Postbiotics, new tool to control microbial growth in fruits

Highly valued for their flavor and nutritional value, strawberries have a limited shelf life, due to their rapid ripening and vulnerability to microbial deterioration postharvest. The use of postbiotic based formulations (PBFs) obtained from lactic acid bacteria (LAB) can be converted in a valuable conservation product to improve the shelf life postharvest maintaining the fruit quality.