Fungal (mold) spoilage of citrus fruits is one of the major causes of postharvest loss of citrus fruits, with considerable economic losses as a consequence. Current interventions to avoid fungal spoilage are the use of fungicides, washing procedures, and synthetic waxes. To encourage the use of green chemistry and green antimicrobials, alternatives are sought after to mitigate fungal spoilage of citrus fruits. One possible opportunity is to find bacteria with chitinase activity, and which show antifungal activity, by attacking fungal cell walls. Such bacteria could then be applied on the citrus fruit in order to avoid the growth of fungi.

The goal of this project is: i) to isolate bacteria with chitinase activity, ii) to screen these isolates for antifungal activity against common citrus fruit spoilage molds, and iii) to test antifungal bacterial isolates as a biocontrol on citrus fruits in order to increase the shelf life by avoiding fungal spoilage.