Correction to “Identification of pathogenic bacteria in saffron ( Crocus sativus L.) by high‐throughput sequencing and the evaluation of the antifungal properties of different plant essential oils”

Zhang, Z, Weng, X, Lv, T, Zhang, Z, Ma, B, Luan, F et al., Identification of pathogenic bacteria in saffron (Crocus sativus L.) by high-throughput sequencing and the evaluation of the antifungal properties of different plant essential oils. J Sci Food Agric 105: 8596–8615 (2025). https://doi.org/10.1002/jsfa.70145 An error has been identified in the published version of Figure 16. Specifically, within the panel illustrating the ‘Effect of CC-EO on the ROS level of FOSC,’ the representative images for the 0.01 mg/ml and 0.05 mg/ml concentration groups were inadvertently duplicated during the final preparation of the figure. This error arose solely from an oversight in the selection and arrangement of images. Upon detection of this issue, we conducted a thorough review of all underlying raw data pertaining to the ROS assay. Survival status and fluorescent staining results of Fusarium oxysporum conidia under different concentrations of CC-EO essential oil (0.01, 0.05, 0.10, 0.15, and 0.30 mg mL−1) or hymexazol (0.01 mg mL−1). We apologize for the error.