ABSTRACT
Fruit and vegetables are highly perishable produce and, after harvest, are subjected to considerable quantitative losses. Since they are rich in water and nutrients, such produce are ideal substrates during storage for the development of pathogenic microorganisms such as Penicillium spp., Monilinia spp. and Botrytis cinerea. Waste, produced during the postharvest phase, also represents an important economic loss, considering the added value of fruit after harvest, storage, transport, and commercialization. The extent of postharvest losses varies, depending on the commodities
5.1 Introduction .................................................................................................... 89 5.2 Physical Control of Postharvest Diseases .......................................................90
