is also estimated that about 20% of all fruit and vegetables produced is lost each year due to spoilage. The focus of this chapter is to provide a general background on microbiological spoilage of fruit and vegetable products that include the categories of fresh pre- and post-harvest, fresh-cut, fermented and acidified. This chapter will cover characteristics of spoilage organisms associated with each of these categories of fruit and vegetables that impact market and shelf-life attributes along with factors and mechanisms contributing to spoilage patterns. Measures for prevention and control along with methods for detection will be discussed.

Last Modified: 11/26/2015
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