Vapour-phase Thai basil essential oil and its effects on postharvest quality of ‘Nam Dok Mai Si Thong’ mango

Abstract Background This study investigated the effects of Thai basil essential oil (BEO) vapour on the postharvest quality of mangoes, focusing on physicochemical changes, bioactive compound content, antioxidant activity and anthracnose development over time. Mangoes were treated with varying concentrations of BEO and stored for up to 16 days. Results The results demonstrated that storage time had a significant effect on the fruit’s physical properties. Specifically, colour intensity, firmness, and total acidity declined gradually throughout the ripening period. Conversely, total soluble solids, pH, and sugar content increased, reflecting typical ripening patterns. BEO vapour influenced external quality attributes, particularly colour development and texture, but did not significantly affect core metabolic processes related to sugar accumulation or acid degradation. At lower concentrations, BEO vapour tended to delay colour development. At 500 µL/L, BEO reduced peel redness by 13.99% relative to the control. However, it increased weight loss by up to 7%, similar to the control. Regarding disease control, BEO at 500 µL/L reduced anthracnose lesion area by 10.78% after 7 days of incubation. Conclusions This suggests that BEO vapour exerted only a mild regulatory effect on mango ripening, without significantly altering endogenous metabolic pathways. Its antifungal efficacy was limited under the conditions tested, indicating that BEO vapour alone is insufficient for effective disease control. Future research should focus on optimising concentration, improving delivery systems, and evaluating combined treatment strategies to enhance postharvest performance and extend shelf life.