Effects of Lacto-Fermented Agricultural By-Products as a Natural Disinfectant against Post-Harvest Diseases of Mango (Mangifera indica L.).

Fernando H RanjithBelal J MuhialdinNoor L YusofNameer K MohammedMuhammad H MiskandarAnis Shobirin Meor Hussin

Published in: Plants (Basel, Switzerland) (2021)

lactic acid fermentation of PKC by L. fermentum demonstrated a high potential for use as a natural disinfectant to control C. gloeosporioides and B. theobromae on mango.

Keyphrases

lactic acid
human health
risk assessment
climate change
heavy metals