Fruits and vegetables are the most common horticultural crops. Due to their nutrients and
health-promoting compounds, they are eaten fresh, and minimally processed. In response to
the growing population and changing dietary habits, the production and processing of
horticultural crops, especially fruits and vegetables, has increased dramatically. Crop, skin,
rind, and pomace make up the bulk of the waste, and is high in bioactive compounds such as
carotenoids, polyphenols, dietary fibres, vitamins, enzymes, and oils. Spoilage may be caused
by insects, physical damage, indigenous enzyme activity within the animal or plant structure,
or microbial infections. Bacteria are the microorganisms that are most commonly present in
rotten fruits. They will live at appropriate temperatures with food and water, resulting in
changes in the shape, colour, and smell of the fruits. An analysis of the different bacterial
species found in spoiled fruits was performed.After characterization and various forms of
detection techniques, several different kinds of microorganisms are discovered inside the
spoiled fruits. The most common bacterial species found worldwide are Escherichia coli and
Bacillus sp. in all spoiled fruits.
Keywords: Characterization, Fruit waste, Spoiled fruits, Microorganisms, Agar plate method,
Nutrient agar medium
Publication date: 01/04/21
https://ijbpas.com/pdf/2021/April/MS_IJBPAS_2021_APRIL_SPCL_1051.pdf
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https://doi.org/10.31032/IJBPAS/2021/10.4.1051
