Dataset of microbial community structure in alcohol sprayed banana associated with ripening process

Banana ripening is a complex molecular process that produces visible changes in the texture, aroma, taste and nutritional content. Ripening is controlled by genetic code, metabolic pathway and associated microbiome. We reported the microbial community structure during banana ripening with alcohol treatment to discover endophytic and epiphytic microbes. We observed the pulp and peel from the first and seventh days of Cavendish (Musa acuminata cv. Cavendish) from mature green fruit and treated with 70% alcohol or distilled water sum up to eight samples and applied the 16S rRNA Illumina sequencing from V3–V4 gene region. After quality check 144,368 sequences were obtained in the dataset comprising a total read length of 1,237,805 base pairs. A sum of 199 genera were successfully isolated, with genera Alcaligenes was the most dominant genera at 56.65% and followed by more than 1% were genera Acinetobacter, Enhydrobacter, Pseudomonas, Stenotrophomas, Thermus, and Aerococcus using mothur pipelines. The highest diversity sample with 101 unique genera was belongs to distilled water treated raw bananas peel (NN1K) and the lowest diversity at 38 was belongs to distilled water treated ripe bananas pulp (NN7D). The metagenome data are available at NCBI Sequence Read Archive (SRA) database and Biosample under accession number PRJNA590572. The data contribute to discover different bacterial communities during post-harvest treatment.