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Principles of Inheritance and Variation.New Questions and Answers and Forum Categories The right environmental temperature, available moisture and presence of nutrients transferred from the host into water are the most important congenial factors for spore germination which is a preliminary stage for fungal penetration into the host. However, fungal spores or bacterial cells that have reached the suitable host should be capable of penetration or infection into the host tissues. The development of disease during storage depends primarily on the existence of the appropriate microorganisms along with particular host. Fruits and vegetables carry the microorganisms into storage, only a few species can attack naturally while other species inhabits on the surface in large quantities will not penetrate or cause any decay. Harvesting instruments, containers, hands of the labours, packing and storage rooms are all prolific sources of fungal and bacterial spores. Host infection can occur on pre harvest, harvest or any of the Post-harvest handling stages. Some soil microorganisms such as species of the fungi Botrytis, Sclerotinia and Fusarium or the bacterium Erwinia carotovora, are among the main decay agents in stored vegetables and fruits. Soil-residing fungi and bacteria can attack the bulb, tuber, root and other vegetal parts through contact with the soil, lifting of soil particles by winds, rains or by arriving in storage with attached soil residues. Soil, irrigation water and infected plant debris forms an important source of infection. These fungal spores are easily carried by winds, rain, or dispersed by insects to flowers and young fruits at various stages of development and form a potential source of infection. Post-harvest pathogens perpetuate on crop debris in the field and under suitable conditions produce abundant spores.
Alternaria, Fusarium, Penicillium, Aspergillus, Rhizopus, Mucor, Botrytis are among the most important cause of decaying which affect harvested fruits and vegetables.
In addition picked fruits and vegetables are rich in moisture and nutrients consequently, their prolonged storage leads to the senescence of tissues that suits the development of pathogens.įungi and bacteria responsible for storage decay often originate in field or orchard.
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