Novel mango ripening and anthracnose control using tangerine oil vapors and wood smoke: possible mode of action
Main Article Content
Keywords
Tangerine oil; Wood Smoke; Mango; Postharvest; Anthracnose; Ambient storage
Abstract
Reducing spoilage and uneven ripening during storage is critical for the mango export industry. This study evaluated a postharvest treatment combining 15- min wood smoke (SM) exposure with tangerine oil (TO) vapors at 0.04%, 0.08%, and 0.12% to accelerate ripening, enhance quality, and suppress anthracnose. Results indicated that SM combined with TO 0.08% rapidly stimulated ethylene production, initiating at 6 h (0.2–0.3 µmol/kg) and reaching 0.48 µmol/kg by 12 h, thus promoting uniform ripening within 18 h. Treated mangoes developed a bright yellow color and remained largely free of fungal contamination for over 7 days, with only 10% disease incidence by day 10 at 30 ± 2°C. The treatment also formed a thin protective coating on the fruit surface, reducing water loss, maintaining firmness, and improving ripening quality. Moreover, phenolic content and antioxidant capacity were increased, contributing to inhibition of fungal spore germination. Mangoes treated with SM+TO 0.08% remained storable and transportable for at least 10 days without refrigeration, whereas control fruit spoiled within 3–5 days. This approach provides a cost-effective postharvest strategy to enhance quality of mango and support long- distance distribution without cold storage.
References
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Hood, L.F. 1982. Current concepts of starch structure,. Chap. 13. In: Lineback, D.R. and Inglett, G.E. (Eds.) “Food Carbohydrates”. D.R. Lineback and G.E. Inglett (Ed.), p. 217. AVI Publishing Co., Westport, CT, p. 217.
Jaimun, R. and Sangsuwan, J. 2019. Efficacy of chitosan-‐coated paper incorporated with vanillin and ethylene adsorbents on the control of anthracnose and the quality of Nam Dok Mai mango fruit. Packaging Technology & Science Packag. Technol. Sci. 32(8): 383-–394. https://doi.org/10.1002/pts.2446
Kabploy, K., Sukmas, S., Phothisuwan, S., Sinthupachee, A., Kongchoosi, N. and Matan, N. 2023. Development of an antimicrobial fungal egg tray containing orange oil and smoke for eggs preservation at room temperature. Poultry Science Poult. Sci. 9: 102885. https://doi.org/10.1016/j.psj.2023.102885
Lee, Y. C., Yu, M. C., Tsay, J. S., Hou, C. Y., Huang, P. H. and Liang, Y. S. 2024. Investigation of different nanoemulsion coatings to prevent anthracnose and maintain quality parameters during storage of Irwin mango. Food Science and Technology (LWT) 205: 116501. https://doi.org/10.1016/j.lwt.2024.116501
Matan, N. and Songsamoe, S. 2025. The effect of corrugated box containing orange oil to delay ripening in green mango and its mechanism of action. J. Food Sci. TechnolJournal of Food Science and Technology. 1-–12. https://doi.org/10.1007/s13197-025-06229-8
Nasir, U., Ismail, A., Riaz, M., Razzaq, K., Ali, S., Hussain, A., Ameen, M., Saif, A., Aslam, F., Fernandes, C.A. and de Oliveira, C. A. F. 2024. Exploring fruit ripening methods: Cconventional, artificial, and novel approaches for quality and health. Food Control 165: 110626. https://doi.org/10.1016/j.foodcont.2024.110626
Owolabi, I. O., Songsamoe, S. and Matan, N. 2021. Combined impact of peppermint oil and lime oil on Mmangosteen (Garcinia Mangostana) fruit ripening and mold growth using closed system. Postharvest Biol. Technol.Postharvest Biology and Technology 175: 111488. https://doi.org/10.1016/j.postharvbio.2021.111488
Palafox-Carlos, H., Yahia, E. M. and González-Aguilar, G. A. 2012. Identification and quantification of major phenolic compounds from mango (Mangifera indica, cv. Ataulfo) fruit by HPLC–DAD–MS/MS-ESI and their individual contribution to the antioxidant activity during ripening. Food Chemistry Food Chem. 135(1): 105-–111. https://doi.org/10.1016/j.foodchem.2012.04.103
Phakawan, J., Thaisamak, P., Wannasawad, K. and Supapvanich, S. 2025. Chitosomes incorporated with sweet basil oil (Ocimum basilicum L.): Pprotecting anthracnose and preserving the postharvest quality of 'Nam Dok Mai' mangoes. Postharvest Biol. Technol.Postharvest Biology and Technology 219: 113252. https://doi.org/10.1016/j.postharvbio.2024.113252
