Spoilage Organisms

The primary causative agents for microbial spoilage of melons are mostly yeasts and molds and, to a lesser extent, bacteria. Several studies have demonstrated the presence of enteric bacteria, including Enterobacteriaceae and Pseudomonadaceae, on whole and fresh-cut melons [17]. Microorganisms responsible for postharvest diseases are not necessarily dominant on the surface of sound fruits; they are abundant in the environment and can easily contaminate the melon surfaces. In a study conducted at the Eastern Regional Research Center, it was found that the spoilage organisms in fresh-cut melon were mostly yeasts and molds, Pseudomonas spp., and Erwinia spp. [19]. The level of these organisms in freshly prepared cut melons was very low but gradually increased during storage at 5 or 20° C.

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