Fungal decay is decay caused by the action of fungi on fruits, vegetables and other foods, producing softening, discoloration, off-odours and visible mould during storage and transport. Postharvest pathogens such as Botrytis, Penicillium and Rhizopus exploit wounds, bruises and chilling injury, spreading from fruit to fruit in packed consignments. Beyond economic loss, some decay fungi produce mycotoxins, so decayed produce should be discarded rather than trimmed and eaten. Prevention combines careful harvesting and handling to avoid injury, prompt cooling, sanitation of packing lines and storage rooms, and controlled-atmosphere or fungicide treatments where permitted.