Biological Control of Postharvest Diseases of Fruits and Vegetables: An Emerging Technology*

Abstract

Losses are generally determined at a single point in the postharvest food pipeline and accumulated losses while food is being transported and processed are seldom calculated. We fail to consider postharvest disease losses in grocery stores, restaurants, fast food outlets, and kitchens. Also, losses in the nutritional value and quality of food are generally overlooked. In less de­ veloped countries, postharvest losses are even greater because of the lack of adequate refrigeration and poor sanitation. Worldwide, postharve st losses have been estimated to be 50% of the harvested crop (20) and much of this is due to rots caused by microorganisms. Fungicides are a primary means of controlling postharvest diseases (26) and they have recently come under special scrutiny as posing potential oncogenic risks when applied to processed foods. A 1987 U.S. National Academy of Sciences (NAS) report (41a) states, As a class the fungicides present special difficulties because nine oncogenic compounds account for about 90% of all fungicide sales. The report indicates that fungicides constitute 60% of the