Control of postharvest green mold of citrus fruit with yeasts,medicinal plants,and their combination

The use of bio-fungicides and a plant extracts to control postharvest disease was investigated as an alternative to chemical control. The combination of a promising plant extract and yeast were selected through in vitro and in vivo techniques. A combination of Candida utilis TISTR 5001 and Eugenia caryophyllata crude extract was the best combination to attain a reduction in disease incidence and disease severity of Penicillium digitatum on citrus fruit. Colonization was the lowest on fruit treated with the combination of E. caryophylata crude extract and C. utilis TISTR 5001, and survival of C. utilis TISTR 5001 was the highest. The combination of E. caryophylata crude extract and C. utilis TISTR 5001 significantly reduced the natural development of green mold of citrus fruit, and had no effect to fruit quality. The active compound of E. caryophylata was found to be eugenol, based on HPLC and NMR (¹H and ¹³C). Hence, the results indicate that a combination of plant extracts and yeasts posses antifungal activity that can be exploited as an ideal treatment for future plant disease management.     

Characterization of postharvest treatments with sodium methylparaben to control citrus green and blue molds

The curative antifungal activity of postharvest sodium methylparaben (SMP) treatments against citrus green (GM) and blue (BM) molds was characterized on different citrus species and cultivars artificially inoculated with Penicillium digitatum or Penicillium italicum and incubated at 20 °C and 90% RH for 7 d or stored at 5 °C and 90% RH for 8 weeks plus 7 d of shelf-life at 20 °C. Effective concentrations were selected in in vivo primary screenings with ‘Valencia’ oranges. SMP at 200 mM was tested at 20, 50 or 62 °C for 30, 60 or 150 s in small-scale trials to determine the best dip treatment conditions. Dips of 200 mM SMP at 20 °C for 60 s were selected and applied alone or in combination with 25 μL L⁻¹ of the conventional fungicide imazalil (SMP + IMZ 25). Imazalil at the very low concentrations of 25 (IMZ 25) or 50 μL L⁻¹ (IMZ 50) were also tested. Effectiveness of SMP alone at 20 °C for 60 s was significantly higher on oranges (cvs. ‘Valencia’ and ‘Lanelate’) than on mandarins (cvs. ‘Clemenules’, ‘Nadorcott’ and ‘Ortanique’), with GM and BM incidence reductions of up to 88% after 7 d at 20 °C. SMP was compatible with IMZ 25 and consistently improved its performance, irrespective of citrus cultivars and storage conditions. All treatments were less effective on ‘Clemenules’ mandarins. On ‘Valencia’ oranges stored for 8 weeks at 5 °C and 7 d at 20 °C, the combined treatment was significantly more effective than the single treatments (reductions of GM and BM incidence of about 50–60% and 90–95%, respectively). In additional tests, 200 mM SMP dips at 20 °C for 60 s did not prevent GM on ‘Valencia’ oranges wounded, treated, inoculated with P. digitatum 24 h later, and incubated at 20 °C for 7 d. In contrast, the treatments IMZ 25 and SMP + IMZ 25 showed significant preventive activity. It can be concluded from these results that SMP aqueous solutions, especially applied at room temperature, might be an interesting nonpolluting control alternative to be included in citrus postharvest disease control programs in the future.     

Control of citrus green mold with Aspire is impacted by the type of injury

Aspire, a formulation of the yeast Candida oleophila registered for postharvest application to citrus for the control of green mold (Penicillium digitatum), competes with the pathogen for nutrients at injuries to prevent infection. A major factor affecting efficacy is how quickly and well the yeast colonizes injuries to the fruit surface, including minor injuries involving only oil vesicles. Colonization of puncture-related injuries that either encompassed oil glands or individually ruptured glands was achieved within 1–2 days at 21°C. Colonization of puncture injuries by C. oleophila was comparable after 2 days at 21 and 30°C, but no colonization occurred at 13°C. Ruptured oil glands were colonized more effectively if treated 7 h after injury rather than immediately. Peel oil was toxic to cells of C. oleophila but not to spores of P. digitatum. Candida oleophila colonized punctures more uniformly than individually damaged oil glands, and provided more effective control of green mold originating at punctures than at oil gland injuries. Incubating treated fruit at 30°C for 2 days before storage at 21°C enhanced the control of green mold, and control was significantly improved by the addition of Aspire in one of two trials.     

