| As a climacteric fruit, bananas are highly prone to quality deterioration and have a short storage life. Therefore,
banana storage technology is of great significance for maintaining their quality, extending their storage period, and meeting
market demands. In this paper, Hainan banana and Philippine banana were selected as the main research objects to explore
the changes of physical and chemical indexes of bananas under different storage conditions, including color difference,browning, weight loss rate, moisture content, soluble solids content, titratable acid content, VC content and flavonoid con⁃
tent. In order to observe the performance of banana at different temperatures, three different storage conditions were set at
2 , 10, 18 ℃. It was found that under the storage condition of 10 ℃, the color difference, browning degree and weight loss
rate changed the least, and the soluble solids content, titratable acid content and VC content were the highest at the end of
storage. Under the storage condition of 18 ℃, the moisture content and weight loss rate changed the most, and the flavo⁃
noids were the highest at the end of storage. The higher the temperature, the shorter the maturity period, the more serious
the cell senescence, the faster the nutrient consumption, and the faster the comprehensive quality. Under the storage condi⁃
tion of 2 ℃, the biggest changes were color difference and browning, low temperature seriously damaged the structure of ba⁃
nana cells, resulted to banana metabolic system disorder, and the worst stress resistance. In summary, by observing the
physical and chemical indexes of different bananas at different storage temperatures, it was found that the optimal storage
temperature of bananas was 10 ℃, which effectively slowed down the physiological metabolism and senescence rate of ba⁃
nana tissues and maintained the best stress resistance, providing a reference for banana storage and transportation. |
