Fourie, J., 2013, ‘Post-harvest decay on stone fruit…what, when and how to reduce. Part 1: Understanding the infection process of the decay causing pathogens and factors affecting decay development’, SA Fruit Journal 12(3), 50-54.
Flavour, aroma, firmness (delayed softening) and eating quality after purchase, influences consumer preference and acceptance of stone fruit. These expectations demand sales of ripe, almost ready to eat fruit, with no decay. Decay development is potentially a major problem on stone fruit during storage. Losses of stone fruit during the postharvest phase can be rapid and severe, especially if fruit are of advanced maturity.