Efficacy of Plant Extracts in Extending the Postharvest Life of Banana

Banana is a climacteric fruit with high economic and nutritional importance, yet its postharvest life is constrained by rapid ripening, poor storage, moisture loss, and susceptibility to physiological and microbial spoilage. Synthetic preservatives are widely used for extending the shelf life of banana, however, increasing restrictions and rising consumer demand for safer and eco-friendly alternatives have recently gained momentum. Among the various eco-friendly alternatives, plant extracts have emerged as promising options for postharvest preservation. Plant extracts have been shown to delay peel color change, reduce weight loss, maintain firmness, preserve key quality attributes such as total soluble solids, titratable acidity, and antioxidant activity, reduce antimicrobial activity, and extend the shelf life of banana. Despite promising results, variability in extract composition, application methods, and storage conditions limits their commercial applicability. Therefore, we conducted a structured literature review and summarized the role of plant extracts in maintaining quality, improving shelf life, controlling diseases, and regulating ripening physiology, including ethylene production, respiration rate, and enzymatic activity in banana. We also discussed the challenges associated with commercial application of plant extracts, along with future directions.