Baked food is one of the most important staple foods in people's life, but its shelf life is
limited. In addition, the spoilage of baked food caused by microbial deterioration will not only …

Spoilage and mycotoxin contamination of fruits cause significant economic losses and food
safety issues. Synthetic chemical fungicide treatment as primary postharvest management …

2-Phenylethanol (2-PE), a common compound found in plants and microorganisms, exhibits
broad-spectrum antifungal activity. Using Botrytis cinerea, we demonstrated that 2-PE …

Gray mold and brown rot, caused respectively by Botrytis cinerea and Monilinia spp., are
fungal diseases responsible for significant losses during the storage of fruit and vegetables …

This study purposed to develop konjac glucomannan (KGM) based antimicrobial coatings
containing Litsea cubeba essential oil nanoemulsion (LNE) for citruses preservation …

Extensive use of α-pinene in cosmetics, and medicine, especially for its antioxidant/
antibacterial, and anti-cancer properties, and also as a flavoring agent, has made it a …

Global crop and food contamination with mycotoxins are one of the primary worldwide
concerns, while there are several restrictions regarding approaching conventional physical …

For years, researchers have been tirelessly searching for efficient postharvest preservatives
to ensure a sustainable and healthy supply chain of fresh fruits and vegetables. However …

Microbial food spoilage caused by food-borne bacteria, molds, and associated toxic
chemicals significantly alters the nutritional quality of food products and makes them …

Citral, a monoterpene naturally present in volatile oils of Litsea cubeba, Cymbopogon
flexuosus and citrus peel, can enhance disease resistance in postharvest citrus fruit and …