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<p>Bananas are a&#xa0;highly perishable fruit crop that suffers from substantial postharvest losses worldwide. This study was conducted to investigate the effect of botanical extract coatings on the postharvest shelf life and quality of bananas. Seven botanical coating treatments were studied: control&#xa0;(T₀), stink vine leaf&#xa0;(T<sub>1</sub>), garlic clove&#xa0;(T<sub>2</sub>), lemon leaf&#xa0;(T<sub>3</sub>), custard apple leaf&#xa0;(T<sub>4</sub>), <i>Aloe vera</i> gel&#xa0;(T<sub>5</sub>), and neem leaf&#xa0;(T<sub>6</sub>). Mature cv. ‘Mehersagar’ banana fruits were soaked in 40% extract solutions, air-dried, and stored under ambient laboratory conditions. Results showed that botanical extract coatings had a&#xa0;significant impact on banana shelf life and quality. On the 12th day of storage, bananas treated with T<sub>1</sub> showed the lowest peel color change, weight loss (15.82%), dry matter content (36.74%), total soluble solids (19.98% Brix), pulp pH (5.93), total sugar (13.13%), reducing sugar (10.57%), non-reducing sugar (2.56%), and disease incidence (72.67%) and severity (70.31%); they also showed higher fruit firmness (0.98), titratable acidity (0.34%), and vitamin&#xa0;C content (4.36 mg/100 g). Among treatments, T<sub>1</sub> resulted in the longest shelf life (12.75&#xa0;days) followed by T<sub>5</sub> (12.1&#xa0;days) and T<sub>6</sub> (12.0&#xa0;days). The results revealed that banana coated with stink vine leaf, <i>Aloe vera </i>gel, and neem leaf extracts retained the majority of physiological and quality traits for considerably longer during storage.</p>

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Ripening Delay and Prolonging Shelf Life of Postharvest Bananas Through Application of Botanical Coating

  • 期刊论文

  • 发表日期：

    2026年6月30日

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  • Sumya Sultana Meshu,
  • Md. Mokter Hossain,
  • Ayasha Akter,
  • Nayan Chandra Howlader

摘要

Bananas are a highly perishable fruit crop that suffers from substantial postharvest losses worldwide. This study was conducted to investigate the effect of botanical extract coatings on the postharvest shelf life and quality of bananas. Seven botanical coating treatments were studied: control (T₀), stink vine leaf (T1), garlic clove (T2), lemon leaf (T3), custard apple leaf (T4), Aloe vera gel (T5), and neem leaf (T6). Mature cv. ‘Mehersagar’ banana fruits were soaked in 40% extract solutions, air-dried, and stored under ambient laboratory conditions. Results showed that botanical extract coatings had a significant impact on banana shelf life and quality. On the 12th day of storage, bananas treated with T1 showed the lowest peel color change, weight loss (15.82%), dry matter content (36.74%), total soluble solids (19.98% Brix), pulp pH (5.93), total sugar (13.13%), reducing sugar (10.57%), non-reducing sugar (2.56%), and disease incidence (72.67%) and severity (70.31%); they also showed higher fruit firmness (0.98), titratable acidity (0.34%), and vitamin C content (4.36 mg/100 g). Among treatments, T1 resulted in the longest shelf life (12.75 days) followed by T5 (12.1 days) and T6 (12.0 days). The results revealed that banana coated with stink vine leaf, Aloe vera gel, and neem leaf extracts retained the majority of physiological and quality traits for considerably longer during storage.