Antimicrobial mechanism of green citrus peel extract against Gluconobacter cerinus causing decay in ‘Xuxiang’ kiwifruit

Key Points

• The extract significantly inhibits gluconobacter cerinus, reducing decay in ‘Xuxiang’ kiwifruit.
• A notable 75% reduction in microbial growth was observed with the application of green citrus peel extract.
• The approach included in vitro tests evaluating the antimicrobial effects on fruit decay pathogens.
• This finding may enable new natural interventions for preserving kiwifruit; further studies could broaden applications.