Natural antimicrobials as sustainable preservatives against postharvest microbial spoilage in fruits and vegetables

Puntos clave

• Natural antimicrobials significantly reduce microbial spoilage in fruits and vegetables, promoting longer shelf life.
• The use of these antimicrobials can minimize reliance on synthetic preservatives, providing a more sustainable option.
• Assessment involved various natural antimicrobials targeting specific spoilage organisms in a controlled environment.
• Promoting natural solutions may lead to enhanced food safety and reduced waste in the agricultural sector.