“…Many microorganisms (fungus, bacteria, and yeast) have been investigated to control postharvest pathogenic fungi, including Aureobasidium pullulans S-2 [11], Sporidiobolus pararoseus [12], Debaryomyces hansenii [13], Meyerozyma sp. [14,15], Bacillus subtilis [16,17], and Bacillus amyloliquefaciens [18,19]. These antagonistic microorganisms can not only effectively control postharvest decay, but also enhance the postharvest fruit storage quality to some Foods 2024, 13, 1334 2 of 15 extent [20][21][22].…”