Considerable amounts of fruits and vegetables are lost to spoilage after harvest. This loss
can range from 10–50% depending on the commodity and country. Presently, synthetic …

Postharvest decay in harvested fruit causes considerable economical losses. Fungicides are
the primary means to control these losses. Public concern in food safety and environmental …

Traditionally, chemical fungicides have been used to preserve the quality of fruit and
vegetables over extended periods of storage or transportation. However, increased global …

The kingdom Fungi is the most important group of microorganism contaminating food
commodities, and chemical additives are commonly used in the food industry to prevent …

Background The application of physical (thermal and non-thermal) treatments in
combination with biocontrol agents for the control of postharvest fungi has achieved …

Abstracts Background Impressive progress was made in the last decade in development,
registration and commercialization of biocontrol products based on yeast to manage …

The use of biocontrol agents (BCAs) to control postharvest fruit diseases is still constrained
by the lack of high levels of disease control required in the postharvest phase, ie, more than …

Harvested fruits and vegetables are threatened by pathogens which can cause losses for up
to 55% depending on the fruit and country. A potentially sustainable control method is the …

The postharvest phase has been considered an environment for successful application of
biological control agents (BCAs). However, the interactions between fungal pathogen, host …

Postharvest diseases significantly reduce the shelf-life of harvested fruits/vegetables
worldwide. Bacillus spp. are considered to be an eco-friendly and bio-safe alternative to …