|Sunken black rings of fungal growth on a stored pumpkin|
Post harvest rot organisms take advantage of wounds like small cuts, bruises, or chilling injury to infect plant tissue. To avoid problems with storage rot harvest fruits and vegetables when they are fully mature but not overripe. Take care not to bruise or damage the fruit during the harvest process and do not store produce that is already showing signs of rot or has obvious cuts or bruises.
|White mold spreads through stored carrots. W. Brow Jr. Bugwood|