Post-harvest pathogens are saprophytes and infect fruit and vegetables through natural and artificial openings (wounds). As they grow they break down the cells of the fruits or vegetables, causing them to become limp or water-soaked. This creates the opportunity for other saprophytes to invade and grow on the nutritious plant sap/juices. The isolation of a specific post-harvest pathogen from very rotten fruit is challenging, given the possibility of isolating a number of other saprophytes in the process. The surface of the produce should be disinfected prior to attempting to isolate any organisms. If, however, the produce is beyond recognition, the disinfectant will negatively impact on post-harvest pathogens in the fruit or vegetable.