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The document outlines the main causes of spoilage in preserved products, including enzymes, moulds, yeasts, and bacteria. Enzymes cause fruits to ripen and eventually rot, while moulds and yeasts thrive in damp conditions, leading to spoilage. Bacteria, which can exist in vegetative or spore forms, are inhibited by fruit acids but can spoil non-acidic foods like vegetables.

Author

Munmun gain

Language

EN