Table 1.
Causative agents in microbiological spoilage of fruits
| Causative agents | Spoiled fruits | References |
|---|---|---|
| Escherichia coli Klebsiella sp. | pineapple, papaya | Hasan & Zulkahar 2018 |
| Bacillus sp. Staphylococcus sp. | banana | Hasan & Zulkahar 2018 |
| Lactobacillus plantarum Bacillus cereus Bacillus subtilis Micrococcus luteus Pseudomonas aeruginosa Staphylococcus aureus Proteus vulgaris Streptococcus pyogenes Erwinia cacticida Serratia marcescens | apple, watermelon, pineapple, pawpaw, tomato, orange, banana, etc. | Ajayi-Moses et al. 2019 |
| Aspergillus flavus Aspergillus niger Aspergillus oryzae Aspergillus tubingensis Aspergillus foetidus Aspergillus awamori Aspergillus japonicus Aspergillus phoenicis Rhizopus stolonifer Fusarium oxysporum | mango, apple, orange, peach, kiwi, lemon, pokhara (lotus fruit), apricot, tomato, dates, banana, grapes | Al-Hindi et al. 2011 |
| Aspergillus niger Aspergillus fumigatus Aspergillus parasiticus Aspergillus flavus Mucor racemosus Mucor piriformis Fusarium solani Fusarium oxysporum Fusarium avenaceum Penicillium expansum Penicillium digitatum Rhizopus oryzae Rhizopus stolonifer Saccharomyces cerevisiae Alternaria alternata Kluyveromyces marxianus Candida krusei Candida tropicalis Torulopsis fragaria Pichia anomala (Wickerhamomyces anomalus) Pichia kluyveri Pichia fermentans Zygosaccharomyces bailii Zygosaccharomyces rouxii Geotrichum candidum | apple, watermelon, pineapple, pawpaw, tomato, orange, banana, etc. | Ajayi-Moses et al. 2019 |
Table 2.
Foodborne diseases associated with fresh produce
| Microorganisms | Years | References |
|---|---|---|
| Shigatoxin-producing Escherichia coli (STEC) Listeria monocytogenes Salmonella | 2013 | Strawn et al. 2013 |
| different serotypes of Salmonella | 2006 and 2016, 2017, 2004–2018, 2017–2019, 2019 | Dyda et al. 2020 |
| Escherichia coli Listeria monocytogenes Salmonella enterica | 2019 | Carstens et al. 2019 |
Table 3.
Synthetic preservatives used in fruit preservation
| Preservatives | Preserved fruits | References |
|---|---|---|
| salicylic acid, calcium chloride | fresh-cut mangoes | Moradinezhad 2021 |
| ascorbic acid | pear slices, arils of pomegranate | Gorny et al. 2002; Moradinezhad et al. 2020 |
| 1-methylcyclopropene and chlorine dioxide (mixture) | strawberries | Yang et al. 2020a |
| benzoic acid, sorbic acid, dehydroacetic acid; ethyl-, butyl-, methyl-, isopropyl-, propyl-, and isobutyl p-hydroxybenzoate | fruits | Lin et al. 2000 |
Table 4.
Inhibitory effects of lactic acid bacteria against fruit-borne pathogens
| Lactic acid bacteria | Inhibitory effects on pathogens | References |
|---|---|---|
| indigenous isolates of fruits | Xanthomonas campestris Erwinia carotovora Penicillium expansum Monilinia laxa Botrytis cinerea | Trias et al. 2008 |
| Leuconostoc spp. Lactobacillus plantarum Weissella spp. Lactococcus lactis | Escherichia coli Listeria monocytogenes Pseudomonas aeruginosa Salmonella Typhimurium Staphylococcus aureus | Trias et al. 2008 |
| Lactobacillus pentosus Lactobacillus plantarum Lactobacillus brevis Lactobacillus delbrueckii Lactobacillus fermentum Lactococcus lactis Leuconostoc mesenteroides | Penicillium oxalicum Fusarium verticillioides Aspergillus niger | Awah et al. 2018 |
| Lactobacillus plantarum B2 Lactobacillus fermentum PBCC11.5 | Listeria monocytogenes | Ma et al. 2017 |
| Lactobacillus rhamnosus GG | cocktail of 5 serovars of Listeria monocytogenes | Iglesias et al. 2018 |
Table 5.
