The prevention of microbiological spoilage in fresh fruit

Charley, V. L. S.

doi:10.1002/jsfa.2740100701

Cited by 10 publications

(2 citation statements)

References 7 publications

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“…Spoilage by microorganisms may be influenced by some qualities such as water content, pH value, temperature, texture and nutrient composition of the fruit (Lloyd,1993). Charley (1999) observed that fresh fruits carry out the physiological function of respiration, thereby absorbing and releasing gases and other materials from and to environment. This condition make them susceptible to microbial infection under condition of high ambient temperature and relative humidity which lead to their deterioration during post harvest period.…”

Section: Introductionmentioning

confidence: 99%

Studies on Fungi Associated With Post Harvest Spoilage of Pawpaw Carica PAPAYA Fruit

Tm¹

2013

IOSR-JPBS

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Section: Introductionmentioning

confidence: 99%

Studies on Fungi Associated With Post Harvest Spoilage of Pawpaw Carica PAPAYA Fruit

Tm¹

2013

IOSR-JPBS

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“…Pawpaw has been utilized widely in brewing and pharmaceutical industries (William et al, 1980). Charley (1999) observed that fresh fruits carry out the physiological function of respiration, thereby absorbing and releasing gases and other materials from and to environment. This condition makes them susceptible to microbial infection under condition of high ambient temperature and relative humidity which lead to their deterioration during post-harvest period.…”

mentioning

confidence: 99%

Fungi Causing Post-Harvest Spoilage Carica papaya Linn Fruits of Two Selected Markets in Kano State, Nigeria

Jahun¹,

Ilu²,

Yahaya³

et al. 2021

jasem

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This study was carried out for four month (September, 2015 to December, 2015) to find the fungal species associated with post-harvest spoilage of pawpaw fruits sales at Na’ibawa and Wudil Markets all in Kano State. A total of five strains of fungi were isolated and identified as Aspergillus niger, Aspergillus flavuus, Rhizophus stolonifer, Yeast, and Fusarium. Pathogenicity test of each fungal isolate showed that all fungi were capable of causing rotting of the fruit and most severe rotting was caused by Aspergillus niger and Yeast with 8(29.63%) Respectively at Na’ibawa market and 10(34.48%) and 9(31.03%) at Wudil market followed by Rhizophus with 7(25.93%) and 5 (17.25%) while Aspergillus flavus and Fusarium produced the least rotting of the fruit. The difference in the fungal spoilage of Carica papaya between the two market areas Na’ibawa and Wudil markets was statistically significant (p≥0.05). From the result of this study, it is clearly indicated that the spoilage of pawpaw fruits in the two markets was due to fungal attack.

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Les résidus de biphényle dans les agrumes

Rajzman

1965

Residue Reviews / Rückstands-Berichte

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The prevention of microbiological spoilage in fresh fruit

Cited by 10 publications

References 7 publications

Studies on Fungi Associated With Post Harvest Spoilage of Pawpaw Carica PAPAYA Fruit

Studies on Fungi Associated With Post Harvest Spoilage of Pawpaw Carica PAPAYA Fruit

Fungi Causing Post-Harvest Spoilage Carica papaya Linn Fruits of Two Selected Markets in Kano State, Nigeria

Les résidus de biphényle dans les agrumes

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