Abstract
Postharvest biological treatment entails a range of different approaches, including strengthening of the commodity’s natural defense mechanisms and application of antagonistic microorganisms and natural antimicrobial substances. Postharvest biological treatment has highlighted the potential of antagonistic microorganisms (fungi, bacteria and yeasts) against a limited number of pathogens, and only on specific hosts. Further studies are therefore required to identify antagonists with a broad spectrum of activity. The resistance of fruits and vegetables to postharvest diseases is closely linked to the ripening process, and drops markedly with the onset of tissue senescence: It is now possible to protect the product by inducing disease resistance. Plants produce a large number of secondary metabolites with antimicrobial effect on the main postharvest pathogens. Detailed studies have been conducted on aromatic compounds, essential oils and volatile substances. Combination of the above complementary techniques could well lead to effective control of postharvest fungal diseases.
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