What is spoilage of orange fruits?

1. Fungal Infections: Fungi like Penicillium, Aspergillus, and Rhizopus cause soft rots, blue molds, and green molds, leading to the decay of the fruit.

2. Bacterial Infections: Bacteria such as Pseudomonas and Erwinia cause soft rots and sour rots, resulting in a breakdown of the fruit's tissue and souring.

3. Mechanical Damage: Physical damage during harvesting, transportation, or handling can create entry points for pathogens and accelerate the spoilage process.

4. Physiological Disorders: Physiological disorders such as chilling injury, heat stress, and senescence contribute to the deterioration of the fruit's quality and appearance.

5. Improper Storage Conditions: Inadequate temperature, humidity, and ventilation during storage favor microbial growth and deterioration of the fruit.

6. Chemical Reactions: Exposure to ethylene, a natural plant hormone, can hasten fruit ripening and senescence.

7. Pests: Insects and pests like fruit flies and weevils can damage the fruit's skin, creating openings for pathogens to enter and cause spoilage.

8. Aging and Over-ripening: As oranges age, they naturally lose moisture and essential nutrients, making them more susceptible to spoilage.

To prevent spoilage, proper handling, storage, and post-harvest treatments, such as refrigeration, controlled atmosphere storage, and fungicides, are employed to extend the shelf life of orange fruits.