HALABJA TECHNICAL COLLEGE OF APPLIED SCIENCES

Food science & quality control

High diploma study

Scientific report

postharvest technology of
banana fruit

Submitted by:
Pshtiwan L. N.

[email protected]

Submitted to:
Assist. Prof. Dr. Ali M. Omer
Content:

 Introduction
 Postharvest biology
 Chilling injury
 Mechanical damage
 Factors of Harvested Banana Fruits Safety and Quality
 Control of postharvest disease
 Postharvest Technology: Enhancing Fresh Produce Quality and Shelf Life
 conclusion
 references
Introduction:

The supply chain for fresh produce involves various operations such as production,
transportation, distribution, handling, storage, packaging, etc. (Al-Dairi et al., 2022).
Typically, bananas, being climacteric and perishable, experience relatively high postharvest
losses, primarily during transportation, handling, and storage (Wasala et al., 2014).
Annually, a substantial amount of fresh produce is lost from the field to consumers due to
rough handling, improper storage, and insufficient transportation and packaging facilities.
Postharvest losses for bananas during transportation and marketing can range from 25 to
50%, attributed to factors like physiological changes, flesh softening, and vulnerability to
microbial attacks. Elevated storage temperature and humidity are identified as major
contributors to losses ranging from 25 to 40% for banana fruit [1].

Bananas, a widely traded crop in global agricultural production, are dominated by the
"Cavendish" variety (Musa acuminata, AAA group, Cavendish subgroup), estimated to
constitute approximately 40–50% of the global banana production (FAO, 17) [18].

Belonging to the Musaceae family, bananas hold a significant position in the tropical fruit
market. They are a preferred and delicious choice for people of all ages, consumed in
various dry and fresh forms. Additionally, bananas are the most affordable, nutritionally
rich, and energetically dense fruit. With a digestion time of 105 minutes, bananas are easily
digestible compared to fruits like apples (210 minutes). Known for their appealing texture
and aroma, bananas are easy to peel and eat. Banana plants can grow up to 6–8 m,
featuring leaves arranged in a spiral formation (Debabandya et al., 2010). Considered an
excellent source of instant energy and potassium, bananas are consumed fresh or
processed into various products on small or industrial scales, such as chips, dried fruits,
bread, ice cream, smoothies, flour, and as an ingredient in functional foods. Processed
bananas, enriched with nutritive elements, are particularly suitable as baby food and
snacks, especially when combined with legumes-based products (Debabandya et al., 2010)
[1].
Postharvest biology

Respiration:

Bananas exhibit typical climacteric behavior, characterized by a rapid surge in ethylene

synthesis, followed by a 4- to 5-fold increase in the respiration rate, as evidenced by
elevated CO2 production during the ripening process (Barket and Solomos, 1962; Pathak et
al., 2003) [2]. Harvested plant products' living cells undergo continuous respiration, drawing
oxygen (O2) from the surrounding environment and releasing carbon dioxide (CO2) [3].

The postharvest respiratory response of fresh produce is influenced by the storage air
temperature and its composition in terms of O2, CO2, and ethylene. Reducing enzymatic
activities through lower temperatures, decreased O2 levels, and slightly elevated CO2 levels
generally slows down the substrate utilization rate (carbohydrates, organic acids, and other
reserves), thereby extending the postharvest life of the fruit beyond its normal duration
(Kader, 1986; Saltveit, 2004) [3].

Having knowledge of the banana's respiration rate is crucial for effective planning and
implementation of programs related to storage, handling, and transportation of this fruit
[3].

Ethylene:

Ethylene, a simple gaseous plant hormone, actively participates in various plant

physiological processes, notably fruit ripening (Guo and Ecker, 2004). The ripening of fruits
is a multifaceted and genetically programmed phenomenon that brings about significant
alterations in color, flavor, aroma, texture, and nutritional content of the flesh (Giovannoni,
2004) [4].

Bananas, being climacteric fruits, undergo ripening in response to ethylene. The process of
banana fruit ripening involves diverse biochemical and physiological changes, including fruit
softening, alterations in peel color, and an upsurge in respiratory activity [5]. While
ethylene is naturally produced by the fruit, the ripening process can also be induced by the
application of exogenous ethylene.

