Fruits and Vegetables spoilage

Fruits and vegetables are rich source of energy, body-building nutrients, vitamins and
minerals. The nutritional value of fruits and vegetables is highest when they are fresh, but it is
not always possible to consume them instantly. During the harvest season, fresh produce is
available in plenty amount, but at other times it is scarce. Moreover, most fruits and
vegetables are only edible for a very short time, unless they are promptly and properly
preserved. Fruits and vegetables have a high water activity as compare to than meat, fish and
cereals foods. Many of these products are protected mechanically by the pectins which
constitute a protective gum between the cells and gives firmness. Another common protection
in fruit and vegetable is the low pH. Fruits and vegetables also have a much lower
concentration of free amino acids and other nutrients than meat, fish, and milk. However,
when fruits and berries ripen, endogeneous pectinases start to hydrolyse the pectin and this
also makes the products more susceptible to microbial attacks. Spoilage in fruits and
vegetable starts with the hydrolysis of the pectin. Once the pectinases have damage the
structure of the fruit/vegetable, other organisms start to contribute to the soft rot. Spoilage
imparts the loss of original nutritive values, texture, flavour of Fruits and vegetables and
consumption such food stuffs may cause illness people. There are many sources for spoilage;
microbial spoilage, autolysis and other factors. Microbial spoilage contributed by yeast,
moulds and bacteria. Majority of the microorganisms in vegetables are saprophytes, such as
lactic acid bacteria, coryniforms, coliforms, micrococci, spore-formers, and pseudomonas,
which may be come from the air, soil, and water. The microbes from enterobacteriaceae
(Pseudomonas, Klebsiella, Enterobacter and Serratia) are the most frequent.

It is observed that around 20% of the fruits and vegetables are deteriorated by
microorganisms. Additionally, the over-maturation due to endogenous metabolism of the
products leads towards spoilage. Furthermore, drying also cause to the spoilage.

BASIC TYPES OF FOOD SPOILAGE:

Spoilage can be detected by considering many factors like,
I. On the basis of appearance:
 Microbial growth: Development of cloudiness on liquids, mycelia or colony growth on
the surface
 Change in food colour: Due to heme or chlorophyll pigment, colony pigment, mycelial
growth
II. Textural change:
 Slime formation: As the microbial cells accumulate on the surface of the food also be a
manifestation of tissue degradation
 Tissue softening due to enzymatic degradation
III. Changes in taste and odor:
Development of:
 Nitrogenous compounds
 Organic acids
 Sulfide

MICROORGANISMS CAUSING FRUITS AND VEGETABLE SPOILAGE

1 Saprophytic microorganisms: The microbial species that prevail on fuits and vegetables are
commonly found on plants in the field or after harvest and probably originated from the
epiphytic microflora of the raw materials. P. fluorescens, E. agglomerans, E. herbicola are
major components of the epiphytic microflora of many vegetables.
2 Pectinolytic microorganisms: Pectinolytic isolates that are generally found on vegetables
are P. fluorescens of different biovers, P. paucimobilis, P. viridiflava, P. luteola,
Xanthomonas maltophila, Flavobacterium spp., cytophaga spp. or vibriofluvialis. Some
pectinolytic fungi like Mucor spp., Sclerotinia sclerotiorum and yeasts like Trichosporon spp.
have also been isolated from shredded carrots
3 Food borne pathogens: Raw fruits and vegetables harbor many potential foodborne
pathogens. Many food borne pathogens like Listeria monocytogenes isolated in lettuce heads
in England and Spain. An investigation in the US after an outbreak of Salmonella poona
found that 1% of melon rinds from fruits imported from Mexico were contaminated with the
bacteria. In Egypt, vegetables and salads were found to be contaminated with Shigella spp.,
Salmonella spp. and S. aureus. C. botulinum spores are generally found on cabbage and onion
skin, garlic.
4 Yeast and molds:
Low pH (<4.5) of most fruits means that spoilage is caused mainly by fungi. The pH range of
most vegetables varies between 5.0 and 7.0 and thus spoilage may be caused by either fungi
or bacteria. Downy mildew disease of plants, especially in cool, humid regions, is caused by
several fungi, including species of Basidiophora, peronospora, phytophthora, plasmopara,
bremia, pseudoperonospora and S. clerospora. White, gray, bluish or violet downy patches of
mildew form mostly on the undersides of leaves in damp weather. The black spots seen on
tomatoes are usually caused by Alternaria, which appears when the weather is warm and is
often fond on window frames where condensation has occurred.
Factors affecting microbial growth:
4.1 In Fruits:
Intact, healthy fruits have many microbes on their surfaces but can usually inhibit their
growth until after harvest. Due to ripening cell wall weakens and the amounts of antifungal
chemicals in fruits decreases, and physical damage during harvesting causes breaks in outer
protective layers of fruits that spoilage organisms can exploit. Molds are tolerant of acidic
conditions and low water activity and are involved in spoilage of citrus fruits, apples, pears,
and other fruits. Penicillium, Botrytis, and Rhizopus are frequently isolated from spoiled
fruits. Yeasts and some bacteria, including Erwinia and Xanthomonas, may also spoil fruits
and such may particularly remain a problem for fresh cut packaged fruits. High levels of
sugar and a low pH in fruits juices generally favours growth of yeasts, moulds and acid-
tolerant bacteria. Spoilage may be established as surface pellicles or fibrous mats of moulds,
cloudiness, and off-flavours. However, lack of oxygen in canned drinks and bottled limits
mould growth.

