Recent Insights into the Use of Antagonistic Yeasts for Sustainable Biomanagement of Postharvest Pathogenic and Mycotoxigenic Fungi in Fruits with Their Prevention Strategies against Mycotoxins

Fungi-induced postharvest diseases are the leading causesof foodloss and waste. In this context, fruit decay can be directly attributedto phytopathogenic and/or mycotoxin-producing fungi. The U.N. SustainableDevelopment Goals aim to end hunger by 2030 by improving food security,sustainable agriculture, and food production systems. Antagonisticyeasts are one of the methods presented to achieve these goals. Unlikephysical and chemical methods, harnessing antagonistic yeasts as abiological method controls the decay caused by fungi and adsorbs and/ordegrades mycotoxins sustainably. Therefore, antagonistic yeasts andtheir antifungal mechanisms have gained importance. Additionally,mycotoxins' biodetoxification is carried out due to the occurrenceof mycotoxin-producing fungal species in fruits. Combinations withprocesses and agents have been investigated to increase antagonisticyeasts' efficiency. Therefore, this review provides a comprehensivesummary of studies on preventing phytopathogenic and mycotoxigenicfungi and their mycotoxins in fruits, as well as biocontrolling andbiodetoxification mechanisms.

Automated summary

Fungi-induced postharvest diseases are a major cause of food loss and waste. Antagonistic yeasts provide a biological method to control decay caused by fungi and detoxify mycotoxins sustainably. This review summarizes studies on preventing phytopathogenic and mycotoxigenic fungi in fruits and their biocontrolling and biodetoxification mechanisms.