Thiabendazole is a preservative used in fruit and industry for preservation of fruit such as citrus and bananas. It controls molds and rots. Thiabendazole preservatives prevent degradation by bacteria.

The mechanism starts with the absorption of thiabendazole into the cell of citrus peel. If the intracellular pH falls to 5 or lower, the anaerobic fermentation of glucose through phosphofructokinase decreases sharply which inhibits the growth and survival of microorganisms that cause fruit spoilage.

Thiabendazole. provide the postharvest fruit and vegetable packing industry with key benefits such as:

• Decay Control
• Reduced Market Losses
• Longer Shelf Life