Around one third of food produced worldwide is wasted, roughly 1.3 billion tons yearly. Fungal pathogens are the leading cause of postharvest spoilage, particularly threatening perishable fruits like strawberries and blueberries. While synthetic pesticides help combat losses, their environmental and food safety risks drive growing demand for safer, more sustainable alternatives.

Plant-associated microbes play an important role in plant health and food quality. I propose that microbes naturally present on wild fruits help protect them from spoilage. Wild strawberries and blueberries grow in complex natural environments, where exposure to stress has shaped strong partnerships with beneficial microbes. These interactions may help extend fruit shelf life.

In this project, I will study microbes living on wild fruits to see if they can prevent fungi that cause spoilage, such as Botrytis and Alternaria. I will identify these microbes using DNA-based methods, screen their interactions with fungal pathogens, and analyze compounds they produce. Their natural products could offer sustainable ways to reduce food waste and greenhouse gas emissions.

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