水果含水份及其它溶质,易遭栖息在果实外面的各种微生物侵害,其中,多数是偶发性微生物,一般在果实成熟后危害组织,如熟果贮藏于高温高湿条件下,受害更为严重。浆果和仁果多数是由真菌侵染的。因果汁为酸性,能明显抑制细菌生长。仁果(如苹果和梨)在采摘以前,致腐的真菌虽为数 Fruits contain water and other solutes that are easily attacked by various microorganisms that inhabit the fruit. Most of them are sporadic microorganisms, which are harmful to tissues after ripening. For example, cooked fruits are stored under high temperature and high humidity, causing more damage serious. Berries and kernels are mostly infested with fungi. Fruit juice is acidic, can significantly inhibit bacterial growth. Pomes (such as apples and pears) Before harvesting, although the number of rotting fungi