Effect of ethanol extract of Eucalyptus (Eucalyptusspp.) and Red mangrove (Rhizophoramucronata)leaveson browning and postharvest life of Cavendish banana fruit

In recent years, an increasing number of countries demand fresh products not treated withagrochemicals, particularly those applied after harvest.Banana is one of the most popular fruits in the world with a short postharvest life and the big waste. Ethanol extract of Eucalyptus (Eucalyptus spp.) and Red mangrove (Rhizophora mucronata) leavesin two levels of 500 and 1000 μg/l of distilled water by immersion way used in order to reduce losses and increase postharvest life of Cavendish banana fruit.Treated fruits and control were storedat 25±1 ºC for 21 days.Changes in the peel color, firmness, TSS, skin browning index and weight loss of fruitswere measuredon 0, 7, 14 and 21 days.The results showed that Red mangrove leave extract in concentration 1000 μg/l was the best treatment to maintain the green color of the peel, and Eucalyptusleave extract in both concentrationswas the most effective treatment in preventing weight loss and firmness decline. Also, the quality and postharvest life of treated fruits increased with maintaining the level of TSS and reducing inskin browning.