Quality loss of fruits and vegetables

Quality Loss of Fruits and Vegetables Induced by Microbial Growth... 

Knowledge of the minimum required for O2 aerobic respiration is very important to avoid that the anaerobic pathway is the predominant route of respiration, which causes the accelerated loss of product quality. In order to maintain food safety, it is important to know the potential hazards of each product, the permeability of the films and the rate of respiration of fruits and vegetables (Watada et al., 1996). 

Microbial spoilage appears to be one of the major causes of quality loss of fresh fruits and vegetables by formation of off-flavors, fermented aromas, and tissue decay. The shelf-life of many food products may be accurately predicted by quantifying the population of microbes present on the food product (Zhuang and others 2003). The... 

Recent works show fruit and vegetable purees as good alternative edible materials. The use of these ingredients can also help reducing postharvest losses by using overripe fmits or those fraits that present lower quality and cannot be sold as first grade... 

Post-harvest quality loss of food, particularly the fresh fruits and vegetables, is primarily a function of respiration, ripening and senescence, water loss (transpiration), enzymatic discoloration of cut surfaces, decay (microbial), oxidation of fats causing ran-... 

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