Prediction of banana quality during storage by brown area

Abstract

To study the feasibility of evaluating the quality characteristics of banana based on the browning area. The texture characteristics, total soluble solids (TSS), ascorbic acid, malondialdehyde (MDA) concentrations, relative conductivity, polyphenol oxidase, peroxidase, and phenylalanine ammonia-lyase (PAL) activities in banana peels were detected during storage. A linear model was made by principal component analysis and multiple linear regression between the banana browning area and characteristic indices. The results showed that the changes in the physiological characteristics of bananas were significantly different during different storage periods. The main factors that affected the banana browning area were relative conductivity, PAL, TSS, and MDA, indicating that lipid peroxidation, respiration, and metabolism of phenylpropanoids had significant influence on the banana browning area during storage. Thus, it is feasible to predict banana quality based on changes in browning area, which could be a rapid and non-destructive detection of banana quality during storage.

Storability and Linear Regression Models of Pericarp Browning and Decay in Fifty Litchi (Litchi chinensis Sonn.) Cultivars at Room Temperature Storage

“…At present, statistical analysis based on storability has been used in studies on mango [ 16 , 17 ] and winter jujube [ 18 ]. The most important point is that a linear model was applied using principal component analysis and multiple linear regression to banana browning areas and characteristic indices, indicating that it is feasible to predict banana quality based on changes in the browning area, which could be a rapid and non-destructive detection of banana quality during storage [ 19 ]. However, there are few reports regarding the application of this approach to litchi [ 20 , 21 , 22 ].…”