A study was conducted to investigate the influence of microbiological activity on different quality factors of fruit and vegetable during storage. The fresh produce samples were collected from modified atmosphere packaging shed and assayed by enumerative tests for total aerobic bacteria, total coliforms and Escherichia coli. These samples were also analyzed for Salmonella, Pseudomonas fluorescence and Erwinia carotovora. For strawberry, geometric mean indicator levels ranged from bacterial

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... 2.6 to 10.7 log cfu/g less than fungal count ranged from 0.6 to 3.9 log cfu/g. For spinach leaves, geometric mean indicator levels ranged from bacterial count 3.0 to 11.2 log cfu/g less than fungal count ranged from 1.5 to 4.2 log cfu/g. Sodium benzoate and benzoic acid were capable of suppressing the growth of major spoilage microorganisms of intermediate fruit and vegetables. However, a number of studies have demonstrated that compounds existing in many chemical preservatives also possess antimicrobial activity. The most effective chemical preservatives were tested for their efficacy of inhibiting microbial growth in inoculated fresh fruit and vegetables.