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
	2022-11-01
发表期刊	FOOD REVIEWS INTERNATIONAL
ISSN	8755-9129
卷号	38 页码:225-246
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.
关键词	Fruit spoilage microbial infection postharvest fruit preservation shelf life
DOI	10.1080/87559129.2020.1858859
收录类别	SCIE
语种	英语
WOS研究方向	Food Science & Technology ; Nutrition & Dietetics
WOS类目	Food Science & Technology ; Nutrition & Dietetics
WOS记录号	WOS:000604005900001
出版者	TAYLOR & FRANCIS INC
来源库	WOS
引用统计	被引频次：21[WOS] [WOS记录] [WOS相关记录]
文献类型	期刊论文
条目标识符	https://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
通讯作者	Ndayambaje, Jean Pierre
作者单位	Lanzhou Univ Technol, Sch Life Sci & Engn, Lanzhou 730050, Peoples R China
第一作者单位	生命科学与工程学院
通讯作者单位	生命科学与工程学院
第一作者的第一单位	生命科学与工程学院
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,2022,38:225-246.
APA	Zhao, Ping,Ndayambaje, Jean Pierre,Liu, Xiao,&Xia, Xingxing.(2022).Microbial Spoilage of Fruits: A Review on Causes and Prevention Methods.FOOD REVIEWS INTERNATIONAL,38,225-246.
MLA	Zhao, Ping,et al."Microbial Spoilage of Fruits: A Review on Causes and Prevention Methods".FOOD REVIEWS INTERNATIONAL 38(2022):225-246.