Search

Banana fruit is a popular crop in global agriculture production and trade. Bananas are delicate fresh produce where external factors can highly affect their quality resulting in high losses during the postharvest supply chain. This paper describes the most common nutritional, chemical, physical, and physiological quality attributes of the banana fruit. It also discusses the practiced technologies that are employed in the supply chain of bananas and their influence on banana fruit characteristics. Postharvest technologies play a crucial role in preserving fruits. Before implementing appropriate postharvest technology, it is essential to understand the quality changes in banana fruit during the ripening process. Various technologies are being used like storage, artificial ripening, packaging, handling, and transportation for bananas within the supply chain. The review can increase awareness and knowledge by selecting and implementing suitable postharvest techniques to enhance postharvest shelf-life and retain the nutritional and marketable quality of this important fruit. Relevant recent studies on banana packaging are highlighted and some current non-destructive image processing techniques applied to bananas are described. Ultimately, this review suggests strategies to reduce postharvest losses in the physical, chemical, and nutritional quality of banana fruit and provides future research trends to achieve fruit safety, security, and quality. • Banana is one of the most popular fruit and has a high nutritional content. • The main postharvest operations in the postharvest supply chain are discussed. • The effect of storage, transportation, and packaging on bananas was reviewed. • Using image processing for damage detection on banana fruit was described. • Different strategies to reduce postharvest losses in bananas were suggested. [ABSTRACT FROM AUTHOR]

The study used the fractal dimension (FD), browning incidence, and grayscale values using machine vision to describe the bruise magnitude and quality of mechanically damaged 'Fard' bananas bruised from 20, 40, 60 cm drop heights by 66, 98, and 110 g ball weights conditioned at different storage temperatures (5, 13, 22 °C) after 48 h. Conventional analyses like bruise area (BA), bruise volume (BV), and bruise susceptibility (BS) were also conducted. A correlation was performed to determine the relationship between image processing and conventional assessment of bruise damage in bananas. Weight, firmness, color, sugar content, and acidity were investigated. The results demonstrated that bananas bruised from the highest force and stored at 5 and 22 °C reported the lowest FD with values of 1.7162 and 1.7403, respectively. Increasing the level of damage reduced the fractal dimension and grayscale values and increased browning incidence and bruise susceptibility values after 48 h of storage. The total color change values showed a strong Pearson's correlation coefficient (r ≥ -0.81) with image analysis fractal dimension and grayscale values. The findings also indicated that higher bruising and temperature can induce weight loss, firmness reduction, lightness, and yellowness increment, and sugar and acidity changes. Overall, the fractal image analysis conducted in this study was highly effective in describing the bruising magnitude of bananas under different conditions. • Fractal dimension (FD) by imaging was used to evaluate banana bruising. • After 48 h of storage, grayscale and FD reduced, and browning incidence increased. • Temperature controlled the magnitude of bruising after storage. • The performance of storage at 13 °C was promising. • Higher damage levels and storage conditions accelerate weight and firmness reduction. [ABSTRACT FROM AUTHOR]

The influence of three impact energies resulted from simulated impactor, three storage temperatures conditions, and 12 days of storage duration was evaluated in the chemical characteristics of bruised banana fruit. The study used the pendulum impactor for impact energy generation (low, medium, high). The bruise size measurements, total soluble solids, titratable acidity, maturity index (sugar:acid ratio), and pH were analysed. Some minerals were determined like sodium, calcium, and potassium. The results showed that increasing all factors significantly affected the bruise susceptibility value of banana. Bananas conditioned at 22 °C after being impacted by high damage recorded the highest total soluble solids (20.95 °Brix), sugar:acid ratio (131.38%), and lower acidity (0.15%). Storage at 22 °C accelerated the changes in pH after 12 days of storage. Calcium and potassium were influenced by storage temperatures. Regarding the regression model, the 3 indicators accounts for 61.8% and 82.8% of bruise area and total soluble solids variance, respectively. The bruise susceptibility was correlated negatively with acidity and positively correlated with other bruise parameters, pH, total soluble solids. Overall, the chemical attributes provide a clue to understanding the bruise susceptibility of banana fruit. Also, the study successfully emphasized that the mechanical damage proposed by the study can affect the bruise magnitude and the chemical quality attributes of banana fruit during storage, thus the methodology of the study can be applied for different produce at multiple storage conditions. • Higher impact energy accelerates the magnitude of bruise susceptibility. • Storage at 22 °C induces the changes of sugar content of bruised banana. • The pH values changes significantly at all tested conditions. • At 13 °C, chemical attributes of bruised bananas were slowly changing during storage. • Bruise susceptibility increment reduces the acidity content of damaged bananas. [ABSTRACT FROM AUTHOR]