Produce Degradation Pathways and Prevention

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© 2005 by CRC Press

15

Mechanisms of Microbial

Spoilage of Fruits and

Vegetables

Brendan A. Niemira, Christopher H. Sommers,

and Dike O. Ukuku

United States Department of Agriculture,1 Agricultural Research

Service, Eastern Regional Research Center, Wyndmoor, PA

CONTENTS

15.1 Introduction................................................................................................ 464
15.2 Disease vs. Spoilage .................................................................................. 464
15.2.1 Abiotic Spoilage and Its Relationship to Biotic Spoilage ......... 464
15.2.2 Preharvest vs. Postharvest .......................................................... 465
15.2.3 Spoilage Organisms .................................................................... 466
15.3 Early Spoilage Pathogenesis Events: Overview ....................................... 467
15.3.1 Plant Defenses ............................................................................ 467
15.3.2 Pathogen Attack .......................................................................... 469
15.3.3 Disease-Conducive Conditions ................................................... 473
15.4 Case Studies of Key Pathogens................................................................. 473
15.4.1 Categories of Produce................................................................. 473
15.4.2 Perishable Produce...................................................................... 474
15.4.2.1 Leafy Produce ........................................................... 474
15.4.2.2 Cruciferous Produce.................................................. 475
15.4.2.3 Fibrous Produce ........................................................ 475
15.4.2.4 Soft-Skinned Produce ............................................... 476
15.4.2.5 Firm-Skinned Produce .............................................. 477
15.4.2.6 Berries ....................................................................... 477
15.4.3 Storable Produce and Key Spoilage Fungi and Bacteria........... 478
15.4.3.1 Roots and Tubers ...................................................... 478
15.4.3.2 Bulbs.......................................................................... 479
15.4.3.3 Soft-Skinned Produce ............................................... 479
15.4.3.4 Firm-Skinned Produce .............................................. 480

1 Mention of trade names or commercial products in this publication is solely for the purpose of providing
specific information and does not imply recommendation or endorsement by the U.S. Department of
Agriculture.