Primarily, the post-harvest application of ethylene influences the physiological aspects by

expediting the changes associated with the ripening process. The application of exogenous
ethylene results in an enhanced ethylene production and shortens the pre-climacteric
period in the fruit of the Cavendish banana variety by approximately seven days [6,7].
The rate of ethylene production escalates with the stage of maturity, mechanical injuries,
diseases, and rising temperatures up to 30 °C. Conversely, low temperatures, reduced O2,
and increased CO2 levels surrounding the commodity inhibit ethylene production [19].

Both endogenous ethylene produced by the fruit itself and exogenous ethylene can bring
about quality changes in terms of color, texture, sweetness, aroma, volatile production, and
nutritional value in bananas.

Fig (1) : This graphic illustrate the steps of ethylene production:

Texture and color:

Texture, often measured as fruit firmness, stands as a significant quality parameter for
harvested bananas. Changes in texture during banana fruit ripening arise from structural
and compositional modifications in cellular walls. The softening of the fruit is primarily
attributed to the solubilization and depolymerization of cell wall polysaccharides, including
pectins, hemicellulose, and cellulose. This process involves the activities of enzymes such as
hydrolases, transglycosylases, and proteins like expansins. Key enzymes contributing to
changes in fruit firmness during banana ripening include polygalacturonase (PG), pectin
methylesterase (PME), pectate lyase (PL), cellulose, β-glucanase, and β-galactosidase [2].

The peel color undergoes the most noticeable change during banana fruit ripening and
serves as a major criterion for consumer preference. The typical transition during ripening
involves the loss of green color and the emergence of yellow. The decline in green color is a
result of chlorophyll (Chl) degradation, decreasing from approximately 50-100 mg/g fresh
weight (FW) to nearly zero in ripe fruit (Seymour, 1993). The chlorophyll degradation
pathway in higher plants has been extensively elucidated (Matile et al., 1999;
Hortensteiner, 2006). Banana fruit might possess two chlorophyll degradation pathways,
namely the chlorophyllase and chlorophyll oxidase pathways (Janave, 1997) [2].
Starch and sugar:

The primary carbohydrates in bananas encompass starch, sugars (fructose, glucose,

sucrose), and non-starch polysaccharides, including pectin, cellulose, and hemicellulose,
which collectively contribute to "dietary fiber" [8].

Green bananas exhibit starch content ranging from 11% to 45%, depending on the variety
and type. Resistant banana starches have a shorter digestion time (<120 min) compared to
high glycemic indexed cereal starches (Mohapatra et al., 2009). These starches are fully
digestible in the small intestine and release glucose slowly and consistently into the
bloodstream, thereby helping to maintain stable blood sugar levels. Such starches are
considered suitable for the dietary needs of individuals with heart conditions and diabetes,
and they are also valuable in the production of starch-based medications requiring gradual
assimilation (Lehmann et al., 2002) [9].

Chilling injury:

Chilling injury (CI) is a phenomenon that occurs at low non-freezing temperatures,

negatively impacting the quality and reducing the shelf-life of various plants and fruits.
Banana fruit is particularly susceptible to cold temperatures, often exhibiting CI symptoms
such as rapid peel browning (Fig 2), pulp rigidity, and pitting (Chen et al., 2008) [16].

Exposing bananas to low-temperature storage (below 13 °C) induces chilling injury,

primarily through two mechanisms:

1. Excessive production of reactive oxygen species (ROS), including superoxide anion

(O2−), hydroxyl radical (OH), and hydrogen peroxide (H2O2), leading to an increase in
O2− production. The accumulated ROS alters membrane organization, causing a
decrease in unsaturated fatty acids in membrane lipids and the accumulation of
malondialdehyde byproducts related to membrane lipid oxidation.

2. Enzymatic oxidation of phenolic substrates by polyphenol oxidase (PPO), resulting in

the formation of black or brown products. Chilling injury symptoms in bananas
manifest as abnormal ripening, pitting, water-soaked areas, heightened susceptibility
to fungal infections, and a smoky or dull yellow color after ripening, accompanied by
browning of peel vascular tissue [10].

