Kojic acid attenuates tomato soft rot caused by Pectobacterium carotovorum subsp. carotovorum through quorum quenching.
Pectobacterium carotovorum subsp. carotovorum (Pcc) is the causal agent of bacterial soft rot disease, which triggers rapid decay of infected tomato fruit. Kojic acid, primarily a fermentation metabolite of Aspergillus oryzae, exhibits biocontrol activity against postharvest soft rot of tomato. In this work, we investi...