Banana and guava have short shelf-life at tropical ambient temperature due to climacteric ripening associated changes like rapid softening, senescence spotting, off-odor development, anthracnose, and crown rot disease incidence, and chilling injury occurrence during storage below 13 °C. Commercially post-harvest treatment involved submerging banana and guava in solutions of benomyl or thiabendazole or imazalil. These chemicals are harmful to human health and the environment. Moreover, the fungal pathogens have developed resistance to these fungicides. Hence search of alternative non-chemical, health and environment friendly strategies are major focus of the researchers over the world. Treatment with organic acids, plant extract having antimicrobial properties prevented diseases either by direct action on the fungus or by inducing defense response by increasing the activity of antioxidant enzymes like superoxide dismutase, lipoxygenase, catalase. Degradation of plant parts occurs due to accumulation of reactive oxygen species and enzymatic oxidation of polyphenols during senescence, chilling stress, low oxygen, or high carbon dioxide injury. The deteriorations are evaluated by physical parameters like color change, accumulation of superoxide anion, hydrogen peroxide, malondialdehyde byproducts, accumulation of thiobarbituric reactive compound and ion leakage percentage. The selection of application concentration and treatment duration of 1-methylcyclopropane (1-MCP) treatment which act as an ethylene inhibitor is critical in extending shelf-life of banana and guava. The modified atmosphere, controlled atmosphere storage and edible coating reduced time to occurrence and intensity of climacteric peak respiration, slowed down ripening associated changes, prevented accumulation of reactive oxygen species (ROS) thereby extended shelf-life of guava and banana.

香蕉和番石榴在热带环境温度下具有较短的货架期，这是由于更年期成熟相关的变化，例如快速软化，衰老斑点，异味发展，炭疽病和冠腐病的发生，以及在低于13°C的储存过程中发生冷害。商业化的收获后处理包括将香蕉和番石榴浸没在苯菌灵或噻菌灵或咪唑的溶液中。这些化学物质对人体健康和环境有害。此外，真菌病原体已对这些杀真菌剂产生抗性。因此，寻找替代性的非化学，健康和环境友好策略是世界各地研究人员的主要重点。用有机酸处理 具有抗微生物特性的植物提取物可通过直接作用于真菌或通过增加抗氧化剂酶（如超氧化物歧化酶，脂氧合酶，过氧化氢酶）的活性来诱导防御反应，从而预防疾病。由于衰老，寒冷胁迫，低氧或高二氧化碳损伤期间活性氧的积累和多酚的酶促氧化，植物部分发生降解。通过诸如颜色变化，超氧阴离子，过氧化氢，丙二醛副产物的积累，硫代巴比妥酸反应性化合物的积累和离子泄漏百分比的物理参数来评估劣化。用作乙烯抑制剂的1-甲基环丙烷（1-MCP）处理的应用浓度和处理持续时间的选择对于延长香蕉和番石榴的保质期至关重要。改良的气氛，可控制的气氛储存和可食用的涂层减少了发生时间和更年期峰值呼吸的强度，减缓了成熟相关变化的发生，防止了活性氧（ROS）的积累，从而延长了番石榴和香蕉的保质期。