SUMMARY
The critical factors affecting the spoilage of fruits and its products include pH, oxidation reduction potential, water activity, availability of nutrients, presence of antimicrobial compounds, and competing microflora. Among these factors, pH and water activity are the most influential factors affecting the spoilage of fruit products. The spoilage caused by microorganisms in fruits includes cloud loss, development of off-flavours, CO2 production, and changes in colour, texture, and appearance resulting in degradation of product (Lawlor et al., 2009; Sospedra et al., 2012). The most commonly reported bacterial genera include Acetobacter, Alicyclobacillus, Bacillus, Gluconobacter, Lactobacillus, Leuconostoc, Zyomonas and Zymobacter. Among yeasts Pichia, Candida, Saccharomyces, andRhodotorula are commonly encountered genera responsible for spoilage of juices (Bevilacqua et al., 2011). Certain common moulds such as Penicillium sp., Aspergillus sp., Eurotium, Alternaria, Cladosporium, Paecilomyces, and Botrytis have also been reported in spoilage of fruit and its products (ICMSF, 2015, Lawlor, 2009).
