What effects can fungi have on recently harvested crops?

Fungi play a significant role in the decomposition of organic matter, and when it comes to recently harvested crops, their presence can trigger several detrimental effects. Fungi can cause rot and mold, which are manifestations of fungal infections that can spoil crops. These infections can lead to significant losses, both in terms of the quality and quantity of the harvested produce. For example, fruit and vegetables can develop mold, which makes them unfit for consumption and impacts marketability.

Additionally, certain fungi are responsible for plant diseases that can affect the crops even after harvest, leading to further deterioration during storage or transportation. The interaction of fungi with crops can produce mycotoxins, which are harmful compounds that pose health risks to humans and animals if ingested. This underscores the importance of effective storage practices and pesticide use to mitigate the impact of fungi on harvested crops.

In summary, option C accurately represents the adverse outcomes caused by fungi on recently harvested crops, emphasizing their role as agents of spoilage and disease in agricultural contexts.