A novel technique for inducing ripening and controlling fungal growth in green bananas using warm tangerine oil vapor and its possible modes of action

The study aimed to develop a novel technique for inducing uniform ripening and preventing fungal growth in green bananas, thereby producing high-quality raw materials for various banana-derived products and reducing industrial fruit losses. Tangerine oil (TO) vapor at concentrations of 100, 200, and 400 mu l was introduced into a 1L chamber containing green bananas. The TO was then heated to 50 degrees C using a heat pad for 10 min, allowing the vapor to release inside the chamber. The chamber with green bananas was held at 30 degrees C to allow contact with the TO vapor for 12 h. Subsequently, the bananas were kept at 30 +/- 2 degrees C for 10 days to ripen. The experiment was compared to acetylene and control treatments. TO was also tested to inhibit the growth of Lasiodiplodia theobromae (the cause of crown rot disease in bananas) during storage, and the assessment of banana ripening quality was conducted. The potential mode of action in both ripening acceleration and fungal control was investigated. Results showed that bananas treated with TO vapor at 200 mu l and acetylene exhibited an earlier climacteric rise within five days compared to the control (10 days). TO vapor (>= 200 mu l) demonstrated efficacy against L. theobromae on agar and on the banana surface. TO (200 mu l) contributed to improved banana ripening quality, as evidenced by reduced firmness and pH, increased total soluble solids (TSS) and titratable acidity (TA) content, and the absence of mold disease on the surface after ten days. Regarding the mode of action, the peel morphology of bananas treated with TO revealed a large pore size during ripening, affirming the efficiency of TO in accelerating banana ripening, contributing to the acceleration of chlorophyll reduction and the transition to a yellow banana. Limonene, a key component, facilitated cell wall penetration, causing cell membrane leakage in fungi. This finding confirms that implementing this technique for controlling banana ripening in the industry could lead to superior-quality bananas with various beneficial product applications.