{"id":23253,"date":"2026-09-28T12:37:05","date_gmt":"2026-09-28T10:37:05","guid":{"rendered":"https:\/\/danubagarden.hu\/?p=23253"},"modified":"2026-09-28T12:41:42","modified_gmt":"2026-09-28T10:41:42","slug":"microbacrol-2","status":"publish","type":"post","link":"https:\/\/danubagarden.hu\/en\/mikrobakrol-2\/","title":{"rendered":"Chapter 2"},"content":{"rendered":"

Would you have thought that every freshly picked tomato or apple is home to millions of microorganisms?<\/strong><\/mark><\/p>\n\n\n\n

No matter how closely we look, we cannot see them with the naked eye. Yet bacteria, yeasts and fungi live on the surface of all freshly picked fruit and vegetables. This is a completely natural phenomenon.<\/p>\n\n\n\n

Where do the microbes come from?<\/strong><\/h2>\n\n\n\n

Plants interact with their environment throughout their entire lives. Micro-organisms can reach their surfaces from the soil, the air, raindrops, irrigation water, as well as from insects, birds and other animals that visit the plants. At harvest time, we ourselves can also transfer microorganisms via our hands or harvesting tools.<\/p>\n\n\n\n

One might ask: so why doesn\u2019t all fruit go off whilst still on the plant?<\/strong><\/h2>\n\n\n\n
\n
\n

The reason for this is that plants their own natural defences<\/strong> . The fruit\u2019s skin, the waxy cuticle and other protective layers make it difficult for microorganisms to adhere to the fruit, multiply and penetrate the internal tissues. This is one of nature\u2019s important defence mechanisms.<\/p>\n\n\n\n

Of course Not all microorganisms are harmless<\/strong>.<\/p>\n\n\n\n

If the crop comes into contact with contamination of animal or human origin, it may also become contaminated with dangerous pathogens.<\/p>\n<\/div>\n\n\n\n

\n
\"Micro-organism\"<\/figure>\n<\/div>\n<\/div>\n\n\n\n
\n
\n
\"Harmful<\/figure>\n<\/div>\n\n\n\n
\n