Postharvest decay of strawberry fruit: Etiology, epidemiology, and disease management

Strawberry fruit are delicate and succulent, and after harvest they can commonly undergo fungal spoilage. The main strawberry pathogen is Botrytis cinerea, followed by Rhizopus stolonifer, Mucor spp., Colletotrichum spp., Penicillium spp., which are the major pathogens responsible for postharvest decay of strawberry fruit. The traditional strategy of control of postharvest strawberry decay rely on the application of fungicides during the crop growing cycle. Conventional fungicides are applied around flowering, and treatments can be repeated up to harvest. Nowadays, there are many alternatives to conventional fungicides that are characterized by low impact on the environment and on human health. These include biological control agents, natural compounds, decontaminating agents, physical methods, and their combinations. According to an integrated pest-management approach, management of postharvest diseases starts before cultivation in the field, with the suitable choice of the strawberry variety, place of cultivation, and cultivation technique. This continues during the crop development, with weed control, soil sanitation, and management of water and humidity. Careful picking at harvest and then rapid and constant cold storage are the key factors to assure good quality of harvested strawberry fruit. A modified atmosphere that is enriched in ozone, oxygen, or carbon dioxide is frequently used during strawberry storage, to slow down senescence and reduce decay.