Preface
Fruits are necessary source of food for humans. They provide quite a complete range of chemical
components with high nutritional and biological value, necessary for the growth and maintenance of the
body's life. They are glucid substances, protid, lipids, vitamins, organic acids, minerals, phenol
compounds, aromatic substances..., in which there are many biological components that the human
body cannot synthesize. Most of the vitamins necessary for human physiological and biochemical
activities are provided from fruits, especially vitamin C. In addition to nutritional value, some fruits also
have the ability to cure some diseases of intestines, gall bladder, liver... It is said that if used continuously
every month with a volume of about 1 kg/day apples, grapes, apricots. It can cure hepatitis, cirrhosis.
hardening of the arteries, weakness... Every year, fruits are in a similar situation, depending on the
method of processing and transportation, the loss can be up to 45%. The reason is that in our country,
the application of mechanization in harvesting has not been focused on investment, leading to a lack of
preservation systems, lack of machinery and technology for deep processing. In fact, technologies for
preserving agricultural products such as: irradiation, CAS frozen food preservation, modulated gas
packaging (MAP), preservation by coating film, preservation by cool - cold system... has been applied by
a number of agricultural product processing enterprises, but it is mainly done widely. In addition, the
supply of fresh food is still mainly from the field, going directly to traditional markets and supermarkets
without any form of preservation before reaching consumers. These products, after being harvested by
farmers, will be purchased by traders, transported and distributed to wholesale markets, restaurants,
and supermarkets. Meanwhile, Vietnamese consumers still mainly choose traditional trade channels
such as markets and grocery stores to buy and sell. These channels often do not have a preservation
system, causing many fresh foods such as fruits to spoil quickly, causing large losses and waste.
That's why preserving fruits before, during and after harvest is essential in Vietnam. This can help reduce
economic losses, improve product value as well as improve the export process in our country. Our
team's "Fruit preservation" will give you a better understanding of fruit preservation methods as well as
the production process of fruit products after harvest.
Conclusion
When storing fresh fruits after harvesting under normal atmospheric conditions, their chemical
compositions gradually decrease, their phase changes, their resistance to diseases decreases and
gradually leads to diseases. The time from harvesting to when fruits are damaged long or short depends
on many different factors such as: variety, type of fruits, time of collection, environmental conditions...
The main cause of diseases and rotting of fruits are ripening, germination and infection.
The diseases and rotting of fruits after harvesting occurs mainly due to infectious causes. In many cases,
even though raw materials are limited to the best ripening process, when microorganisms, especially
molds have good operating conditions, they will cause diseases, leading to significant rot and diseases.
Table Microorganisms cause diseases
Fruits Diseases Microorganisms
Fresh Fruit Green molds Penicillium expasum
Black molds Aspergillus niger
Sour and bitter Streptococcus faecalis
Rotten Byssochlamus fulva, Penicillium
Apple Fermentation Torulopsis, Candia, Pichia
Apricot Grey molds Botrytis cinerea
Banana Rotten when storage Collectotrichum, Gloeosporium, Botryodiploidia
Black molds Alternaria
Rotten Colletorichum, Fasarium, Verticillum
Raspberry Rotten by fungi Botrytis cinerea, Mucor mucedo
Strawberry Grey molds Botrytis cinerea
Fermentation Kloeckera
Citrus Fruit Rotten Penicillium
(Orange, Lemon,…) Black molds Alternaria
Dates Fermentation Sacharomyces, Canadida, Hanseniaspora, Torulopsis
Fig Sour Gluconobacter
Guava Athracnose rotten Collectotrichum
Oliu Soften Rhodotorula glutinis, Rhodotorula minuta,
Sacharomyces, Hansenula
Peel off Klebsiella, Enterobacter, Escherichia, Aeromonas
liqueafaciens
Brown molds Molinilia fructicola, Sclerotinia
Decompose Rhizopus stolonifer
Fruit In Syrup Axit butilic Clostridium
Rotten Byssochlamus fulva, Botrytis cinerea
Apricot Soften Rhizopus stolonifer, Rhizopus arrhizus
Mass Banana Jam Co2 Bacillus licheniformis
Grapefruit Co2 Lactobacillus brevis
