New Alternatives to Preserve Fresh Vegetables and Fruits from Postharvest Fungal Spoilage

The global population's rapid growth demands increased production of fresh fruits and vegetables, raising concerns that current food production may fall short by 2050. Fruits and vegetables face significant fungal threats, especially postharvest pathogens such as those from the Penicillium and Botrytis genera, leading to spoilage during transport, storage, and marketing. Minimizing these losses is crucial for global food security. Effective postharvest practices involve managing storage conditions such as time, temperature, and relative humidity, and utilizing chemical, physical, biological treatments, and modified atmosphere condition. These methods mitigate biological processes linked to senescence, reduce disorders, and inhibit fungal growth and contamination. While traditional research focused on physical and chemical treatments, biocontrol methods are emerging as sustainable solutions. Studies demonstrate that these methods, combined with optimal storage temperatures, effectively preserve fruit and vegetable quality and nutritional attributes. This chapter reviews recent strategies for managing postharvest fungal diseases, comparing novel nondestructive alternative control methods with conventional approaches, while addressing ongoing challenges and exploring sustainable agricultural trends shaping future practices. The global population's rapid growth demands increased production of fresh fruits and vegetables, raising.