15.2   Causes of spoilage of organic goods
		15.2.1 Microbiological causes of spoilage
		15.2.2 Living conditions of microorganisms
			15.2.2.1 Temperature requirements
			15.2.2.2 Humidity/moisture requirements
			15.2.2.3 Atmospheric oxygen requirements
			15.2.2.4 pH value
		15.2.3 Biochemical causes of spoilage
			15.2.3.1 Enzymatic action
			15.2.3.2 Respiration of goods of vegetable origin
			15.2.3.3 Ripening of goods of vegetable origin
			15.2.3.4 Allelopathy
		15.2.4 Physical causes of spoilage
			15.2.4.1 Drying-out of chilled & frozen goods
			15.2.4.2 Chilling damage and frost damage
	Changes in the quality of organic goods with a high water content, which include a large number of foodstuffs, may be caused by five factors:   Infestation with microorganisms (mold and rot)   Biochemical changes, in particular respiration and ripening processes   Physical changes, in particular in the form of drying-out (shriveling, weight loss)   Chilling damage and frost damage   Postharvest diseases   Mechanical damage during handling and transport These factors frequently interact with one another.

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