Phothisuwan, S., Koomhin, P., Matan, N. and Matan, N. 2021. Quality maintenance of salacca fruit with a carnauba wax coating containing orange oil and detection of sensory perception improvement with electroencephalography to appraise brain responses. Food Science and Technology (LWT) 147:, 111628. https://doi.org/10.1016/j.lwt.2021.111628
Promwee, A. and Matan, N., 2025. Revealing the mechanism underlying the use of pre-harvest nano-emulsion of citrus essential oil for reducing browning injury and maintaining postharvest quality of chili during cold storage. Postharvest Biology and TechnologyPostharvest Biol. Technol. 219: 113274. https://doi.org/10.1016/j.postharvbio.2024.113274
Qambrani, S., Talpur, F. N., Panhwar, A. A., Afridi, H. I., Talpur, M. K., Khan, A. and Hab, S. A. 2022. Development of guar gum-based coating with castor oil for improved postharvest quality of fresh mangoes using response surface methodology. Appl. Food Res.Applied Food Research 2(2): 100220. https://doi.org/10.1016/j.afres.2022.100220
Rose, M., Holland, J., Dowding, A., Petch, S. R., White, S., Fernandes, A. and Mortimer, D. 2015. Investigation into the formation of PAHs in foods prepared in the home to determine the effects of frying, grilling, barbecuing, toasting and roasting. Food and Chemical Toxicology Food Chem. Toxicol.78: 1-–9. https://doi.org/10.1016/j.fct.2014.12.018
Sabuz, A. A., Chowdhury, M. G. F., Molla, M. M., Khan, M.H. H. and Miaruddin, M. 2019. Effect of ethephon on ripening and postharvest quality of mango. Bangladesh Journal. of Agricultural. Research. 44 (3): 453-–467. https://doi.org/10.3329/bjar.v44i3.43478
Saengwong-Ngam, R. and Matan, N. 2024. A novel technique for inducing ripening and controlling fungal growth in green bananas using warm tangerine oil vapor and its possible modes of action. Food Control 165: 110625. https://doi.org/10.1016/j.foodcont.2024.110625
Sinthupachee, A., Matan, N. and Matan, N. 2023. Development of smoke flavour-antimicrobial packaging from coconut fibre using Litsea cubeba essential oil and wood smoke for dried fish preservation and reduction of PAH. Food Control 148: 109629. https://doi.org/10.1016/j.foodcont.2023.109629
Sivakumar, D., Jiang, E. and Yahia, E.M. 2011. Maintaining mango (Mangifera indica L.) fruit quality during the export chain. Food Res. Int. Food Research International 44 : 1254-–1263. https://doi.org/10.1016/j.foodres.2010.11.022
Yadav, A., Kumar, N., Upadhyay, A., Singh, A., Anurag, R. K., and Pandiselvam, R. 2022. Effect of mango kernel seed starch-based active edible coating functionalized with lemongrass essential oil on the shelf-life of guava fruit. Quality Assurance and Safety of Crops & Foods Qual. Assur. Saf. Crops Foods.14(3):, 103-–115. https://doi.org/10.15586/qas.v14i3.1094
Yahia, E.M. 2011. 22 - Mango (Mangifera indica L.). Chap. 22. In: Yahia, E.M. (ed.)“in Food Science, Technology and Nutrition, Postharvest Biology and Technology of Tropical and Subtropical Fruits”. Yahia, E.M. (Ed.),p. 492-567e. Woodhead Publishing Inc., Cambridge, UK, pp. 492–567e. https://doi.org/10.1533/9780857092885.492
Yasmin, A., Hossain, M. M., Hafiz, M. M. H., Rabeya, T., Imran, S., Sayed, S., Graber, A. and Hossain, A. 2025. Impact of different botanical extracts on the postharvest biochemical attributes and shelf life of mango (Mangifera indica L.). Quality Assurance and Safety of Crops & Foods Qual. Assur. Saf. Crops Foods.17(2): 75-–85. https://doi.org/10.15586/qas.v17i2.1529
Yu, H., Lin, Z. X., Xiang, W. L., Huang, M., Tang, J., Lu, Y., Zhao, H., Zhange, Q., Rao, Y. and Liu, L. 2022. Antifungal activity and mechanism of D-limonene against foodborne opportunistic pathogen Candida tropicalis. Food Science and Technology (LWT)Lwt 159: 113144. https://doi.org/10.1016/j.lwt.2022.113144
Zang S., Tian S., Jiang J., Han D., Yu X., Wang K., Li D., Lu D., Yu A. and Zhang Z. 2017. Determination of antioxidant capacity of diverse fruits by electron spin resonance (ESR) and UV–Vis spectrometries. Food Chem. 221: 1221-1225.
