mainly attacked by bacteria, which grow
faster than other microbes. Species of Erwinia
and Pseudomonas cause familiar “soft rot.”
Fruits are more acidic than vegetables, so
they’re resistant to many bacteria but more
readily attacked by yeasts and molds
(Penicillium, Botrytis).
Precut fruits and vegetables are convenient
but especially susceptible to deterioration and
spoilage. Cutting has two important effects.
The tissue damage induces nearby cells to
boost their defensive activity, which depletes
their remaining nutrients and may cause such
changes as toughening, browning, and the
development of bitter and astringent flavors.
And it exposes the normally protected
nutrient-rich interior to infection by microbes.
So precut produce requires special care.
Handling Fresh Produce
The aim in storing fruits and vegetables is to