Isolation and Identification of Pathogenic Fungi in Kiwifruit during the Storage Period

Kiwifruit contains 18 kinds of amino acids necessary for the human body, as well as calcium, iron, zinc, selenium and other element, which i honored as " the kings of fruits" due to high content of vitamin C and rich nutrition. According to the statistical data of 2017 China Kiwifruit Industry Development Report1] , Chinas kiwifruit production reached 2. 37 million t in 2016, mainly concentrated in Shaanxi, Henan and Sichuan, and the output of the three provinces accounts for 85.2% of the total output of kiwifruit in China. Because kiwifruit belongs to respiratory climacteric fruit, it will easily become soften and rot after harvesting, and is flavor and edible value will rapidly reduce. [...]the pathogens will grow and diffuse on kiwifruit in the late storage period, especially in the case of poor preservation and storage conditions, the occurrence of diseases will lead to a sharp decline in the quality of kiwifruit and a sharp) increase in the rate of rotten fruits, causing serious economic losses.