Changes of Bacterial Diversity Depend on the Spoilage of Fresh Vegetables

Changes of Bacterial Diversity Depend on the Spoilage of Fresh Vegetables

Almost 10~30% of vegetables were discarded by the spoilage from farms to tables. After harvest, vegetables are often spoiled by a wide variety of microorganisms including many bacterial and fungal species. This investigation was conducted to extent the knowledge of relationship the spoilage of veget...

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Bibliographic Details
Main Authors: Dong Hwan Lee, Chang-sik Oh, Eunjung Roh, So Yeon Park, Kyu Suk Jung, Sunggi Heu, Jongchul Yoon, Jungel Ryu
Format: Article
Language:English
Published: Hanrimwon Publishing Company 2011-04-01
Series:Research in Plant Disease
Subjects:
Bacterial diversity
Fresh vegetables
Microbial spoilage
Online Access:http://www.online-rpd.org/journal/view.html?uid=582&sort=&scale=&key=year&keyword=&s_v=17&s_n=1&pn=vol&year=2011&vmd=Full

Internet

http://www.online-rpd.org/journal/view.html?uid=582&sort=&scale=&key=year&keyword=&s_v=17&s_n=1&pn=vol&year=2011&vmd=Full

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