This chapter consists of an overview with the most relevant results about the efficacy of Trichoderma on postharvest disease control. The results of investigations demonstrate that this fungus can control several phytopathogens in different fruits. Postharvest losses represent a major problem in several countries. The constant application of fungicides not only at field but also at postharvest stage has led to microbial resistance cases, which make the control of these pathogens difficult. Biological control is a promising alternative to chemical fungicide applications. In this sense, an eco-friendly alternative and effective approach for controlling diseases is the use of microbial antagonists like Trichoderma, which have several mechanisms of action to stop disease development. A crucial treat in biological control is related to the maintenance of microbial viability and efficacy, that is why other technologies like their incorporation into edible films and coatings, nanotechnology, microbial mixtures, among others have been applied in combination with Trichoderma successfully. An enhancement in biocontrol activity is achieved when alternative systems are combined like GRAS substances, biopolymers, and other antagonists. Thus, Trichoderma is an eco-friendly alternative to threat postharvest diseases as an alternative to chemical treatments.

-Introduction. Banana fruit is one of the major staple crops grown in the humid tropical areas of Mexico. In spite of the adequate preharvest performance of Goldfinger banana (FHIA-01) in the field, little information about its postharvest behavior has been generated. We decided to study the ripening behavior and quality of fruit during controlled storage and acclimation time. Materials and methods. Banana fruit of the hybrid Musa acuminata X balbisiana 'FHIA-01 Goldfinger' were stored at 11, 13, 15 and 20 • C for 21 days and then transferred to 25 ± 2 • C for acclimation. Fruit sampling under controlled temperatures was performed after 1, 3 and 5 days and the samples were analyzed for CO 2 and ethylene production, weight loss, acidity, pH, firmness, and total soluble solids (TSS). Results and discussion. The physiological response and quality of cv. FHIA-01 were affected by the temperature and period of storage and acclimation. During the storage period at 20 • C banana fruit showed total loss of firmness, high TSS (23 • Brix) and full color development (yellow) after 15 days. Fruit at 11 • C and then transferred to 25 • C had delayed maturity with alteration of the ripening process. Conclusion. In general, the optimum storage temperatures for this banana cultivar were 13 • C and 15 • C for 7 to 14 days.