ABSTRACT
Avocado production has greatly increased worldwide. Currently, several countries have also introduced this crop for commercial purposes. Avocados are known not only for pleasant flavor but also for exceptional nutritional and health benefits. However, infections by various fungi (e.g., Colletotrichum gloeosporioides – considered as the most important pathogen) cause severe rot losses during their storage, comprising a serious limitation for the fruit producers, wholesalers, retailers, and consumers. The control of these microorganisms is usually accomplished by the application of copper-based fungicides, although their postharvest use is now banned in some countries. The control with fungicides should be done in the field, and the timing for the application is optimal when the infection occurs during flowering and fruit set. For postharvest application, other alternatives under investigation include the use of antagonists and various plant derivatives such as extracts and essential oils. The selection of methods to control avocado pathogens should take into account issues of environmental and dietary safety.
