oxygen and carbon dioxide, and the presence of nutrients in the form of sugars, starches,
or other organic compounds. Many immature fruits and vegetables contain compounds
that inhibit the growth of some disease organisms. These compounds and the resistance
they provide are often lost during ripening. Therefore, a fresh wound on the surface of a
warm, wet, ripened fruit or vegetable enclosed within a shipping container provides an
ideal site for postharvest pathogens to colonize and develop. Gentle handling to prevent
wounding and thorough cooling immediately after harvest can significantly reduce the
incidence of postharvest disease. Figure 1 illustrates the effects of temperature on the