Susceptibility of Rosaceous Pome and Stone Fruits to Postharvest Rot by .

Paecilomyces rot of apples is a postharvest disease caused by , a problematic spoiling agent of fruit juices and derivatives. Processing fruits infected with Paecilomyces rot can lead to juices contaminated with ascospores. These ascospores are heat resistant and may survive food processing and germinate in finished products. Because the fungus produces the mycotoxin patulin, juice spoilage by is an important health hazard. Little is known about the disease biology and control mechanisms of this recently described postharvest disease. The range of fruit products contaminated by and patulin led us to hypothesize that the host range of Paecilomyces rot is broader than previously thought. Following Koch's postulates, we determined that multiple untested rosaceous fruits and popular apple cultivars are susceptible to Paecilomyces rot infection and that these infected fruits contain significant levels of patulin. We also observed that two closely related food spoiling fungi, and , were unable to infect, cause symptoms in, or grow in wounded fruits. Therefore, we challenge the assumption that spoilage inoculum is introduced to foods solely through environmental sources, and we show that other economically important rosaceous fruits, peaches, pears, sweet cherries, and sour cherries, are susceptible to infection and can also be sources of spoilage inoculum. Our results highlight the unique abilities of to infect a variety of fruits, produce patulin, and form resistant spores capable of spoiling normally shelf-stable products.