Imazalil residue loading and green mould control in citrus packhouses

Imazalil (IMZ) is commonly applied in South African citrus packhouses for the control of green mould, caused by Penicillium digitatum, yet the disease still causes significant postharvest losses. The maximum residue limit (MRL) for IMZ on citrus fruit is 5 μg g⁻¹, whereas 2-3 μg g⁻¹ is a biologically effective residue level that should at least inhibit green mould sporulation. Standard compliance auditing of residue levels of citrus fruit, however, indicate that fruit from the majority of packhouses have residues of ≈1 μg g⁻¹. Poor disease control from insufficient residue loading might further be compounded by the presence of IMZ-resistant isolates of P. digitatum in packhouses. This study was conducted to assess the current status of IMZ application in South African packhouses, to determine the adequate residue levels needed to control green mould and inhibit its sporulation using both IMZ sensitive and resistant isolates, to investigate IMZ application methods and resultant residue levels in commercial citrus packhouses, and to study optimisation of modes of IMZ application in citrus packhouses. Factors studied were IMZ concentration, application type (spray vs. dip and drench), exposure time, solution temperature and pH, as well as curative and protective control of P. digitatum. The packhouse survey showed that the majority of packhouses applied IMZ in a sulphate salt formulation through a fungicide dip tank, and loaded an IMZ residue of ≈1 μg g⁻¹. In dip applications, IMZ had excellent curative and protective activity against Penicillium isolates sensitive to IMZ. However, curative control of IMZ resistant isolates was substantially reduced and protective control was lost, even at twice the recommended concentration, nor was sporulation inhibited. The use of sodium bicarbonate (2%) buffered imazalil sulphate solutions at pH ±8, compared with pH ±3 of the unbuffered solutions, markedly increased IMZ residue loading on Navel and Valencia oranges and improved curative and protective control of IMZ resistant isolates. Exposure time did not affect IMZ residue loading in IMZ sulphate solutions at pH 3, although the MRL was exceeded after 45 s exposure in pH 8 solutions. Imazalil applied through spray or drench application improved residue loading, but green mould control was less effective than after dip application.     

Sensitivity of Penicillium expansum to diphenylamine and thiabendazole and postharvest control of blue mold with fludioxonil in ‘McIntosh’ apples

Penicillium expansum is one of the most important pathogens that cause blue mold in stored apples. Due to the development of resistance to the postharvest fungicide, thiabendazole (TBZ), an increase in blue mold has been observed in apple storages. The sensitivity of three TBZ-sensitive and three TBZ-resistant isolates of P. expansum to diphenylamine (DPA), scald inhibitor, was tested in vitro. Of the 94 isolates, collected later in the storage season, 41% were found resistant to both DPA and TBZ. To manage the fungicide resistance, a reduced-risk fungicide, fludioxonil, was tested against blue mold caused by TBZ-sensitive and -resistant P. expansum on ‘McIntosh’ apples treated with or without 1000 μg ml⁻¹ of diphenylamine. Fruit were assessed for disease and scald incidence during storage. Diphenylamine controlled scald in treated fruit. Higher disease incidence of blue mold was observed in apples treated with diphenylamine and low concentrations of fludioxonil (3, 5, and 75 μg ml⁻¹). DPA neither positively nor negatively affected the control of blue mold when DPA was applied together with 150, 300 and 600 μg ml⁻¹ of fludioxonil during 12 weeks of storage at 4 °C.     

