date:Jul 27, 2012
nsorial decay. Microbial contamination can seriously compromise the safety and shelf-life of fresh-cut fruits and vegetables. The high content of organic acids and sugars, present in the fruit and released by tissues after peeling and cutting, can be a good medium for bacteria, yeast, and mold growth.
Microbial and aroma attributes limiting safety and sensorial quality of fresh-cut produce
The most common microorganisms are those belonging toPseudomonasgenus,Erwinia herbicola,Enterobacter agglo