Mangostenn (Garcina mangostana) is a climacteric fruit and thus, there is need for intervention on its postharvest preservation to delay ripening, reduce spoilage and microbial infestation, and possibly enhance its availability all year round. This study was aimed at determining the best application ratio of the combination of peppermint oil (PO) and lime oil (LO) essential oils (EOs) in slowing down ripening and extending the shelf-life of mangosteen in a closed storage system. Furthermore, the mechanism by which PO and LO inhibit mold and decay on the surface of mangosteen was investigated. Forty microliters of PO and LO at ratios 1:0, 0:1, 1:1, 2:1, and 1:3, respectively, were applied to the fruit in a 1 L storage box and stored at 25 ± 2 °C, 75 ± 5 % RH for 9 days. The ability of the EOs to suppress mold and decay, and their effects on ripening stage were measured. Also, the quality parameters of the fruit pericarp (peel) and aril (pulp) after treating with EOs were evaluated. Results showed that ratio 1:3 of PO and LO had 20 % mold and decay appearance after 9 d, compared with the control (untreated sample) which had 80%. Mangosteen treated with this ratio of EOs attained only stage 4 (red color) of ripening, while the fruit in the control group were completely ripened at the end of storage, reaching stage 6 (dark purple). In addition, the fruit firmness, color (calyx, pericarp, and aril), titratable acidity, pH, total soluble solids, and total phenolic content were maintained with this ratio when compared with the control and other ratios. The potential mode of action of PO and LO was revealed by scanning electron microscopy and gas chromatography - mass spectrometry analysis where main components of these EOs such as menthol, menthone and limonene were released into the treated fruit, with possible interaction with other components for improved antifungal activity. The application of PO and LO at this ratio (1:3) could be formulated as a fungicide on mangosteen for enhanced antifungal activity, improved shelf-life quality, and consumer acceptability of mangosteen fruit.

芒果（Garcina芒果）是更年期的水果，因此，有必要对其收获后的保存进行干预，以延缓成熟，减少腐败和微生物侵害，并可能全年提高其可用性。这项研究旨在确定薄荷油（PO）和石灰油（LO）精油（EOs）组合在减缓成熟和延长山竹在封闭存储系统中的货架寿命方面的最佳使用比例。此外，还研究了PO和LO抑制山竹果表面霉变和腐烂的机理。分别以1：0、0：1、1：1、2：1和1：3的比例将40微升的PO和LO应用于1 L的储存盒中，并在25±2°C下储存，在75±5％RH下持续9天。测量了EO抑制霉菌和腐烂的能力，以及它们对成熟阶段的影响。也，评价了用EOs处理后的果皮（果皮）和假种皮（纸浆）的质量参数。结果表明，与对照组（未经处理的样品）的80％相比，PO和LO的1：3比例在9 d后具有20％的霉菌和腐烂外观。用此比例的EO处理的山竹仅达到成熟的第4阶段（红色），而对照组的果实在储存结束时完全成熟，达到第6阶段（深紫色）。此外，与对照和其他比例相比，该比例保持了水果的硬度，颜色（花萼，果皮和假种皮），可滴定的酸度，pH，总可溶性固形物和总酚含量。通过扫描电子显微镜和气相色谱-质谱分析揭示了PO和LO的潜在作用方式，其中这些EO的主要成分（如薄荷醇，薄荷酮和li烯）被释放到处理过的水果中，并可能与其他成分相互作用以改善抗真菌活性。PO和LO以该比例（1：3）的应用可以配制成山竹果上的杀菌剂，以增强其抗真菌活性，改善货架期质量和消费者对山竹果的接受度。