Essential oils and plant extracts in postharvest preservation of fruits
| Preserved fruits | Essential oils and plant extracts | References |
|---|---|---|
| oranges | tea tree oil coated with chitosan | Cháfer et al. 2012 |
| lemons | carvacrol and thymol essential oils mixture assimilated with a commercial wax | Castillo et al. 2014 |
| Satsuma mandarins (type of mandarin orange) | grapefruit seed extract combined with the coating of carnauba wax | Won & Min 2018 |
| Citrus sinensis (sweet orange) | red acalypha (Acalypha wilkesiana) leaf extract | Oladunmoye 2006; Akinde et al. 2017 |
| avocado | pepper tree essential oil | Chávez-Magdaleno et al. 2018; Ban et al. 2020 |
| peach, kumquat, strawberry | cinnamon, tarragon, and Thymus capitatus essential oils | Martínez et al. 2018; Hosseini et al. 2019; Lee et al. 2019; Ban et al. 2020 |
Table 6.
Nanoparticles in fruit preservation
| Preserved fruits | Nanoparticles | References |
|---|---|---|
| loquat | chitosan/nanosilica coating | Song et al. 2016 |
| sweet cherries | nitric oxide-releasing chitosan nanoparticles | Ma et al. 2019 |
| cherries, apricots | silver nanoparticles-locust bean gum coating | Akyüz et al. 2023 |
| red grapes | zinc oxide nanoparticles in the starch-based edible coating | Mahardiani et al. 2022 |
| strawberries | olive mill wastewater phenol capping zinc oxide nanoparticles | Qi et al. 2022 |
| plum | chitosan and glycine betaine nanoparticles | Mahmoudi et al. 2022 |
| apricots | chitosan coatings and their nanoparticles | Algarni et al. 2022 |
| tomatoes | zinc oxide nanoparticles | Iqbal et al. 2022 |
Table 7.
Edible films and coatings in fruit preservation
| Preserved fruits | Edible films and coatings | References |
|---|---|---|
| pears | papaya | Rodríguez et al. 2020 |
| mango | guar gum supplemented with the ethanolic extract of Spirulina platensis | Ebrahimi & Rastegar 2020 |
| strawberries | sodium alginate and chitosan | Du et al. 2021 |
| strawberries | chitosan assimilated with apple peel polyphenols | Riaz et al. 2021 |
| plums | pectin | Panahirad et al. 2020a |
| plums | carboxymethyl cellulose and pectin in combination or separately | Panahirad et al. 2020b |
| Chinese cherry, frozen grapes | chitosan coating | Xin et al. 2017 |
| blueberry | chitosan and Aloe vera coating | Vieira et al. 2016 |
Table 8.
Bacteriocins in fruits preservation
| Preserved fruits | Bacteriocins | References |
|---|---|---|
| blackberry | bacteriocin produced by Bacillus methylotrophicus BM47 | Tumbarski et al. 2020 |
| strawberry | bacteriocin produced by Lactobacillus | Zhou et al. 2013 |
| apples, tomatoes | bacteriocins produced by Bacillus pumilus, and Bacillus safensis | Babich et al. 2019 |
| strawberries | bacteriocin produced by Bacillus methylotrophicus BM47 | Tumbarski et al. 2019 |
Table 9.
Bacteriophages in fruits preservation
| Preserved fruits | Bacteriophages | References |
|---|---|---|
| strawberries | whey protein concentrate-loaded phages | Sezer et al. 2022 |
| cherry tomatoes, sliced apple | whey protein coated with T7 bacteriophages | Vonasek et al. 2018 |