Evolution of fungal community associated with ready-to-eat pineapple during storage under different temperature conditions
E. Manthou, G. Coeuret, S. Chaillou, G. Nychas
The paper assesses fungal communities in ready-to-eat pineapple during storage under different temperatures, finding initial microbiota and environmental factors influence spoilage.
bioRxiv · Sep 24, 2020Microbiology