Why do fresh fruits and vegetables rot at home?

Silvia Bautista Baños, Laura L. Barrera Necha, Zormy N. Correa Pacheco Center for the Development of Biotic Products (ceprobi) National Polytechnic Institute (IPN).

Fresh agricultural products often faces infections from fungi and bacteria both in the field and during storage, leading to postharvest diseases. These diseases cause decay and deterioration in crops after harvesting, exclusively due to pathogenic microorganisms. Identifying these microorganisms, understanding their origin, and establishing proper control measures are crucial steps in preventing losses.

Postharvest diseases typically manifest as rottingin agricultural products. Fungi mostly affect fruits, while bacteria are more common in vegetables. Fungi thrive on sugars, while bacteria rely on water and other nutrients present in vegetables.

The infection process occurs in two ways. In the first, microorganisms enter plants in the field during flowering or development through irrigation water, air, or soil contact, remaining in a dormant state (latency). In the second, infection happens through cuts, bruises, or damage suffered by the produce, usually due to poor handling during harvest or contaminated packaging, containers, bags, or boxes.In both cases, the disease appears during storage as the fruit or vegetable ripens.

Beyond causing physical damage and an unappealing appearance, these microorganisms acce-lerate deterioration by speeding up ripening. Some also produce toxins, known as mycotoxins, which pose serious health risks if consumed. One example is aspergillosis, a disease caused by Aspergillus spp., which commonly affects corn, figs, and peaches. These issues can result in significant economic losses, especially for export crops, as they are immediately reject at entry points.

Science has made great strides in this field, though prevention remains the best approach. Unfortunately, chemical fungicides have long been the primary control method, leading to environmental concerns. As a result, researchers are developing biofungicides derived from plant extracts, marine organisms like chitosan, and beekeeping products like propolis. These alternatives pose no toxicity risks to consumers or the environment. The Postharvest Technology Laboratory at ceprobi prioritizes research in this area, achieving highly promising results.

For more information visit, Conversus: The power of plants