What should be controlled to manage postharvest diseases effectively?

To effectively manage postharvest diseases, it is essential to control the humidity and temperature of the storage environment. These two factors are critical in inhibiting the growth of pathogens that can cause decay and spoilage of produce after harvest.

High humidity creates a favorable environment for fungal growth, while insufficient temperature control can lead to accelerated ripening and increased susceptibility to diseases. For instance, storing fruits and vegetables at improper temperatures can result in a shorter shelf life and can encourage the growth of molds and bacteria. Therefore, regulating these environmental conditions not only preserves the quality and extend the shelf life of produce but also minimizes the risk of postharvest diseases, ultimately ensuring better marketable quality and reducing losses.

On the other hand, factors such as light exposure, packaging aesthetics, and soil type primarily affect preharvest practices and initial quality rather than the management of diseases after harvest. They do not play a direct role in the conditions under which harvested produce is stored and handled, making them less relevant for postharvest disease control.