Case Studies

Abstract

Following the harvest, fresh fruits and vegetables become susceptible to invasion by postharvest microorganisms which generally would not attack them while they are still attached to the parent plant. The storing of fruits or vegetables for considerable periods of time to extend the marketing season and to enable their shipment to destinations distant from areas of production is accompanied by continuous physiological and chemical changes associated with ripening and senescence. Along with these changes, the vulnerability to postharvest infection increases. As the resistance to diseases usually decreases with postharvest time (Eckert 1978), economic losses attributed to microbial deterioration become heavier with longer periods of storage and transportation. The spoilage rates may be especially high in hot and humid climates, conditions which are particularly favorable for pathogen growth.