Biocontrol of fungi isolated from sour rot infected table grapes by Saccharomyces and other yeast species

Sour rot is an important disease of grapes caused by an etiologic complex of microorganisms in which filamentous fungi play a key role. Yeasts are used for biocontrol of pathogenic filamentous fungi on fruits. The major objective of this study was to assess in vivo on detached berries the effect of viticultural yeasts on phytopathogenic fungi involved in grape sour rot. Yeasts that were found to be effective in vivo against the fungi were assayed for their possible pathogenicity in humans: growth at 42 °C, pseudohyphal formation, adhesion, and phospholipase and protease activity. A total of 234 yeasts belonging to 14 genera were assayed against the following pathogens: Aspergillus caelatus, Aspergillus carbonarius, Aspergillus terreus, Aspergillus versicolor, Fusarium oxysporum, Penicillium comune, Rhizopus stolonifer and Ulocladium sp. Forty-three (16 Saccharomyces and 27 non-Saccharomyces) showed antagonistic properties against some of the fungi assayed in grapes at 25 °C. Yeast isolates determined as biocontrol agents under in vivo conditions were isolated from fermenting musts (35), viticultural soils (6) and grape berries (2). Twenty biocontrol agents did not show phenotypical characteristics associated with pathogenicity in humans.     

解淀粉芽孢杆菌防治果蔬采后病害研究进展

综述了解淀粉芽孢杆菌在果蔬采后病害防治上的应用及研究进展,归纳了解淀粉芽孢杆菌的筛选途径和研究现状,总结了解淀粉芽孢杆菌的控病作用机制和提高解淀粉芽孢杆菌作用效果的方法;指出解淀粉芽孢杆菌用于果蔬保鲜存在的诸如防效不稳定和商业化困难等问题,并提出与低量化学药剂混用和运用分子生物学手段研究抑菌机理等建议;最后,认为以解淀粉芽孢杆菌为主要成分的生物农药具有广阔的应用前景。     

Evaluation of postharvest treatments with chemical resistance inducers to control green and blue molds on orange fruit

Preventive and curative activities of postharvest treatments with selected chemical resistance inducers to control postharvest green (GM) and blue (BM) molds on oranges (cvs. ‘Valencia’ or ‘Lanelate’) artificially inoculated with Penicillium digitatum and Penicillium italicum, respectively, were evaluated. In vivo primary screenings to select the most effective chemicals and concentrations were performed with benzothiadiazole (BTH), β-aminobutyric acid (BABA), 2,6-dichloroisonicotinic acid (INA), sodium silicate (SSi), salicylic acid (SA), acetylsalicylic acid (ASA) and harpin. INA at 0.03 mM, SA at 0.25 mM, BABA at 0.3 mM and BTH at 0.9 mM were selected and tested afterwards as dips at 20 °C for 60 or 150 s with oranges artificially inoculated before or after the treatment and incubated for 7 d at 20 °C. Although it was an effective treatment, SSi at 1000 mM was discarded because of potential phytotoxicity to the fruit rind. Preventive or curative postharvest dips at room temperature had no effect or only reduced the development of GM and BM very slightly. Therefore, these treatments cannot be recommended for inclusion in postharvest decay management programs for citrus packinghouses.     

Control of lemon green mold by a sequential oxidative treatment and sodium bicarbonate

