Postharvest storage quality of citrus fruit treated with a liquid ferment of Chinese herbs and probiotics

•The liquid fermentation compound (LFC) was prepared with CHC and probiotics.•LFC strongly inhibited the growth of P. digitatum in vitro.•The postharvest quality of citrus fruit was improved by treating with LFC.•The disease incidence and severity of green molds in citrus fruit was reduced by treating with LFC.•LFC can act as an efficient natural antistaling agent for citrus fruit.