Harvested fruit and vegetables are perishable, subject to desiccation, show increased respiration during ripening, and are colonized by postharvest fungal pathogens. Induced resistance is a strategy to control diseases by eliciting biochemical processes in fruits and vegetables. This is accomplished by modulating the progress of ripening and senescence, which maintains the produce in a state of heightened resistance to decay-causing fungi. Utilization of induced resistance to protect produce has been improved by scientific tools that better characterize physiological changes in plants. Induced resistance slows the decline of innate immunity after harvest and increases the production of defensive responses that directly inhibit plant pathogens. This increase in defense response in fruits and vegetables contributes to higher amounts of phenols and antioxidant compounds, improving both the quality and appearance of the produce. This review summarizes mechanisms and treatments that induce resistance in harvested fruits and vegetables to suppress fungal colonization. Moreover, it highlights the importance of host maturity and stage of ripening as limiting conditions for the improved expression of induced-resistance processes.

中文翻译：

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水果和蔬菜的诱导抗性：限制采后疾病发展的宿主生理反应

收获的水果和蔬菜容易腐烂，容易干燥，在成熟过程中呼吸作用增强，并且被收获后的真菌病原体定殖。诱导抗性是一种通过引发水果和蔬菜生化过程来控制疾病的策略。这是通过调节成熟和衰老的进程来实现的，从而使农产品保持对引起腐烂的真菌具有高度抵抗力的状态。通过更好地表征植物生理变化的科学工具，改善了利用诱导抗性来保护农产品。诱导的抗性减缓了收获后先天免疫力的下降，并增加了直接抑制植物病原体的防御反应的产生。水果和蔬菜防御反应的增强有助于产生更多的酚类和抗氧化化合物，从而改善产品的质量和外观。这篇综述总结了在收获的水果和蔬菜中诱导抗性以抑制真菌定植的机制和治疗方法。此外，它强调了宿主成熟度和成熟阶段作为改善诱导抗性过程表达的限制条件的重要性。