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Microbiological Spoilage of Fruits and Vegetables
cellular lytic enzymes that degrade these polymers to release water and the plant’s other intracellular constituents for use as nutrients for their growth. Fungi in partic-ular produce an abundance of extracellular pectinases and hemicellulases that are important factors for fungal spoilage (Miedes & Lorences, 2004). Some spoilage
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