“…The control of the causal fungal pathogens is therefore critical to extend the shelf‐life of these fresh products (Arah, Amaglo, Kumah, & Ofori, 2015; Prusky, 2011). Despite the efficacy of synthetic fungicides in the control of postharvest decay, public concerns about chemical and toxic residues in food (Belden, McMurry, Smith, & Reilley, 2010; Gonçalves et al., 2019; Liu, Yamdeu, Gong, & Orfila, 2020; Mebdoua, 2018) and the increase in drug‐resistant strains of many pathogens (Zuccolo et al., 2019) indicate the need for development of new strategies. Over the last few decades, there has been an increasing interest in the study of postharvest control methods that make use of natural resources (Ebrahimzadeh & Abrinbana, 2019; Guimarães, Abrunhosa, Pastrana, & Cerqueira, 2018; Liu et al., 2019; Liu et al., 2020; Palou, Smilanick, & Droby, 2008; Souza, Yuk, Khoo, & Zhou, 2015; Talibi, Boubaker, Boudyach, & Ait Ben Aoumar, 2014).…”