Zhang, Y., Gao, Z., Hu, M., Pan, Y., Xu, X. and Zhang, Z. 2022. Delay of ripening and senescence in mango fruit by 6-benzylaminopurine is associated with inhibition of ethylene biosynthesis and membrane lipid catabolism. Postharvest Biology and TechnologyPostharvest Biol. Technol. 185: 111797. https://doi.org/10.1016/j.postharvbio.2021.111797
Zhang, Y., Pu, Y., Jiang, H., Chen, L., Shen, C., Zhang, W., Cao, J. and Jiang, W. 2024. Improved sustained-release properties of ginger essential oil in a Ppickering emulsion system incorporated in sodium alginate film and delayed postharvest senescence of mango fruits. Food Chemistry. 435: 137534. https://doi.org/10.1016/j.foodchem.2023.137534
Zhang, S., Tian, S., Jiang, J., Han, D., Yu, X., Wang, K., Li, D., Lu, D., Yu, A. and Zhang, Z. 2017. Determination of antioxidant capacity of diverse fruits by electron spin resonance (ESR) and UV–Vis spectrometries. Food Chemistry 221: 1221–1225. https://doi.org/10.1016/j.foodchem.2016.11.036
Zhao, F., Li, Q., Wu, H., Huang, J. and Ju, J. 2023. Synergistic antifungal mechanism of effective components from essential oil against Penicillium roqueforti. Eng. Microbiol.Engineering Microbiology 3(1): 100057. https://doi.org/10.1016/j.engmic.2022.100057
Chaidech, P. and Matan, N. 2023. Cardamom oil-infused paper box: enhancing rambutan fruit post-harvest disease control with reusable packaging. Food Science and Technology (LWT) 189: 115539. https://doi.org/10.1016/j.lwt.2023.115539
Droby, S., Wisniewski, M. and Benkeblia, N. 2011. 6 - Postharvest pathology of tropical and subtropical fruit and strategies for decay control, Chap. 6. In: Yahia, E.M. (ed.) “in Food Science, Technology and Nutrition, Postharvest Biology and Technology of Tropical and Subtropical Fruits”. Yahia, E.M. (Ed.),p. 194-224. Woodhead Publishing Inc., Cambridge, UK, pp. 194–224. https://doi.org/10.1533/9780857093622.194
Faisal, M., Desvita, H., Heriansyah, M. B., Abubakar, Y., Djuned, F. M., Mansur, D., Ramadhani, P., Ariani, N., Khoirunnisa Darmawan, A., Mustikarari, R., Answer, M. and Rizal, W. A. 2025. Chitosan-liquid smoke-based composite coating for extending the shelf life of cherry tomatoes. Case Studies in Chemical and Environmental EngineeringCase Stud. Chem. Environ. Eng. 11: 101155. https://doi.org/10.1016/j.cscee.2025.101155
Hood, L.F. 1982. Current concepts of starch structure,. Chap. 13. In: Lineback, D.R. and Inglett, G.E. (Eds.) “Food Carbohydrates”. D.R. Lineback and G.E. Inglett (Ed.), p. 217. AVI Publishing Co., Westport, CT, p. 217.
