microbial spoilage of vegetable and fruits
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Spoilage of vegetable and fruits
Anil ShresthaMsc microbiology
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• Bacterial soft rots are caused by several types of bacteria, but most commonly by species of gram-negative bacteria, Erwinia, Pectobacterium, and Pseudomonas. It is a destructive disease of fruits, vegetables, and ornamentals found worldwide, and effects genera from nearly all the plant families. The bacteria mainly attack the fleshy storage organs of their hosts.
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• Gray mold rot caused by species of Botrytis, e.g., B.cinerea. It is favored by high humidity and a warm temperature.
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• Anthracnose, usually caused by Colletotrichum lindemuthianum, C. coccodes, and other species. The defect is a spotting of leaves and fruit.
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• Rhizopus soft rot, caused by species of Rhizopus stolonifer. A rot results that often is soft and mushy. The cottony growth of the mold with small, black dots of sporangia often covers masses of the foods.
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• Alternaria rot, caused by Alternaria tenuis and other species. Areas become greenish-brown early in the growth of the mold and later turn to brown or black spots.
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• Blue mold rot, caused by species of Penicillum digitatum and other species. The bluish-green color that gives the rot its name results from the masses of spores of the mold
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• Downy mildew, caused by species of Phytophthora, Bremia, and other genera. The molds grow in white, wooly masses.
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• Watery soft rot, caused chiefly by Sclerotnia sclerotiorum, is found mostly in vegetable.
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• Stem-end rots, caused by species of molds of several genera, e.g., Diplodia, Alternaria, Phomopsis, Fusarium, and others, involve the stem ends of fruits.
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• Black mold rot, caused by Aspergillus niger. The rot gets its name from the dark-brown to black masses of spores of the mold, termed “smut” by the layperson.
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• Black rot, often caused by species of Alternaria but sometimes of Ceratostomella, Physalospora, and other genera
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• Pink mold rot, caused by pink-spored Trichothecium roseum.
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• Fusarium rots, a variety types of rots caused by species of Fusarium.
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• Green mold rot, caused usually by species of Cladosporium but sometimes by other green-spored molds, e.g., Trichoderma
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• Brown rot, caused chiefly by Sclerotinia species.
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• Sliminess or souring, caused by saprophytic bacteria in piled, wet, heasting vegetables.