Core Viewpoint - The article discusses the innovative use of Iturin A, a natural antimicrobial agent derived from soil bacteria, to extend the shelf life of fruits while avoiding the harmful effects of chemical pesticides [1][2][5]. Group 1: Antimicrobial Agent - Iturin A is a lipopeptide compound secreted by certain soil bacilli, recognized as a powerful antagonist against plant pathogenic fungi [2]. - Iturin A operates by forming pores in the fungal cell membrane, leading to cell dysfunction and death [2][4]. - The agent has shown strong inhibitory effects against common agricultural pathogenic fungi, including those causing post-harvest decay in grapes and mangoes [2][4]. Group 2: Environmental Benefits - Iturin A is environmentally friendly, safe for mammals, and completely degradable in natural environments, thus avoiding the pollution issues associated with traditional chemical pesticides [2][5]. Group 3: Innovative Preservation Techniques - Researchers have developed two innovative delivery systems for Iturin A: nano-microcapsules and edible composite films made from chitosan extracted from shrimp and crab shells [5][6]. - The nano-microcapsules can release antimicrobial components over a sustained period of 16 days, significantly outperforming conventional preservatives [6]. Group 4: Experimental Results - In experiments, grapes treated with Iturin A/chitosan nano-microcapsules showed a 52.28% reduction in decay rate and a 41.2% decrease in weight loss after 16 days of storage compared to the control group [11][13]. - Mangoes treated with Iturin A/chitosan composite films exhibited a 90% reduction in disease spot area and a 62.3% control efficiency against anthracnose after 20 days of cold storage [14][16]. Group 5: Future Applications - The technology has the potential to be applied to other perishable fruits like strawberries and citrus, creating an antimicrobial barrier during transportation and storage [17]. - This innovation represents a step towards a green agricultural revolution, promoting safer and healthier fruit consumption while reducing economic losses from spoilage [17].