Microbial Spoilage of Fruits: A Review on Causes and Prevention Methods

doi:10.1080/87559129.2020.1858859

	Microbial Spoilage of Fruits: A Review on Causes and Prevention Methods
	Zhao, Ping; Ndayambaje, Jean Pierre; Liu, Xiao; Xia, Xingxing
刊名	FOOD REVIEWS INTERNATIONAL
	2021
关键词	Fruit spoilage microbial infection postharvest fruit preservation shelf life
ISSN号	8755-9129
DOI	10.1080/87559129.2020.1858859
英文摘要	Fruits production and consumption are generally increasing because of consumers' awareness of healthy nutrition. Fruit quality and safety are both important since fruits are vulnerable to microbial deterioration due to their nutritional composition. Spoilage microorganisms invade fruits during the period of growth and mainly during post-harvest handling. Physical damage of the fruit tissue may lead to microbial contamination. Fortunately, fruit spoilage is preventable and this discussion intends to provide an overview of the sources, distinctive factors, and causes of fruit spoilage and some of the commonly adopted methods and practices to prevent fruit spoilage.
WOS研究方向	Food Science & Technology ; Nutrition & Dietetics
语种	英语
出版者	TAYLOR & FRANCIS INC
WOS记录号	WOS:000604005900001
内容类型	期刊论文
源URL	[http://ir.lut.edu.cn/handle/2XXMBERH/155026]
专题	生命科学与工程学院马克思主义学院
作者单位	Lanzhou Univ Technol, Sch Life Sci & Engn, Lanzhou 730050, Peoples R China
推荐引用方式 GB/T 7714	Zhao, Ping,Ndayambaje, Jean Pierre,Liu, Xiao,et al. Microbial Spoilage of Fruits: A Review on Causes and Prevention Methods[J]. FOOD REVIEWS INTERNATIONAL,2021.
APA	Zhao, Ping,Ndayambaje, Jean Pierre,Liu, Xiao,&Xia, Xingxing.(2021).Microbial Spoilage of Fruits: A Review on Causes and Prevention Methods.FOOD REVIEWS INTERNATIONAL.
MLA	Zhao, Ping,et al."Microbial Spoilage of Fruits: A Review on Causes and Prevention Methods".FOOD REVIEWS INTERNATIONAL (2021).