Posted at December 27, 2010 in News by JHPS Gardens

Fruit and vegetable storage problems

To prevent the spreading of disease, check fruit and vegetable storage areas regularly and dispose of any affected. Most fungi enter in wounds, but some spread by contact; handle produce carefully and keep fruits apart from each other.
Brown rot
Attacks apples and pears on trees and n storage, spreading easily by contact. Brown patches develop with rings of pale pustules, or fruit can turn completely black. 
Grey mould
Affects fruit, carrots and squashes, especially in overcrowded, badly ventilated stores. The fungus forms a fluffy grey mould, releasing clouds of spores.
Bacterial soft rot
Common on root crops and onions. Soil-dwelling bacteria enter via wounds, initially causing badly smelling lesions, and can rot the entire inside leaving just the skin.
Onion neck rot
A Fungus developing after 10 weeks storage. Outer scales soften and the neck browns.
Potato dry rot
Causes dark brown lesions and discoloured, mouldy flesh. Spores of the fungus are carries on adhering soil and enter wounded tubers in too-warm storage areas.