Postharvest Rots

You'll see postharvest rots as decay developing on stored fruit and vegetables after harvest. Proper harvesting technique and careful handling prevent wounds that allow rot entry. Store fruit at proper temperatures and humidity levels. Remove infected fruit promptly to prevent spread. Sanitation of storage facilities is essential. Rot diseases are difficult to manage once established. Focus on prevention through proper culture and site selection.

The key is to prevent mechanical injury to fruit during and after harvest. Just before the first harvest, disinfect storage rooms by fogging with ozone or peroxyacetic acid.