Keywords
weight loss
membrane integrity
exportation storage
How to Cite
Abstract
The postharvest quality of banana is strongly influenced by storage temperature and time, which together regulate physiological, biochemical, and structural changes in the fruit. This study evaluated the effects of storage at 5, 10, and 20°C, as well as temperature transfer conditions, on key quality parameters including color (L*, a*, b*), electrolyte leakage, texture (firmness and penetration), and weight loss over 21 days. Results showed that storage at 5°C induced chilling injury, characterized by increased electrolyte leakage, peel browning, reduced luminosity (L*), impaired yellow color development (b*), and abnormal softening associated with cellular damage rather than normal ripening. In contrast, fruits stored at 20°C exhibited rapid and coordinated ripening, with increased respiration, greater weight loss, and progressive softening. Storage at 10°C maintained a better balance, reducing metabolic activity while preserving membrane integrity, color development, and texture. Temperature transfers revealed that prior exposure to low temperatures triggers irreversible physiological damage that becomes evident under ambient conditions. Overall, the findings highlight the importance of optimizing storage temperature to maintain fruit quality and reduce postharvest losses in banana supply chains.References
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