Jaimun, R. and Sangsuwan, J. 2019. Efficacy of chitosan-‐coated paper incorporated with vanillin and ethylene adsorbents on the control of anthracnose and the quality of Nam Dok Mai mango fruit. Packaging Technology & Science Packag. Technol. Sci. 32(8): 383-–394. https://doi.org/10.1002/pts.2446
Kabploy, K., Sukmas, S., Phothisuwan, S., Sinthupachee, A., Kongchoosi, N. and Matan, N. 2023. Development of an antimicrobial fungal egg tray containing orange oil and smoke for eggs preservation at room temperature. Poultry Science Poult. Sci. 9: 102885. https://doi.org/10.1016/j.psj.2023.102885
Lee, Y. C., Yu, M. C., Tsay, J. S., Hou, C. Y., Huang, P. H. and Liang, Y. S. 2024. Investigation of different nanoemulsion coatings to prevent anthracnose and maintain quality parameters during storage of Irwin mango. Food Science and Technology (LWT) 205: 116501. https://doi.org/10.1016/j.lwt.2024.116501
Matan, N. and Songsamoe, S. 2025. The effect of corrugated box containing orange oil to delay ripening in green mango and its mechanism of action. J. Food Sci. TechnolJournal of Food Science and Technology. 1-–12. https://doi.org/10.1007/s13197-025-06229-8
Nasir, U., Ismail, A., Riaz, M., Razzaq, K., Ali, S., Hussain, A., Ameen, M., Saif, A., Aslam, F., Fernandes, C.A. and de Oliveira, C. A. F. 2024. Exploring fruit ripening methods: Cconventional, artificial, and novel approaches for quality and health. Food Control 165: 110626. https://doi.org/10.1016/j.foodcont.2024.110626
Owolabi, I. O., Songsamoe, S. and Matan, N. 2021. Combined impact of peppermint oil and lime oil on Mmangosteen (Garcinia Mangostana) fruit ripening and mold growth using closed system. Postharvest Biol. Technol.Postharvest Biology and Technology 175: 111488. https://doi.org/10.1016/j.postharvbio.2021.111488
Palafox-Carlos, H., Yahia, E. M. and González-Aguilar, G. A. 2012. Identification and quantification of major phenolic compounds from mango (Mangifera indica, cv. Ataulfo) fruit by HPLC–DAD–MS/MS-ESI and their individual contribution to the antioxidant activity during ripening. Food Chemistry Food Chem. 135(1): 105-–111. https://doi.org/10.1016/j.foodchem.2012.04.103
Phakawan, J., Thaisamak, P., Wannasawad, K. and Supapvanich, S. 2025. Chitosomes incorporated with sweet basil oil (Ocimum basilicum L.): Pprotecting anthracnose and preserving the postharvest quality of 'Nam Dok Mai' mangoes. Postharvest Biol. Technol.Postharvest Biology and Technology 219: 113252. https://doi.org/10.1016/j.postharvbio.2024.113252
Phothisuwan, S., Koomhin, P., Matan, N. and Matan, N. 2021. Quality maintenance of salacca fruit with a carnauba wax coating containing orange oil and detection of sensory perception improvement with electroencephalography to appraise brain responses. Food Science and Technology (LWT) 147:, 111628. https://doi.org/10.1016/j.lwt.2021.111628
Promwee, A. and Matan, N., 2025. Revealing the mechanism underlying the use of pre-harvest nano-emulsion of citrus essential oil for reducing browning injury and maintaining postharvest quality of chili during cold storage. Postharvest Biology and TechnologyPostharvest Biol. Technol. 219: 113274. https://doi.org/10.1016/j.postharvbio.2024.113274
Qambrani, S., Talpur, F. N., Panhwar, A. A., Afridi, H. I., Talpur, M. K., Khan, A. and Hab, S. A. 2022. Development of guar gum-based coating with castor oil for improved postharvest quality of fresh mangoes using response surface methodology. Appl. Food Res.Applied Food Research 2(2): 100220. https://doi.org/10.1016/j.afres.2022.100220
Rose, M., Holland, J., Dowding, A., Petch, S. R., White, S., Fernandes, A. and Mortimer, D. 2015. Investigation into the formation of PAHs in foods prepared in the home to determine the effects of frying, grilling, barbecuing, toasting and roasting. Food and Chemical Toxicology Food Chem. Toxicol.78: 1-–9. https://doi.org/10.1016/j.fct.2014.12.018