In bananas, the CI mechanism initiates with the phase transition of cell membrane lipids
from a flexible liquid-crystalline to a solid-gel structure under chilling stress. The
subsequent loss of cell membrane integrity is attributed to the degradation of cellular
membrane lipids [20].
 Fig 2: The appearance of normal ripen banana (A) and chilling injured banana (B)

Mechanical damage:

Mechanical damage to fruits is predominantly incurred during field harvesting operations,

but it also occurs during grading, packing, transport, and handling at various stages in the
supply chain, such as during display and selection by retailers and consumers (Margarita,
1996) [15].

Bananas, being transported from production areas to distant markets, are prone to damage
and deterioration during harvesting, transportation, marketing, storage, and consumption if
not handled properly. Physical injuries, enzymatic actions by microorganisms, or a
combination of these factors can lead to their damage and deterioration. Injured fruits may
lose moisture rapidly due to increased surface evaporation, making them susceptible to
microbial attacks (fungi, bacteria) and subsequent diseases. Diseased fruits exhibit faster
respiration rates compared to intact, healthy fruits (Agrios, 1997) [11].

Addressing these challenges is crucial for food security and agricultural efficiency. Potential
mitigation strategies include:

1. Minimizing damage incidence by investigating the effects of external forces during

harvesting, packaging, and transport. This research aims to recommend improved
handling methods to growers and others in the supply chain.

2. Nondestructively assessing surface and internal damage of post-harvest fruits and

sorting them into different damage grades for immediate or optional handling (i.e.,
whether they are storable or not storable) [15].
Factors of Harvested Banana Fruits Safety and Quality

According to Asare-Kyei (2009) and Gustavsson et al. (2011), banana crops suffer the largest
post-harvest losses, with the quality of their post-harvest stage highly dependent on
meteorological conditions, crop characteristics, and various pre- and post-harvest
procedures [12].

Various factors influence the quality of bananas after harvest, including:

1. Pre-Harvest Factors: The quality of fresh fruits and vegetables available to consumers
is determined by the level of quality reached at harvest, which cannot be enhanced
but can be maintained through proper post-harvest handling. Factors such as crop
genetics, growing environment, management strategies, harvest ripeness, and
harvesting method influence the growth, development, and final quality of fresh
fruits and vegetables (Shewfelt and Prusia, 1993).

2. Environmental Factors: Environmental conditions like temperature, irrigation water,

nutrition, and light intensity also affect banana quality after harvest. For example,
temperature influences the absorption and metabolism of mineral nutrients, with
increased temperatures leading to higher transpiration rates (Kader, 2002; Hewett,
2004).

3. Genetic Factors: The quality of plant material significantly impacts fruit quality, with
variations in fruit size, shape, color, productivity level, dry matter, taste attributes,
maturity time, and post-harvest lifespan attributed to genetic variation (Hewett,
2004).

4. Cultural Practices: Various cultural practices, including types of planting material,

irrigation, mulching, fertilization, and weeding, affect the shelf life and post-harvest
quality of fruits. For instance, water shortages can lead to fruit sunburn, while
moderate water stress can alter fruit size and increase total soluble solids and total
acidity.

5. Maturity Determination: Deciding when to harvest banana fruits is crucial as it

significantly impacts their subsequent quality and post-harvest lifespan (Kader,
2002).

6. Harvesting Methods: Improper harvesting methods and facilities can cause physical
and mechanical damage to fruits, accelerating water loss and increasing susceptibility
to pathogens that cause decay.

7. Post-Harvest Factors: Banana fruits are highly susceptible to post-harvest issues,

including physical and mechanical damage, improper handling, and pest and
 pathogen attacks, which occur throughout the supply chain from farm-gate to
consumption (Yahia, 2009; Gustavsson et al., 2011; Adeoye et al., 2013).

8. Storage Conditions: Proper storage conditions, including optimal temperature and

relative humidity, are crucial for maintaining post-harvest quality and extending shelf
life. Cold storage helps minimize microbial growth and maintain fruit quality.

9. Packaging Methods for Transportation: The use of plastic boxes for handling and
transportation can reduce post-harvest losses (P.S Phisker, 2007).

10.Physiological Factors after Harvest: Green bananas can be preserved for longer
periods by storing them at low temperatures and in environments with low oxygen
and high carbon dioxide levels, which reduce ethylene production rates and
postpone ripening (Hailu et al., 2013; Irtwange, 2006).

