“…In recent years, BABA treatment has been used as a promising and safe strategy to enhance fungal decay resistance in strawberry, peach, grape berry, mango, jujube, apple, blueberry fruits, tomato, kiwifruit and pitaya fruits during postharvest life. Enhancing decay resistance in fruits treated with BABA during postharvest life may be ascribed to the maintaining of membrane integrity by reducing membrane‐deteriorating phospholipase D (PLD) and lipoxygenase (LOX) enzyme activity, sufficient intracellular adenosine triphosphate (ATP) providing, triggering reactive oxygen species (ROS) scavenging enzyme activity, fortifying cell wall by promoting phenylpropanoid pathway activity accompanying by impeding cell‐wall deteriorating enzymes activity, eliciting PRs genes expression and enzymes activity by triggering NPR1 genes expression, promoting sucrose, fructose and glucose accumulation useful for providing sufficient intracellular ATP, reducing power nicotinamide adenine dinucleotide phosphate and carbon skeletons, triggering systemic acquired resistance (SAR) representing by higher endogenous salicylic acid (SA) and nitric oxide (NO) accumulation or triggering signaling H 2 O 2 accumulation useful for eliciting PRs genes expression and enzymes activity, and promoting endogenous ABA accumulation useful for callose deposition resulting in cell wall fortifying . In addition to priming function, BABA exhibits direct antifungal activity by disintegrating fungal membrane integrity, represented by higher soluble carbohydrates and protein leakage, resulting in lower spore germination and germ tube elongation, which is beneficial for enhancing decay resistance in fruits and vegetables …”