A sequential oxidative treatment (SOT), using sodium hypochlorite (NaClO) and hydrogen peroxide (H₂O₂) in the presence of a cupric salt inhibited in vitro growth and germination of Penicillium digitatum conidia, causal agent of citrus green mold. Here, modifications of this SOT were evaluated in vivo to control this disease in inoculated lemons. The treatment that consisted of two sequential 2-min baths: one with 200 mg L⁻¹ NaClO followed by a second with 600 mmol L⁻¹ H₂O₂ in the presence of 6 mmol L⁻¹ CuSO₄, resulted in 50% of disease control. When this treatment was combined with a third 2-min bath containing 30 g L⁻¹ NaHCO₃ at 37 °C (SOT-NaHCO₃) and applied at 24 h post-inoculation, green mold incidence was reduced to ∼5%. In non-inoculated lemons stored at 5 °C for 45 d, this treatment did not modify the appearance or weight compared to untreated lemons. Furthermore, phenolic content and the oxygen consumption rate in flavedo and albedo tissues were not affected by the SOT-NaHCO₃. The malondialdehyde content in flavedo tissues increased immediately after treatment, but decreased to levels similar to control fruit 2 d later. The SOT-NaHCO₃ combines compounds that are safe to the environment and human health, thus it represent a potential alternative to synthetic fungicides for the integrated control of postharvest diseases.     

Combination of hot water,Bacillus amyloliquefaciens HF-01 and sodium bicarbonate treatments to control postharvest decay of mandarin fruit

An antagonistic isolate Bacillus amyloliquefaciens HF-01, sodium bicarbonate (SBC) and hot water treatment (HW) were investigated individually and in combination against green and blue mold and sour rot caused by Penicillium digitatum, P. italicum and Geotrichum citri-aurantii respectively, in mandarin fruit. Populations of antagonists were stable in the presence of 1% or 2% SBC treatment, and spore germination of pathogens in potato dextrose broth was greatly controlled by the hot water treatment of 45 °C for 2 min. Individual application of sodium bicarbonate at low rates and hot water treatment, although reducing disease incidence after 8 weeks or 4 weeks of storage at 6 °C or 25 °C respectively, was not as effective as the fungicide treatment. The treatment comprising B. amyloliquefaciens combined with 2% SBC or/and HW (45 °C for 2 min) was as effective as the fungicide treatment and reduced decay to less than 80% compared to the control. B. amyloliquefaciens HF-01 alone or in combination with 2% SBC or/and HW significantly reduced postharvest decay without impairing fruit quality after storage at 25 °C for 4 weeks or at 6 °C for 8 weeks. These results suggest that the combination of B. amyloliquefaciens HF-01, SBC and HW could be a promising method for the control of postharvest decay on citrus while maintaining fruit quality after harvest.     

Imazalil residue loading and green mould control on citrus fruit as affected by formulation,solution pH and exposure time in aqueous dip treatments

Green mould, caused by Penicillium digitatum, is responsible for major postharvest fruit losses on the South African fresh citrus export market. Some of these losses as well as fungicide resistance development can be attributed to sub-optimal imazalil (IMZ) residue loading on citrus fruit (<2 μg g⁻¹), which is commonly the case in South African packhouses. This will result in loss of control and sporulation inhibition on decayed fruit. IMZ formulation [IMZ sulphate and emulsifiable concentrate (EC)], solution pH (IMZ sulphate at 500 μg mL⁻¹ buffered with NaHCO₃ or NaOH to pH 6 and 8) and exposure time (15–540 s) were investigated in order to improve IMZ residue loading and the green mould control on Clementine mandarin, ‘Eureka’ lemon, and navel and Valencia orange fruit. Exposure time had no significant effect on residue loading in the unbuffered IMZ sulphate solution (pH 3). No differences were observed between the pH buffers used, but residue loading improved with increase in pH. The maximum residue limit (MRL) of 5.0 μg g⁻¹ was exceeded following dip treatment in the IMZ EC (after 75 s exposure time), and IMZ sulphate at pH 8 using NaHCO₃ (77 s) or NaOH (89 s) as buffer. The MRL was exceeded after 161 s in IMZ sulphate solutions buffered at pH 6 with either NaHCO₃ or NaOH. An IMZ residue-loading curve was prepared from which residue levels can be predicted for the control of IMZ-sensitive and IMZ-resistant isolates of P. digitatum. From this model the benchmark residue level for 95% control of an IMZ-sensitive isolate and of an IMZ-resistant isolate were predicted to be 0.81 and 2.64 μg g⁻¹, respectively. Residue loading can be improved by adjusting the pH level of an IMZ sulphate solution to 6 or by using the IMZ EC formulation, but exposure time should be restricted to 45 s so as not to exceed the MRL. Conversely, sufficient exposure time of ≈90 s in an unbuffered IMZ sulphate solution (pH 3) will result to improved green mould control, but with residue loading below 2 μg g⁻¹. The resistant isolate could not be controlled adequately with residue levels below the MRL, therewith indicating the practical relevance of IMZ resistance.     

