ABSTRACT : From the ancient times , Man always had an inevitable need for food preservation as the availability of fruits and vegetables is dependant on seasons of the year. The increased shelf life of food benefits us by cutting down the production cost; Also,it can be shipped to areas undergoing shortage. Food spoilage is generally characterized by organoleptically noticable changes(e.g.discoloration).Though microbes and enzymes in fruits are major causes for spoilage, the moisture content in the food is also a significant contributor which is stated in the studies by ( ).