Reducing or Replacing Conventional Postharvest Fungicides with Low Toxicity Acids and Salts

In recent decades, many countries made marked changes in the regulation of pesticides to minimize their residues in horticultural products. These measures involve more restrictions on the use of pesticides and in the future these will have a revolutionary impact on the standard practices concerning the use fungicides as protectants of fresh produce from decay causing fungi. In this context, low toxicity inorganic and organic acids and salts, many of them classified as generally recognized as safe (GRAS) compounds by the US Food and Drug Administration and other regulators, and other low toxicity compounds (LTCs) already in general use for other food applications, will play an increasing role not only due to legislative issues but also above all to respond to public concerns about their real or presumed risks to human health and the environment. The worldwide increasing demand for safer food and the public's skeptical position toward chemical residues on food constantly compels regulatory authorities as well as the agricultural industries to respond to both consumers' demands and the priority of guarantying effective means to control fungal spoilage.