木薯渣、桉树渣固体发酵Bacillus amyloliquefaciens WJ22研制生物有机肥的配方研究

Bacillus amyloliquefaciens WJ22为实验室保存的香蕉根际促生功能菌。利用牛粪有机肥和菜籽饼为基本原料,海南当地农业废弃物木薯渣和桉树皮为添加原料,研究该菌株的固体发酵配方工艺,最终获得利用该菌株研制的促生生物有机肥。结果表明,拮抗菌WJ22在菜籽饼含量为15%、木薯渣含量为20%、桉树渣含量为20%的原料混合物中固体发酵效果最佳,菌株数量超过2×109 cfu/(g·干重),远远超过国家固体生物有机肥的标准[2×107 cfu/(g·干重)]。盆栽试验结果表明,该配方研制的生物有机肥能够很好地促进香蕉苗期的生长。     

The combination of curing with either chitosan or Bacillus subtilis CPA-8 to control brown rot infections caused by Monilinia fructicola

Recently, it has been reported that brown rot in peaches and nectarines can be effectively controlled by exposing fruit to 50 °C for 2 h and 95-99% relative humidity (RH). This treatment was effective at reducing infections that had become established in the field. However, it did not provide protection for further Monilinia fructicola infections, indicating that fruit was susceptible to subsequent infections after the treatment process and before cool storage. Chitosan and Bacillus subtilis (strain CPA-8) were evaluated for their ability to prevent M. fructicola infections and for their ability to complement the heat treatment. Two chitosan concentrations (0.5% or 1%) were applied at three temperatures (20, 40 or 50 °C) for 1 min to wounded and unwounded fruit that were artificially inoculated with M. fructicola. One percent chitosan applied at 20 °C had a preventive effect against further M. fructicola infections on heat-treated fruit that had been previously inoculated: brown rot incidence was reduced to 10%, in comparison with the control (73%). However, chitosan applied to wounded fruit had a poor preventive effect. The antagonist, B. subtilis CPA-8, had a preventive effect in controlling M. fructicola infections: the incidence of brown rot was reduced to less than 15% for both varieties evaluated (‘Baby Gold 9’ and ‘Andros’ peaches), in comparison with the control fruit (higher than 98%). In contrast, when fruit were stored at 0 °C, this preventive effect was not detected. These findings indicate that heat-treated fruit can be protected from subsequent fruit infection after heat treatment by use of chitosan or B. subtillis CPA-8, thereby providing packinghouses with an effective biologically based, combined approach to the management of postharvest brown rot.     

Inhibition of green mold disease in mandarins by preventive applications of methyl jasmonate and antagonistic yeast Cryptococcus laurentii

The objective of this study was to evaluate the preventive activity of methyl jasmonate (MeJA) alone and in combination with antagonistic yeast in suppressing green mold decay in citrus fruit, and to explore the mechanisms involved. At 100 μmol/L, MeJA inhibited disease incidence and lesion diameter of mold decay compared with the control (P < 0.05) The preventive application of Cryptococcus laurentii at 1 × 10⁸ cells/mL combined with 100 μmol/L MeJA reduced green mold incidence compared to the control and the other treatment groups (P < 0.05) when tested in wounded citrus fruit inoculated with Penicillium digitatum. MeJA and C. laurentii induced higher activity of polyphenol oxidase, peroxidase and catalase than control. Moreover, treatment with MeJA and C. laurentii induced a rise in the mRNA expression level of PR5 (pathogenesis-related protein family 5), which was stronger than in the single-treatment groups and the control. In addition, 100 μmol/L MeJA improved the rapid proliferation of C. laurentii in citrus fruit wounds. This combined treatment can induce natural resistance and stimulate the proliferation of antagonistic yeast on the fruit surface.     

