Active carboxymethyl cellulose/polyvinyl alcohol biodegradable packaging film for shelf‐life enhancement: Effects of makrut lime essential oil on Cavendish bananas ripening and fungal spoilage

Abstract Makrut lime essential oil (MLO) was investigated for ripening deceleration and suppression of fungal spoilage of Cavendish bananas stored at 30.0–37.6°C and 40%–60% relative humidity. The sorbitol‐plasticized composite of carboxymethyl cellulose and polyvinyl alcohol (CMC/PVA; 3:2) was used to distribute MLO droplets (0.5%–3.0%) as it exhibited the best overall tensile properties (15.36 ± 0.90 MPa, 14.9% ± 1.19, and 486.93 ± 81.67 MPa for strength, strain, and Young's modulus, respectively). After 7 days of storage of film‐wrapped Stage‐A1 bananas, growths of the molds on cutting wounds were dramatically suppressed. The 1.0% MLO/CMC/PVA film effectively controlled the spoilages of wounds and stalks. Ripening also occurred at slower pace (by about 2 days; 70.49% weight loss vs. that of the control) when Stage‐B3 bananas were encased in the 1.0% MLO plastic sleeve. However, the MLO coatings negatively affected the appearances and colors and promoted the senescence of the coated bananas at higher MLO concentrations. Compared to the CMC/PVA film, strengths and maximum strains of the 0.5% and 1.0% MLO films were significantly higher. The strength, strain, and modulus of the 1.0% MLO film were 19.50 ± 2.52 MPa, 24.75% ± 3.84, and 562.31 ± 49.71 MPa, respectively. Water vapor transmission rate of the 1.0‐MLO film was also the smallest one (2232 ± 50.91 g/m 2 ·day). Highlights The 1.0% MLO/CMC/PVA film exhibited improved tensile properties. The water vapor transmission rate of the film was the lowest. The film effectively controlled the spoilages of wounds and stalks. Bananas encased in sleeves made from the film ripened at slower pace.