Exploring Microbial Spoilage in Fruits: Causes, Detection Methods, and Preventive Measures

Abstract

This review paper explores the intricate dynamics of microbial spoilage in fruits, delving into its causes, detection methods, and preventive measures. It examines how various microorganisms contribute to fruit spoilage, from bacteria and fungi to yeasts, and elucidates the biochemical processes underlying their actions. Additionally, it discusses diverse techniques for detecting microbial spoilage, encompassing traditional and modern approaches such as sensory evaluation, microbiological assays, and molecular methods. Furthermore, the paper highlights preventive strategies against microbial spoilage, encompassing pre-harvest and post-harvest interventions and technological advancements like modified atmosphere packaging and antimicrobial agents. By synthesising current knowledge in this field, this review aims to provide a comprehensive understanding of microbial spoilage in fruits, offering insights for researchers, industry professionals, and consumers.