Worldwide, 20-25% of all harvested fruit and vegetables are lost annually in the field and throughout the postharvest supply handling chain due to spoilage by fungal pathogens. Most impactful postharvest pathogens exhibit necrotrophic lifestyles, resulting in rotting of the host tissues and complete...
ORGANISM(S): Rhizopus stolonifer Fusarium acuminatum Botrytis cinerea Solanum lycopersicum