Q. Explain Spoilage by fungi and bacteria?
The dominant spoilage organisms in fruits are fungi, as their pH is low (normally 5),whereas the pH of vegetables is fiom 5.0 to 7.0, which makes them susceptible to both hgi and bacteria. The spoilage is affected through the formation of rot, which is due to the ability of fungi and bacteria to secrete pectolytic enzymes. The rot is characterized by the softening of the tissue due to the action of pectolytic enzymes. Most important moulds involved in the spoilage of fruits and vegetables are Penicillium and Rhizopus. Although bacterial spoilage of hits and vegetables is less when compared to moulds, nevertheless, certain strains of bacteria still cause spoilage.