The document discusses several post-harvest issues that can cause losses in citrus fruits, including anthracnose caused by the fungus Colletotrichium gloeosporioides, Septoria spot caused by the fungus Septoria depressa, and blue and green moulds caused by the fungi Penicillium digitatum and P. italicum. It also addresses mechanical injury from impacts during harvesting and transport, as well as chilling injury that can occur if fruits are stored at temperatures below 10°C for more than 6 weeks. The key controls include careful handling, sorting, hygiene, fungicide application, and regulated temperature storage.