Strategies to control post-harvest diseases of table grape: a review

Table grapes are subjected to mycobial decay during post-harvest handling worldwide. During transit and storage of fruit high sugar content of grapes is an ideal substrate for the development of pathogenic microorganisms, establishing processes of rot with consequent loss of products ranging from a minimum of 30–40% in countries with advance technologies, to over 50% in developing countries. Rotting caused by fungi such as Aspergillus, Botrytis, Cladosporium, Fusarium, Penicillium, Mucor and Rhizopus species is the main factor reducing the post-harvest quality of table grapes. Studies related to the management of post-harvest decay of table grapes and prevention of quality losses have been carried out by using several methods such as physical, chemical, biological and botanical. This review gives a detailed idea about all these methods which have been described in numerous research papers recently and in the past and to identify research avenues that can facilitate the implementation of these technologies as preservative of table grapes. Such knowledge could contribute to design of new and more effective technologies for the management of post-harvest decay of table grapes because alternative and integrative strategies like use of biological antagonists, natural compounds and controlled atmosphere storages are the need of the day.