ABSTRACT
Vegetable crops may be produced as both fresh market and processed commodities and can be grown under field conditions or in controlled environments, such as glasshouses or other similar structures. There are numerous fungal diseases that attack a wide range of these vegetable crops (Howard et al. 1994), thereby reducing crop yield and quality. Methods for disease control have included the use of cultural practices to reduce pathogen inoculum and disease incidence, development of resistant cultivars, as well as the application of chemical fungicides to inhibit pathogen development. The use of biological control strategies has also demonstrated the potential of fungi and yeasts in reducing a range of fungal pathogens that cause various diseases on vegetable crops.
