Postharvest decay of fruits, vegetables, and grains by fungal pathogens causes significant economic losses. Infected produce presents a potential health risk since some decay fungi produce mycotoxins that are hazardous to human health. Infections are the result of the interplay between host resistance and pathogen virulence. Both of these processes, however, are significantly impacted by environmental factors, such as temperature, UV, oxidative stress, and water activity. In the present review, the impact of various physical postharvest treatments (e.g., heat and UV) on the viability and virulence of postharvest pathogens is reviewed and discussed. Oxidative injury, protein impairment, and cell wall degradation have all been proposed as the mechanisms by which these abiotic stresses reduce fungal viability and pathogenicity. The response of decay fungi to pH and the ability of pathogens to modulate the pH of the host environment also affect pathogenicity. The effects of the manipulation of the postharvest environment by ethylene, natural edible coatings, and controlled atmosphere storage on fungal viability are also discussed. Lastly, avenues of future research are proposed.

中文翻译：

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采后环境对腐烂真菌生存力和致病性的影响

真菌病原体对水果，蔬菜和谷物的收获后腐烂会造成重大的经济损失。受感染的产品具有潜在的健康风险，因为某些腐烂真菌会产生对人体健康有害的霉菌毒素。感染是宿主抵抗力和病原体毒力相互作用的结果。但是，这两个过程都受到环境因素的显着影响，例如温度，紫外线，氧化应激和水分活度。在本综述中，对各种物理采后处理（例如加热和紫外线）对采后病原体活力和致病力的影响进行了综述和讨论。氧化损伤，蛋白质损伤和细胞壁降解已被提出为这些非生物胁迫降低真菌生存力和致病性的机制。腐烂真菌对pH的响应以及病原体调节宿主环境pH的能力也会影响致病性。还讨论了乙烯，天然可食性涂料对采后环境的控制以及可控气氛储存对真菌生存能力的影响。最后，提出了未来研究的途径。