2 In Vegetables:
Vegetables are another attractive source of nutrients for spoilage organisms due to near
neutral pH and high water activity. Though, vegetables are exposed to soil microbes, but not
all of these attack vegetable plants. Some spoilage microbes are not common in soil, for
instance, lactic acid bacteria. Most spoilage losses in vegetables are not due to microbes that
cause plant diseases but rather to bacteria and moulds that get advantage of chilling and
mechanical damage to plant surfaces. Microbes are found in only a few types of vegetables
while others are present in wide range. Most common spoilage bacterium which has been
detected in almost all type of vegetable is Erwinia carotovora is the and even can grow at
refrigeration temperatures. Bacterial spoilage started with softening of tissues as pectins are
degraded and the whole vegetable finally become slimy mass. Afterward, sugar and sugars
get metabolized and yield unpleasant odours and flavours along with lactic acid and ethanol.

Various diseases caused due to spoiled fruits and vegetables:-

1. Salmonellosis: Caused by Salmonella spp., symptoms include diarrhea, fever, and

abdominal cramps. Contaminated fruits and vegetables like bean sprouts, tomatoes,
melons, and unpasteurized orange juice can be sources.
2. Shigellosis: Caused by Shigella, it presents symptoms similar to salmonellosis,
including fever, diarrhea, and stomach cramps. Raw fruits and vegetables like lettuce,
vegetable salad, potato salad with spring onion, sliced raw papaya, and watermelon
can transmit the disease.
 3. Campylobacter enteritis: Caused by Campylobacter jejuni, symptoms include fever,
abdominal cramps, nausea, vomiting, and watery diarrhea. Though it can't grow at
temperatures below 30°C, it can survive on sliced fruits, posing a risk to consumers.
4. Yersiniosis: Caused by Yersinia enterocolitica, symptoms include fever, stomach
cramps, and usually bloody diarrhea. Root and leafy vegetables are more prone to
contamination.
5. Listeriosis: Caused by Listeria monocytogenes, it primarily affects older adults,
individuals with weakened immune systems, pregnant women, and newborns.
Symptoms include fever, muscle aches, and gastrointestinal issues.
6. Botulism: Caused by Clostridium botulinum, it leads to fatal paralysis of muscles due
to botulinum toxin. Anaerobic environments created by high respiration rates of salad
vegetables favor its growth.
7. Norwalk-like gastroenteritis: Caused by noroviruses, symptoms include acute onset
of nausea, vomiting, abdominal cramps, and diarrhea. Children are more prone to
vomiting, while adults often experience diarrhea.

Preservation of fruits and vegetables:

1. Use of Acidulants: Various acids such as lactic acid, acetic acid (vinegar), and others like
ascorbic acid (vitamin C) are used as preservatives in fruits and vegetables. They inhibit the
growth of spoilage organisms and help extend shelf life.
2. Scalding or Blanching: Blanching in hot water is a common method to reduce microbial
levels and enzyme activity in fruits and vegetables. It involves immersing the produce in hot
water for a short period, followed by drying or freezing. However, excessive blanching can
lead to nutrient loss.
3. Drying Fruits and Vegetables: Sun drying, using a food dehydrator, or oven drying are
methods to remove moisture from fruits and vegetables, thereby preserving them. Sun drying
requires specific temperature and humidity conditions, while other methods offer more
control but require energy.
4. Pasteurization of Sun-Dried Fruits: Sun-dried fruits must be pasteurized to destroy insects
and their eggs. This can be done using heat or cold methods to ensure food safety.
5. Conditioning Dried Fruits: Conditioning dried fruits involves evenly distributing moisture
to prevent mold growth. It is done by storing the dried fruits in a sealed container for a few
days, shaking them daily to distribute moisture.
6. Freezing: Freezing is a popular preservation method that retains more nutrients compared to
other methods. It slows down enzymatic activity but doesn't stop it completely. Proper
freezing and storage temperatures are crucial to maintain quality.
7. Use of Ozone: Ozone can be used to extend the shelf life of fruits and vegetables by
preventing microbial growth. It is effective in reducing diseases and spoilage, but tolerance
levels vary among different fruits and vegetables. Fungal contamination is a common cause
of spoilage, especially in stored produce.