Spoilage of vegetables

- generally higher pH, water, and protein content than fruits - can support growth of bacteria, yeast, and molds - relatively high REDOX potential - bacterial soft rot: soft, mushy, water-soaked appearance - spoilage defects: discoloration, exudate, off odors, gas production - bacterial spoilage caused by Pseudomonas, Erwinia (cause bacterial soft rot) - spoilage molds: Botyritis cinerea, Geotrichum spp, Rhizopus stolonifer