Microbial Spoilage of Cashew Apples and its Prevention

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dc.contributor.authorBopaiah, B.M.
dc.date.accessioned2014-07-04T10:35:02Z
dc.date.available2014-07-04T10:35:02Z
dc.date.issued2007-02
dc.description.abstractThe microorganisms responsible in the spoilage of cashew apples were investigated. Among the Yeasts Rodotorula sp. (red yeast), Cyptococcus sp., Torulapsis sp., Candida sp. and Saccharmyees sp., were observed. The fungi associated are Mucor sp., Aspergillus niger, Rhizopus sp., and Collitotrichum gloeosporoides. The prevention of cashew apples' spoilage by yeast and fungi are outlined.en_US
dc.identifier.citationIndian Cashew J. 1981 v-16 i-2 p-15,17en_US
dc.identifier.urihttp://hdl.handle.net/123456789/3675
dc.language.isoenen_US
dc.titleMicrobial Spoilage of Cashew Apples and its Preventionen_US
dc.typeArticleen_US

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