Sabuz, A. A., Chowdhury, M. G. F., Molla, M. M., Khan, M.H. H. and Miaruddin, M. 2019. Effect of ethephon on ripening and postharvest quality of mango. Bangladesh Journal. of Agricultural. Research. 44 (3): 453-–467. https://doi.org/10.3329/bjar.v44i3.43478
Saengwong-Ngam, R. and Matan, N. 2024. A novel technique for inducing ripening and controlling fungal growth in green bananas using warm tangerine oil vapor and its possible modes of action. Food Control 165: 110625. https://doi.org/10.1016/j.foodcont.2024.110625
Sinthupachee, A., Matan, N. and Matan, N. 2023. Development of smoke flavour-antimicrobial packaging from coconut fibre using Litsea cubeba essential oil and wood smoke for dried fish preservation and reduction of PAH. Food Control 148: 109629. https://doi.org/10.1016/j.foodcont.2023.109629
Sivakumar, D., Jiang, E. and Yahia, E.M. 2011. Maintaining mango (Mangifera indica L.) fruit quality during the export chain. Food Res. Int. Food Research International 44 : 1254-–1263. https://doi.org/10.1016/j.foodres.2010.11.022
Yadav, A., Kumar, N., Upadhyay, A., Singh, A., Anurag, R. K., and Pandiselvam, R. 2022. Effect of mango kernel seed starch-based active edible coating functionalized with lemongrass essential oil on the shelf-life of guava fruit. Quality Assurance and Safety of Crops & Foods Qual. Assur. Saf. Crops Foods.14(3):, 103-–115. https://doi.org/10.15586/qas.v14i3.1094
Yahia, E.M. 2011. 22 - Mango (Mangifera indica L.). Chap. 22. In: Yahia, E.M. (ed.)“in Food Science, Technology and Nutrition, Postharvest Biology and Technology of Tropical and Subtropical Fruits”. Yahia, E.M. (Ed.),p. 492-567e. Woodhead Publishing Inc., Cambridge, UK, pp. 492–567e. https://doi.org/10.1533/9780857092885.492
Yasmin, A., Hossain, M. M., Hafiz, M. M. H., Rabeya, T., Imran, S., Sayed, S., Graber, A. and Hossain, A. 2025. Impact of different botanical extracts on the postharvest biochemical attributes and shelf life of mango (Mangifera indica L.). Quality Assurance and Safety of Crops & Foods Qual. Assur. Saf. Crops Foods.17(2): 75-–85. https://doi.org/10.15586/qas.v17i2.1529
Yu, H., Lin, Z. X., Xiang, W. L., Huang, M., Tang, J., Lu, Y., Zhao, H., Zhange, Q., Rao, Y. and Liu, L. 2022. Antifungal activity and mechanism of D-limonene against foodborne opportunistic pathogen Candida tropicalis. Food Science and Technology (LWT)Lwt 159: 113144. https://doi.org/10.1016/j.lwt.2022.113144
Zang S., Tian S., Jiang J., Han D., Yu X., Wang K., Li D., Lu D., Yu A. and Zhang Z. 2017. Determination of antioxidant capacity of diverse fruits by electron spin resonance (ESR) and UV–Vis spectrometries. Food Chem. 221: 1221-1225.
Zhang, Y., Gao, Z., Hu, M., Pan, Y., Xu, X. and Zhang, Z. 2022. Delay of ripening and senescence in mango fruit by 6-benzylaminopurine is associated with inhibition of ethylene biosynthesis and membrane lipid catabolism. Postharvest Biology and TechnologyPostharvest Biol. Technol. 185: 111797. https://doi.org/10.1016/j.postharvbio.2021.111797
Zhang, Y., Pu, Y., Jiang, H., Chen, L., Shen, C., Zhang, W., Cao, J. and Jiang, W. 2024. Improved sustained-release properties of ginger essential oil in a Ppickering emulsion system incorporated in sodium alginate film and delayed postharvest senescence of mango fruits. Food Chemistry. 435: 137534. https://doi.org/10.1016/j.foodchem.2023.137534
Zhang, S., Tian, S., Jiang, J., Han, D., Yu, X., Wang, K., Li, D., Lu, D., Yu, A. and Zhang, Z. 2017. Determination of antioxidant capacity of diverse fruits by electron spin resonance (ESR) and UV–Vis spectrometries. Food Chemistry 221: 1221–1225. https://doi.org/10.1016/j.foodchem.2016.11.036
Zhao, F., Li, Q., Wu, H., Huang, J. and Ju, J. 2023. Synergistic antifungal mechanism of effective components from essential oil against Penicillium roqueforti. Eng. Microbiol.Engineering Microbiology 3(1): 100057. https://doi.org/10.1016/j.engmic.2022.100057
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