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How does the presence of pathogens affect the quality of sweet and hot colored pepper fruits? 

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The presence of pathogens can have a negative impact on the quality of sweet and hot colored pepper fruits. Pathogens such as fungi, bacteria, and viruses can cause various symptoms on the fruits, including spotting, wilting, and deformities . For example, the fungus Alternaria alternata can lead to postharvest decay in pepper fruits, affecting their phenol and vitamin C content . Viral pathogens like Tomato spotted wilt virus (TSWV) are particularly widespread and can cause injuries on pepper fruits, leading to reduced yield . Bacterial pathogens like Xanthomonas euvesicatoria can cause necrotic spots on pepper fruits, resulting in dark lesions and fruit discoloration . These diseases and infections can significantly impact the market appearance and overall quality of sweet and hot colored pepper fruits, affecting their marketability and consumer satisfaction.

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The provided paper does not mention anything about the presence of pathogens and its effect on the quality of sweet and hot colored pepper fruits.
Book ChapterDOI
01 Jan 2004
16 Citations
The paper does not specifically mention the effect of pathogens on the quality of sweet and hot colored pepper fruits.
The provided paper does not mention the specific effects of pathogens on the quality of sweet and hot colored pepper fruits.
The paper does not provide information on how the presence of pathogens affects the quality of sweet and hot colored pepper fruits.
The paper does not provide information on the effect of pathogens on the quality of sweet and hot colored pepper fruits.

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