Spoilage organisms
A range of microbes can cause postharvest disease on vegetables. Some are bacteria but most are fungi.
Many bacteria and fungi can cause postharvest disease on fruit and vegetables. The most important postharvest pathogens of vegetables are the fungi Alternaria, Botrytis, Fusarium, Rhizopus and Sclerotinia. Erwinia, the cause of soft rots, is the main bacteria affecting vegetables. Bacterial rots are more likely to develop on vegetables than on fruit because they usually have a pH >4.5, which favours bacteria.