Postharvest Rots
Many fungi
36 host plants
Last updated
This profile contains verified disease data from extension databases. Regional field notes and expert review are in progress.
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.
Quick Reference
Management
Cultural Controls
- 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.
- Shield harvested fruit from sun and heat.
- Harvest in the morning rather than afternoon so fruit have higher firmness and less flesh extrusion risk.
- Harvest at proper maturity, and instruct harvesters on the proper technique for removing fruit from the tree.
- Late harvest can result in increased decay rates.