Thiabendazole residue loading in dip,drench and wax coating applications to control green mould and chilling injury on citrus fruit

Green mould (caused by Penicillium digitatum) is a major cause of postharvest losses in citrus. Residue loading of thiabendazole (TBZ) with application methods typically used in South African packhouses and green mould control was studied. TBZ was applied curatively and protectively in dip, drench and wax coating treatments and fruit were inoculated with a TBZ-sensitive or a TBZ-resistant isolate of P. digitatum. The dip treatments consisted of TBZ concentrations of 0–2000 μg mL⁻¹; fruit were dipped for 60 s at 22 °C at a pH of 7. Residues differed between fruit batches and ranged from 0.5 to 1.7 μg g⁻¹ at 1000 μg mL⁻¹ TBZ. Curative dip treatments almost completely controlled green mould (>96% at 1000 μg mL⁻¹ TBZ). The residue level needed for 75% curative control ranged from 0.06 to 0.22 μg g⁻¹, depending on citrus type. Protective treatments were unreliable and control varied from 17% to 97.9% at 1000 μg mL⁻¹ TBZ between fruit batches. Drench treatments consisted of exposure times of 30, 60 and 90 s with 1000 or 2000 μg mL⁻¹ TBZ. Average TBZ residues were 2.14 μg g⁻¹ for Clementine mandarin fruit and 3.50 μg g⁻¹ for navel orange fruit. Green mould control on navel orange fruit resulted in 66–92%, 34–90% and 9–38% control for curative treatments after 6 and 24 h and protective treatments, respectively, depending on fruit batch. Wax with 4000 μg mL⁻¹ TBZ was applied at 0.6, 1.2 and 1.8 L wax ton⁻¹ fruit. Chilling injury was evaluated after fruit storage at −0.5 °C for 40 days. Average TBZ residues loaded was 1.3, 1.3 and 2.7 μg g⁻¹ at the recommended 1.2 L ton⁻¹ for Satsuma mandarin, Clementine mandarin and Valencia orange fruit, respectively. Protective treatments showed lower infection levels (14–20%) than curative treatments (27–40%) for Valencia orange fruit. The same trend was observed with Satsuma (92–95% curative; 87–90% protective) and Clementine mandarin fruit (82–90% curative; 59–88% protective), but control was relatively poor. TBZ application in wax exceeded 5 μg g⁻¹ at higher wax loads (1.2 and 1.8 L ton⁻¹). Wax treatments showed a significant reduction in chilling injury; TBZ had an additive effect. TBZ resistant isolates could not be controlled.     

Control of blue mold of apple by combining controlled atmosphere,an antagonist mixture,and sodium bicarbonate

‘Golden Delicious’ apples were wound-inoculated with Penicillium expansum and treated with various combinations of sodium bicarbonate and two antagonists (Metschnikowia pulcherrima, Cryptococcus laurentii), and then stored in air or controlled atmosphere (CA = 1.4 kPa O₂ and 3 kPa CO₂) for 2 or 4 months at 1 °C. The antagonists survived and their populations increased during both air and CA storage. The antagonists alone reduced blue mold but were more effective when combined. Sodium bicarbonate tended to reduce lesion size when used with these antagonist, either when they were used alone or combined. Storage under CA conditions also increased the effectiveness of both antagonist, when used alone or in combination. The only treatment that completely eliminated P. expansum-incited decay was the combination of the two antagonists and sodium bicarbonate on fruit stored under CA conditions. The proper combination of alternative control measures can provide commercially acceptable long-term control of fruit decay and could help reduce our dependency on fungicides.     

