Natural oils can extend banana shelf life: Study

MUSCAT: The recent study at SQU has demonstrated that natural edible oils can significantly extend the shelf life of bananas, offering a sustainable solution to one of agriculture’s most persistent post-harvest challenges.
Maintaining fruit quality after harvest remains a major concern for the agricultural sector, particularly in the case of tropical fruits such as bananas, which are highly susceptible to rapid ripening and deterioration.
Given the heavy reliance of both local and global markets on fruit quality in terms of appearance, taste and nutritional value, identifying effective and environmentally friendly preservation methods has become increasingly urgent to reduce losses and strengthen food security.
In response to this need, a research team at Sultan Qaboos University, led by Laila al Yahyai from the College of Agricultural and Marine Sciences, explored the use of natural edible coatings as an alternative to the synthetic waxes commonly applied to fresh produce. Plant-based oils, known for their moisture-retaining and ripening-delaying properties, were investigated for their potential to act as protective outer layers.
The research evaluated the effectiveness of olive oil and moringa oil (locally known as shua) as natural coatings to preserve banana fruit quality during storage. Two banana varieties (Cavendish banana and Fard banana) were coated with either olive oil or moringa oil. Uncoated samples were retained as a control group. The fruits were then stored at two different temperatures, 15°C and 25°C, over a 12-day period.
Throughout the experiment, key quality indicators were monitored, including weight loss, firmness, colour change, acidity levels and total soluble solids.
The findings revealed a clear advantage for the oil-coated bananas. Compared with the uncoated samples, treated fruits showed greater resistance to visible signs of ripening and deterioration.
The positive effects were particularly pronounced at the lower storage temperature. Coated bananas exhibited a significantly slower rate of weight loss and retained their firmness and green colour for a longer duration. Chemically, the edible coatings contributed to stabilising internal fruit components and better preserving mineral content, especially in the Cavendish variety.
By the end of the 12-day trial, bananas treated with either olive oil or moringa oil maintained an appealing appearance and acceptable quality, confirming the effectiveness of the natural coatings.
The study concludes that applying olive oil or moringa oil as an edible coating represents a practical and eco-friendly strategy for extending the storage life of bananas.
This approach offers promising potential for improving supply chain management of fresh agricultural produce while reducing post-harvest losses and supporting sustainable food systems.