Effect of Activated Carbon & Clove Essential Oil on Ripening and Spoilage of Bananas

Since bananas ripe within 2-4 weeks at room temperature (RT), low temperature transportation (LTT) facility of 10-13°C is generally used. However, LTT may not be always available. Activated carbon (AC) and Clove essential oil (CEO) are natural and non-toxic substances with potential to delay the ripening process. Besides, CEO also has anti-fungal properties. In this study, the Minimum Inhibitory Concentration (MIC) and Minimum Fungicidal Concentration (MFC) of CEO were determined against Aspergillus niger. Then, the individual and combined effects of CEO and AC on delaying the ripening of bananas were studied and compared with bananas stored at 10-13°C, 0-5°C and RT. The least ripening was found in bananas kept at 10-13°C followed by bananas kept with AC followed by bananas sprayed with CEO formulation. No synergistic effect was observed between AC and CEO. Bananas stored at 0-5°C exhibited chilling injuries. Rather than CEO, the skin of banana itself was enough to protect them from fungal spoilage, unless there was a mechanical injury. Results suggest that AC and CEO can be potential alternatives when LTT is not available. More studies are required related to its incorporation in plastic wraps used to wrap the stem of bananas to contain the ethylene release.