Fruits and vegetables  

The main sources of microorganisms in vegetables are soil, water, air, and other environmental sources, and can include some plant pathogens. Fresh vegetables are fairly rich in carbohydrates (5% or more), low in proteins (about 1 to 2%), and, except for tomatoes, have high pH. Microorganisms grow more rapidly in damaged or cut vegetables. The presence of air, high humidity, and higher temperature during storage increases the chances of spoilage. The common spoilage defects are caused by molds belonging to genera Penicillium, Phytophthora, Alternaria, Botrytis, and Aspergillus. Among the bacterial genera, species from Pseudomonas, Erwinia, Bacillus, and Clostridium are important. Microbial vegetable spoilage is generally described by the common term rot, along with the _______ _______ _____ ______ ____ ______ ___ _______ _________ ____ _________ _________.
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