Abstract
The preservation and export of fruit and vegetables in tropical regions are limited by rapid ripening and post-harvest diseases. This work proposes a new, effective, and less expensive technology using natural molecules to optimise the preservation of the "Kent" mango in hot regions and improve its commercial potential. The results of this study showed that the application of hexanal formulation by post-harvest soaking reduced losses by 23 % and infection by 12 % after cold storage. The study also highlighted the antifungal power of the medicinal plant Ocimum gratissimum L. on several mango pathogens. The essential oil extracted from this plant almost halved the infection rate of mango in storage without any influence on the quality of the mango. This essential oil was more effective than the registered chemical fungicide used in the study. Furthermore, the combination of hexanal and the essential oil of O. gratissimum L. limited the anti-ripening effect of hexanal and strengthened its antimicrobial activity. In addition, as hexanal, the combination extended the storage time by seven days without affecting the quality of the mango. Therefore, hexanal can be recommended for mango storage while the combination will be more suitable for periods or areas of high microbial prevalence.