Fungal diseases result in significant losses of fruits and vegetables during handling,
transportation and storage. At present, post-production fungal spoilage is predominantly …

In land plants the cuticle is the outermost layer interacting with the environment. This
lipophilic layer comprises the polyester cutin embedded in cuticular wax; and it forms a …

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 …

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

Plants interact with diverse microbial communities and share complex relationships with
each other. The intimate association between microbes and their host mutually benefit each …

Reactive oxygen species (ROS) play a dual role in fruit–pathogen interaction, which largely
depends on their different levels in cells. Fruit recognition of a pathogen immediately triggers …

The horticultural industry helps to enrich and improve the human diet while contributing to
growth of the agricultural economy. However, fungal diseases of horticultural crops …

Worldwide, 20–25% of all harvested fruit and vegetables are lost annually in the field and
throughout the postharvest supply chain due to rotting by fungal pathogens. Most …

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 …

During storage and ripening, mango fruit develop stem-end rots (SER) that reduce quality,
causing significant losses of harvested fruit. The presented results indicate that pathogens …