Citation: Gomes AAM, Queiroz MV and Pereira OL. Mycofumigation for the Biological Control of Post-Harvest Diseases in Fruits and Vegetables: A Review. Austin J Biotechnol Bioeng. 2015; 2(4): 1051. Austin J Biotechnol Bioeng - Volume 2 Issue 4 - 2015 Submit your Manuscript | www.austinpublishinggroup.com Pereira et al. © All rights are reserved Austin Journal of Biotechnology & Bioengineering Open Access Abstract There are several causes of post-harvest losses in fruits and vegetables, and microbial infections are responsible for the greatest losses that occur during the transport, storage, and sale of these products. Chemical control is the most used method to control post-harvest diseases in fruits and vegetables by directly applying synthetic fungicides to the product to be consumed. However, the indiscriminate use of fungicides may be associated with serious toxicity problems in humans and environmental imbalance. Mycofumigation, which is the use of volatile antimicrobial organic compounds produced by fungi to inhibit microbial growth, has become a promising alternative for controlling phytopathogenic fungi associated with post-harvest diseases in fruits and vegetables. The technique has some advantages relative to traditional disease control methods, for example, it does not require direct contact between the antagonist and the plant product, the antimicrobial volatiles diffuse easily in closed environments, they do not leave residues on the plant product to be consumed, and most of the antimicrobial volatile mixtures exhibit bioactivity against a wide range of microorganisms, including many phytopathogens associated with post-harvest diseases. This review highlights mycofumigation as a method for controlling post-harvest diseases in fruits and vegetables, emphasizing the effects of volatile compounds on phytopathogenic fungi and their potential to be applied during the transport and storage of fresh fruits and vegetables. Keywords: Biofumigation; Muscodor; Antimicrobial volatiles his microbial group stands out as important post-harvest disease- causing agents with the highest frequency and activity, and they are responsible for 80 to 90% of the total losses caused by microbial agents (Figure 1). Many fungal species within the most varied genera have been reported to be associated with post-harvest diseases in fruits and vegetables worldwide: Penicillium Link, Aspergillus P. Micheli, Geotrichum Link, Botrytis P. Micheli, Fusarium Link, Alternaria Nees, Colletotrichum, Dothiorella Sacc, Lasiodiplodia Ellis & Everh, Phomopsis Sacc. & Roum, Cladosporium Link, Phytophthora De Bary, Pythium Nees, Rhizopus Ehrenb, Mucor P. Micheli ex L., Sclerotium Tode, Rhizoctonia D.C. [5-12]. In addition to their potential to cause rot, some fungi that are associated with fruits and vegetables have high potential for mycotoxin production. hese secondary metabolites exhibit bioactivity associated with toxic efects in humans, animals, and plants [13]. Several toxins produced by Aspergillus, Penicillium, and Fusarium species and their toxic efects on humans have been reported [14,15]. Practices have been adopted to reduce the incidence of fungi and consequent damage and losses caused by post-harvest diseases in fruits and vegetables, including manipulation of the storage environment and resistance induction. However, the main method used to control post-harvest diseases in fruits and vegetables is by applying fungicides via spraying or even by immersing the horticultural products in fungicide solution [12,16]. Studies have indicated the eiciency of several fungicides with diferent active ingredients in controlling post-harvest decay in fruits Abbreviation VOCs: Volatile Organic Compounds Introduction As fruits and vegetables are usually tender and juicy, they can become rich and adequate substrates for microbial growth and, consequently, post-harvest infections. hese infections are usually responsible for the greatest post-harvest losses observed in horticultural products. For example, in citrus fruit, the Penicillium digitatum (Pers.) Sacc. fungus is responsible for more than 90% of post-harvest production losses [1]. Physical and physiological damage favors microbial infections, and fruits’ and vegetables’ natural resistance to disease decreases with maturation, favoring phytopathogen invasion. hese phytopathogens require an entry site to start an infection and may become a serious problem in products stored for long periods of time [2]. Post-harvest decay during the supply chain has been identiied as the greatest cause of post-harvest losses in fruits and vegetables, which results in signiicant economic losses [3]. It is estimated that approximately 20-25% of the fruits and vegetables harvested in developed countries are lost due to action/attack by phytopathogenic microorganisms during post-harvest handling. In developing countries, post-harvest losses are usually higher, especially due to inadequate storage methods and transport diiculties [4]. Fungi are oten involved in the decay of fruits and vegetables. Special Article - Fungal Biotechnology: Current and Future Perspective Mycofumigation for the Biological Control of Post- Harvest Diseases in Fruits and Vegetables: A Review Gomes AAM 1 , Queiroz MV 1 and Pereira OL 2 * 1 Departamento de Microbiologia, Universidade Federal de Viçosa, Brazil 2 Departamento de Fitopatologia, Universidade Federal de Viçosa, Brazil *Corresponding author: Pereira OL, Departamento de Fitopatologia, Universidade Federal de Viçosa, Av. Peter Henry Rolfs, s/ n - Campus Universitário, Viçosa – MG, CEP. 36570-900, Brazil Received: June 25, 2015; Accepted: August 28, 2015; Published: September 02, 2015