What is the management practice for soft rot after harvest?

The management practice for soft rot after harvest effectively centers around rapid cooling of fruit. This is crucial because soft rot, primarily caused by pathogens such as bacteria in the Pectobacteriaceae family, thrives in warmer, moist conditions. When fruits are cooled quickly post-harvest, it reduces the overall temperature, which slows down the metabolic rates of both the fruit and the pathogens responsible for soft rot.

Rapid cooling also minimizes the accumulation of moisture on the fruit's surface, which is an essential factor in preventing the onset of decay. By keeping the temperature low, the quality and shelf life of the fruit are significantly extended, rendering it less susceptible to infections that can lead to soft rot.

In contrast, practices such as excess watering and increased humidity can create ideal conditions for the development of soft rot and other similar diseases by promoting water accumulation that pathogens use to proliferate. Long-term storage at room temperature fails to provide the necessary conditions for maintaining fruit quality and encouraging pathogen suppression. Therefore, rapid cooling stands out as the best practice to inhibit the growth of soft rot after harvesting.