Microbial Deterioration in Stored Fresh Fruit and Vegetables

Abstract

Effort devoted to increased productivity in the field can be nullified by deterioration in storage before marketing. Because of their relatively high water content and soft tissues fruit and vegetables are particularly prone to deterioration due to invasion by microorganisms. Although a variety of chemical and physical treatments have been developed for the control of microbial infection of stored products, low temperature storage is probably the most effective single form of treatment.