Effects of a plant-cushioning material containing tangerine oil on bruising and mould growth of banana (Kluai Hom Thong) and its potential reuse

Abstract

The objectives of this study were to investigate the effects of a plant-cushioning material containing tangerine oil in conserving the quality of a Kluai Hom Thong banana during transportation and storage. In addition, the reuse of the plant-cushioning material with and without tangerine oil for two, three, or four transportation and storage cycles was investigated. The results demonstrated that the plant-cushioning material with tangerine oil protected the Kluai Hom Thong banana from mould growth by 100% and it reduced the bruised areas on the banana peel by 80%. The tangerine oil vapour released from the plant-cushioning material might also affect the ripening of the banana, since the colour changed from green to yellow more quickly in the fruit that had been treated with tangerine oil compared to the control fruit. In addition, this intelligent cushioning material containing tangerine oil has great potential in reducing bruised areas, inhibiting mould and extending the quality of the banana during transportation and storage (14 days) for at least one time compared to the control (5 to 7 days). The reuse of the plant-cushioning material, at least up to four times with and without tangerine oil for the protection of the banana, showed great potential.

Controlled release of orange oil vapour to delay the ripening and mould growth of mangosteens (Garcinia mangostana) using rubberwood sawdust

“…Accordingly, serious efforts have been made to prolong the shelf life of mangosteens and reduce fruit wastage and loss during transportation and storage before they reach the consumer. The development of active packaging for transportation and storage by adding essential oils via sachets or coating is one of the alternative technologies for fruit preservation to maintain the quality of the fruit (Owolabi et al 2021a;Saengwong-ngam et al 2022). Orange oil is one of the flavouring ingredients or essential oils for food additives, evaluated by expert panels to determine whether they are "generally recognised as safe" (GRAS) and accepted and used worldwide in the food industry.…”