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United States Department of Agriculture

Agricultural Research Service

Title: Microbiological spoilage of fruits and vegetables

Authors
item Barth, Margret -
item Hankinson, Thomas -
item Zhuang, Hong
item Breidt, Frederick

Submitted to: Compendium of the Microbiological Spoilage of Fruits and Vegetables
Publication Type: Book / Chapter
Publication Acceptance Date: July 1, 2009
Publication Date: November 1, 2009
Repository URL: http://hdl.handle.net/10113/38145
Citation: Barth, M., Hankinson, T.R., Zhuang, H., Breidt, F. 2009. Microbiological spoilage of fruits and vegetables. In: Compendium of the microbiological spoilage of fruits and vegetables. p. 135-183.

Interpretive Summary: Foods based on fresh plant products are subject to spoilage. The kinds of bacteria causing spoilage are discussed, along with the types of defects that appear in spoiling products. A wide spectrum of vegetable products are discussed including fresh whole fruits and vegetables, fresh-cut fruits and vegetables, and fermented or acidified vegetable products. Method for preventing spoilage are also discussed.

Technical Abstract: Consumption of fruit and vegetable products has dramatically increased in the U.S. by more than 30% during the past few decades. 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 are organized in three categories: fresh whole fruits and vegetables, fresh-cut fruits and vegetables, and fermented or acidified vegetable products. This chapter will address characteristics of spoilage microorganisms associated with each of these fruit and vegetable categories, including spoilage mechanisms, spoilage defects, prevention and control of spoilage, and methods for detecting spoilage microorganisms.

Last Modified: 7/28/2014
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