The effect of spraying essential oils of Cymbopogon nardus, Cymbopogon flexuosus and Ocimum basilicum on postharvest diseases and storage life of Embul banana

Embul banana hands were sprayed with emulsions of the essential oils of Ceylon citronella (Cymbopogon nardus) (0.4% v/v) lemon grass Cymbopogon flexuosus (0.16% v/v), or Indian sweet basil (Ocimum basilicum) (0.16% v/v) and stored cool (13.5 +/- 1degreesC) or at ambient temperature (28 +/- 1degreesC) at 94% relative humidity. A benomyl spray (0.1% w/v) was included as a standard fungicide control treatment. The effects of the essential oils on post-harvest diseases, and on organoleptic and cosmetic quality and various properties of the fruit (percentage weight loss, changes in fruit firmness, total soluble solids and titratable acidity) were determined. Treatment with Ocimum basilicum oil controlled crown rot and anthracnose, enabling bananas to be stored for up to 21 d at 13.5 +/- 1degreesC without any detrimental effect on their organoleptic properties; results were comparable with treatment with benomyl. Rapid-ripening induced by ethral after cool storage resulted in better quality bananas. The oil of C. nardus affected the texture and flavour of the fruit and that of C. flexuosus did not give complete control of crown rot. Spraying Embul bananas with emulsions of the essential oil of Ocimum basilicum prior to cool storage can be recommended therefore as a safe, cost-effective method, with commercial potential, for controlling post-harvest diseases and extending storage life.