• Definition

  Conservation diseases include several fungal diseases that affect fruit stored in cold storage after harvest, particularly apples. These diseases cause significant downgrading or even total loss of infected fruit. They can grow silently during storage and become apparent when the chambers are opened.

  Development Lifecycle

  1. Orchard contamination : spores present on the fruit at harvest or introduced by wounds (insects, hail, handling).

  2. Latency : some fungi remain dormant until they cool down.

  3. Development in storage : in favourable conditions (wounds, humidity, poorly controlled temperature), diseases occur.

  4. Spread : Spores released in the cold room can contaminate other fruit.

  Symptoms

  • • • Brown or black spots on the epidermis.

      • Soft rot, sometimes accompanied by coloured mould (grey for Botrytis, blue-green for Penicillium).

      • Fermentation smells.

      • Fruits mummified or covered with sporulation.

      • Total or partial commercial depreciation.

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  Contributing factors

  • • Injuries on fruit during harvest or transport.

    • Poorly controlled temperatures and humidity in the cold room.

    • Harvesting overripe or already contaminated fruit.

    • Lack of hygiene in the premises or checkouts.

    • Lack of post-harvest antifungal treatments.

    • Prolonged storage without control.

Preventive control (in the orchard)

• Limit injuries during harvesting and sorting.
• Harvest at the right stage of maturity.
• Protect orchards against the main diseases during the season (botrytis, scab, moniliosis, etc.).

Post-harvest control

• Disinfection of cold rooms before storage.
• Use of post-harvest antifungal products (if allowed).
• Ventilation and strict temperature and humidity control in rooms (typically 0–2°C, RH 90–95%).
• Remove damaged fruit promptly to avoid cross-contamination.

Biological control

• Experimental use of antagonistic agents (e.g., Candida sake, Pichia anomala) against Penicillium or Botrytis.

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