Extending Shelf Life of Fruits by Using Some Microorganisms Biological Products

Abstract

Softening was considered a main problem in fresh fruits and vegetables during marketing from farm to consumer, that occur as a natural process of maturation and water loss which lead to making them loss of economic value, shortening of shelf life and undesirable for consumed by consumers, therefore, it became important to find some new technique to save these fruits and vegetables, so, pullulans witch know as a neutral water soluble polysaccharide that produced from starch by the fungus Aureobasidium pullulans by fermentation and killer toxin witch know a neutral protein that produced by Yeast Saccharomyces cerevisiae (Bakery yeast) were use as a safe biological materials in this case to inhibition microorganisms growth and weight loss and spoilage to extending shelf life of fruits and vegetables by using some biotechnological methods and biological products from some microorganisms.