World trends are moving towards reduced pesticide use in fresh fruits and vegetables. Along with this trend, several physical and biological means have been evaluated as safer alternatives for the use of chemical fungicides. The use of microbial antagonists for the control of postharvest diseases received special attention, and has been extensively investigated. Most of the reported antagonists, yeasts, bacteria and filamentous fungi, were naturally occurring on fruit or other plant surfaces.

Microbial biocontrol agents of postharvest diseases have been criticized mainly for not providing as consistent or broad-spectrum control as synthetic fungicides. The "first generation" of biological controls for postharvest spoilage has relied on the use of single antagonists. Perhaps it is unrealistic for us to expect diseases control comparable to synthetic fungicides by the use of single antagonists. It can be expected that the "second generation" of biologically based controls will utilize means of enhancing and perhaps synergizing control of postharvest diseases with antagonists. A principal goal in development of "second generation" antagonists is improving their ability to successfully control postharvest diseases under a wider array of conditions and less variability. To attain this goal, we have explored the use of various additives, many of them commonly used in food products, and heat treatment in combination with yeast antagonists.