Evaluation of plant oils for suppression of crown rot disease and improvement of shelf life of banana (Musa spp. AAA subgroup, cv. Robusta)

Abstract

Fourteen plant oils were evaluated to control the crown rot disease caused by Lasiodiplodia theobromae and Colletotrichum musae. Five of these, viz. Ocimum sanctum, Cymbopogan citratus, C. martinii, C. nardus and Pelargonium graveolens oils completely arrested the mycelial growth of both test pathogens at their lowest concentration compared to other oils. Besides, these plant oils have also inhibited the activity of cellulolytic and pectinolytic enzymes produced by these pathogens effectively under in vitro condition. The treatment of banana fruit var. Robusta (Cavendish-AAA) with oils of O. sanctum, C. citratus, C. nardus and C. martinii not only reduced the crown rot severity significantly, but also increased the shelf life of banana fruits. However, under low-temperature storage (14°C) condition, O. sanctum oil increased the shelf life of banana fruits up to 48 days without affecting their organoleptic properties. Hence, O. sanctum oil could be used as an alternative to chemical fungicides for the management of crown rot disease.

Bioefficacy of Essencial Oils and Plant Oils for the Management of Banana Anthracnose-A Major Post-harvest Disease

“…Results obtained in present study are in conformity with findings of Ranasinghe et al, (2002) who suggested clove and cinnamon essential oils as alternative postharvest treatments for banana anthracnose. Meanwhile in another study by Sangeetha et al, (2010), treatment of banana fruit variety Robusta (Cavendish) with oils of lemongrass and tulasi had not only reduced the crown rot severity significantly, but also increased the shelf life of banana fruits. The potential of using essential oils by spraying or dipping to control postharvest decay has been examined in fruit and vegetables (Dixit et al, 1995).…”

Effects of Essential Oils on Post Harvest Quality and Shelf Life of Mango (Mangifera Indica L.)

“…Citronella oil emulsified coating might have reduced the surface moisture loss and maintained the fruit firmness. High firmness of Robusta banana was found to get maintained with post harvest application of Citronella oil at ambient storage (Sangeetha et al 2010). Skin colour of mango cv.…”