Review of banana green life throughout the food chain: From auto-catalytic induction to the optimisation of shipping and storage conditions

Recent studies have focused on developing coatings with new preservative compounds to create a modified atmosphere that acts as a semipermeable barrier against oxygen and carbon dioxide. Maqbool et al. (2011b) used an edible coating made of 10% gum Arabic and 1% chitosan, resulting in fruits with fewer cracks, smoother surfaces, and extended fruit shelf life for up to 33 days. Coatings containing sucrose esters of fatty acids and the sodium salt of carboxymethylcellulose have been found to modify the internal atmosphere of fruits, delaying the ripening process.

Additionally, using Arabic gum improved with 0.4% cinnamon oil has been effective in controlling Colletotrichum Musae, a common fungus affecting bananas post-harvest, thereby preserving banana shelf life. Basil oil has also been shown to maintain banana quality by preventing fungal attacks during shipping.

Salicylic acid, known to influence ethylene biosynthesis and action, was found to prolong fruit shelf life when fruits were dipped in a solution of 500 μM salicylic acid for 6 hours, acting as an ethylene antagonist.

Furthermore, heat treatments (thermotherapy) have been used for over a century to eliminate pathogens from plant materials. This post-harvest fruit treatment can also modify fruit responses to various stresses and help maintain fruit quality during storage. However, it's important to note that heat treatment above 55°C can degrade the subcellular cuticular wax layer, leading to increased peel browning during ripening.