Considerable amounts of fruits and vegetables are lost to spoilage after harvest. This loss
can range from 10–50% depending on the commodity and country. Presently, synthetic …

The past twenty years has seen the field of postharvest biocontrol evolve into a sophisticated
science with global research programs worldwide, numerous yearly publications, patented …

Fruit wounds were utilized to screen for potential antagonists to postharvest rot organisms
from unidentified microbial populations on fruit surfaces. Washings from apple, oranges, and …

Postharvest diseases cause considerable losses in fruits and vegetables during
transportation and storage. Synthetic fungicides are the primary mean to control postharvest …

Purpose of review: Alternative methods to fungicide treatments have been studied in order to
prevent fruit losses in the postharvest phase. Within these methods the applications of …

The use of biocontrol agents (BCAs) to control postharvest fruit diseases is still constrained
by the lack of high levels of disease control required in the postharvest phase, ie, more than …

Spoilage of fruits and vegetables after harvest often causes losses as great as 25–50% of
the harvested crop. Much of this is due to rot micro-organisms which are currently controlled …

Findings: At the beginning of the 1960s, treatments based on chemical fungicides as the
main method of reducing postharvest fruit losses obtained satisfactory results. However, the …

The postharvest spoilage of fruits and vegetables accounts for losses from the 5% to the
50% depending on the storage conditions. The agents of decay are mainly phytopathogenic …

The fresh-cut produce industry is a rapidly growing $10 to $12 billion a year industry,
accounting for over 10% of all produce sales in the US, and has annual growth rates in the …