Harvested fruit and vegetables are perishable, subject to desiccation, show increased
respiration during ripening, and are colonized by postharvest fungal pathogens. Induced …

More than one third of harvested fruit and vegetables are lost and do not reach the
customers mainly due to postharvest decay. During the last decade, several postharvest …

Purpose of review: This review describes research indicating that chemical-induced
resistance can be part of postharvest disease control and provides brief knowledge of the …

Due to post-harvest losses more than 30% of harvested fruits will not reach the consumers'
plate. Fungal pathogens play a key role in those losses, as they cause most of the fruit rots …

Insidious fungal infections by postharvest pathogens remain quiescent during fruit growth
until, at a particular phase during fruit ripening and senescence, the pathogens switch to the …

Fruit diseases brought on by fungus infestation leads to postharvest losses of fresh fruit.
Approximately 30% of harvested fruits do not reach consumers' plates due to postharvest …

The increased susceptibility of ripe fruit to fungal pathogens poses a substantial threat to
crop production and marketability. Here, we coupled transcriptomic analyses with mutant …

Humanity faces the challenge of having to increase food production to feed an exponentially
growing world population, while crop diseases reduce yields to levels that we can no longer …

Tomatoes are globally recognized as an important crop due to their sensory properties and
abundant bioactive compounds. However, their susceptibility to contamination by fungus …

Postharvest decay of fruits, vegetables, and grains by fungal pathogens causes significant
economic losses. Infected produce presents a potential health risk since some decay fungi …