Pectinase Production by Fungi and Spoilage of Fruits and Vegetables under Refrigerated Conditions: Effect of Refrigerated Conditions on Pectinase Production and Deterioration of Fruits and Vegetables

Abstract

Refrigeration is believed to be the best practice to keep fruits and vegetables safe from spoilage due to fungi. However, most of the consumers do not know the correct temperature to keep these foodstuffs in refrigerator. The present study showed that more than 10 fungal species can harbour under refrigerated conditions and produce pectinases, responsible for food decay. These pectinases are shown to have optimum pH as 6.5 to 7.5 and optimum temperature as 12-15°C during the study. Further, foods with high sugar and starch are more prone to fungal attack. The study has shown, the even under refrigerated conditions, fungi are able to deteriorate the fruits and vegetables and appropriate measures should be taken while the bulk storage of such fruits and vegetables.