Control of blue mold decay of apple during commercial controlled atmosphere storage with yeast antagonists and sodium bicarbonate

A mixture of two yeast antagonists, Metschnikowia pulcherrima and Cryptococcus laurentii, originally isolated from apples and exhibiting greater biocontrol activity against blue mold of apple than either yeast applied alone, were used in combination with sodium bicarbonate (SBC) in a pilot test in which treated fruit were stored under commercial controlled atmosphere (CA) storage conditions. Conidia of Penicillium expansum, antagonists cells and SBC were added to the drench solution. The treatments were applied to apples by drenching entire bins filled with apples containing 100 wounded fruit evenly distributed among five positions in each bin. The treated fruit were stored in commercial CA storages for approximately six months in the 2005–2006 and 2006–2007 storage seasons and then evaluated for incidence of decay. In both years, the treatments with the antagonist alone or in combination with SBC were equally effective and reduced blue mold incidence by 84–97% in 2005–2006 and 73–82% in 2006–2007. SBC alone significantly reduced blue mold incidence compared to the non-treated control but was less effective than the antagonist alone or in combination with SBC. This pilot test showed that the combination of these two antagonists and SBC can be an effective decay control method under commercial CA conditions, confirming results from our earlier laboratory studies using similarly treated fruit stored under CA conditions.     

Evidences for the control of chromosome number variation by a programmed-cell-death-like pathway in citrus callus

Chromosome number variations were found in citrus callus induced from diploid genotypes. Further cytological examination of single-protoplast-derived cell lines showed that these chromosome number variations arose spontaneously from mitotic irregularities, but that the ploidy level remained relatively stable over one year in culture. The frequent occurrence of tetraploid cells and the stable maintenance of ploidy level seemed paradoxical. To explain this, the mitotic indexes of diploid and tetraploid sub-populations were calculated, respectively. The results showed that the division of tetraploid cells was inhibited. The results of a TUNEL (TdT-mediated dUTP Nick-End Labeling) assay, DNA staining and comet-electrophoresis further suggested that tetraploid cells were eliminated by a programmed-cell-death-like pathway. An erratum to this article is availbale at .     

Integration of Lactobacillus plantarum A7 with thyme and cumin essential oils as a potential biocontrol tool for gray mold rot on strawberry fruit

Chemical fungicides have been intensively used in the control of postharvest decay in fruit in postharvest conditions; nevertheless, continuous use of these fungicides has faced two major obstacles: development of pathogen resistance to many key fungicides, and public knowledge on the health and environmental hazards of these compounds. This study evaluated the efficacy of Lactobacillus plantarum A7, thyme (Thymus vulgaris L.) and cumin (Cuminum cyminum L.) essential oils and the combination of these three elements as postharvest biocontrol agents against Botrytis spp. on strawberry fruit. Thyme oil had a remarkable antifungal effect against Botrytis spp. in vitro, whereas an inhibitory effect of cumin oil was achieved in higher concentrations. With thyme oil (2 h after artificial inoculation of the fruit), among three tested concentrations, only the 200 μL/L concentration showed an inhibitory effect on strawberries against Botrytis spp. (91.97%), while higher concentrations of cumin oil were required to prevent decay significantly. Both combinations of L. plantarum+ cumin oil and L. plantarum+ thyme oil completely inhibited the mycelia growth of the pathogens in vitro. Results showed that the combined treatments of strawberry fruit with L. plantarum+ cumin oil (50 μL/L) and L. plantarum+ thyme oil (100 μL/L) resulted in remarkably improved control of Botrytis infections, in comparison to the stand-alone application of L. plantarum A7 or essential oils. Quality (i.e. pH, acidity and ascorbic acid content) and sensory attributes of the strawberry fruit were better in the case of using cumin compared to thyme oil, when a combination of L. plantarum A7 and essential oils was used. This study has demonstrated that the integration of L. plantarum A7 with thyme and cumin essential oils is a potential biocontrol tool as a biofungicide in postharvest stage.