The role of induced resistance in mitigating postharvest fungal diseases in fruits and vegetables.

BACKGROUND

The process of fruit ripening after harvest renders them susceptible to water loss and disease development by fungal pathogens. Postharvest fungal diseases compromise produce quality and reduce marketable yield, resulting in economic losses and increased food wastage. Fungal disease development is mitigated by plant defense response, fungal pathogenicity factors and control interventions. Induced resistance in harvested fruits has been reported to mitigate disease development by modulating the processes of ripening and senescence, which contributes to the level of host resistance against decay fungi.

AIM OF REVIEW

The purpose of this review is to provide a comprehensive overview of our current understanding of induced resistance in harvested fruit, and its potential application in the management of postharvest diseases. We hope to provide a scientific information to optimize postharvest practices, improve product quality, prolong shelf-life, and enhance the overall management of harvested and stored produce.

KEY SCIENTIFIC CONCEPTS OF REVIEW

Technologies designed to induce host resistance in harvested fruit has been gaining increased interest. This review provides an overview and discussion of recent advances in our understanding of infection mechanisms used by postharvest fungal pathogens, host defense response in harvested produce, and novel ecological, environmental-friendly strategies that enhance host resistance. Existing issues, obstacles and topics of future research are also discussed. Our review highlights the significant scientific and practical potential for the development of methods designed to enhance the resistance of fruit to postharvest pathogens and underscores the need to develop innovative management strategies that mitigate postharvest diseases and their impact on fruit quality, yield, and monetary value.