11.Storage Time: Desiccation and evapo-transpiration rates influence the storage life of
bananas, which can be extended by creating environments with high carbon dioxide
content and low oxygen concentration. Maintaining proper temperatures and
humidity levels during transportation and delivery further preserves fruit quality
(Asare-Kyei, 2009; Gustavsson et al., 2011) [12].
Control of postharvest disease:

Most postharvest fruit pathogens are necrotrophs, relying on nutrients for germination and
initiating the pathogenic process. Therefore, competition for nutrients and space emerges
as a potentially effective mechanism for biological control. Although several biocontrol
mechanisms, including antibiosis, parasitism, induced resistance, and competition for
nutrients and space, have been proposed to operate on fruit, a complete understanding of
the biological control mechanism by an antagonist is still lacking [14].

Additionally, alternative postharvest physical treatments have gained renewed attention

for their ability to enhance product quality and extend shelf life:

1. Low-Pressure (Hypobaric) Storage: Proven effective in reducing respiration rates and

dissipating evolved ethylene, contributing to improved fruit quality and extended
shelf life.

2. Heat Treatments: Ranging from 44°C to 55°C, these treatments involve short-term
dips for a few minutes or longer exposure dipping times for hours at slightly lower
temperatures (38°C to 46°C). They have been employed to enhance product quality
and prevent decay.

3. Hot Air Treatments: Particularly with moist air, have demonstrated effectiveness
against various postharvest pathogens, contributing to the preservation of fruit
quality.

4. Ionising Radiation: Extensively studied since the 1950s, ionising radiation has been
successfully employed in various countries and on different crops to extend shelf life
and prevent decay [13].
Postharvest Technology: Enhancing Fresh Produce Quality and Shelf Life

Postharvest technology plays a pivotal role in preserving the quality and extending the shelf
life of fresh produce, including fruits like bananas. Several innovative techniques and
technologies have been developed to mitigate postharvest losses, maintain product quality,
and meet consumer demands for fresh and nutritious produce. Among these, Modified
Atmosphere (MA) and Control Atmosphere (CA), coatings, anoxia or low oxygen, 1-
methylcyclopropene (1-MCP), plant growth regulators, nitric oxide (NO), and nitrous oxide
(N2O) are emerging as effective tools in the postharvest management toolbox [2].

 Modified Atmosphere (MA) and Control Atmosphere (CA):

Modified Atmosphere (MA) and Control Atmosphere (CA) are techniques that
manipulate the composition of gases surrounding fruits and vegetables to slow down
respiration rates and inhibit ethylene action. In MA, the atmospheric composition is
adjusted by changing oxygen (O2), carbon dioxide (CO2), and humidity levels. This
helps regulate ripening processes and extends the shelf life of produce. CA takes this
a step further by creating precise control over gas concentrations, allowing for
longer-term storage without compromising quality. These technologies are widely
used for bananas and other climacteric fruits.
 Coatings:
Coatings involve applying thin layers of edible materials onto the surface of fruits to
create a barrier that reduces water loss, gas exchange, and microbial contamination.
Edible coatings can be made from natural polymers like chitosan, starch, or lipids.
They provide a protective layer, maintaining fruit quality and reducing postharvest
decay. In the case of bananas, coatings can prevent excessive moisture loss and
protect against physical damage during handling and transportation.
 Anoxia or Low Oxygen:
Creating an environment with reduced oxygen levels, known as anoxia or low oxygen,
is an effective method to slow down respiration and ethylene production. This
technique is particularly useful for extending the shelf life of fruits. By limiting the
availability of oxygen, metabolic processes are slowed, reducing the rate of quality
deterioration. Anoxia or low oxygen storage is applicable to bananas, helping to
preserve their texture, color, and nutritional content.
 1-Methylcyclopropene (1-MCP):
1-Methylcyclopropene (1-MCP) is a powerful ethylene action inhibitor. Ethylene is a
plant hormone that accelerates ripening and senescence. By inhibiting ethylene
receptors, 1-MCP slows down the ripening process, extending the shelf life of fruits.
This technology is widely used in the postharvest management of bananas, allowing
for better control over the timing of ripening and reducing losses during storage and
transportation.
 Plant Growth Regulators:
Plant growth regulators are chemical compounds that can influence various
physiological processes in plants. In postharvest technology, these regulators are
employed to control ripening, delay senescence, and maintain firmness. They can be
used in a targeted manner to enhance the quality and extend the shelf life of fruits,
including bananas.
 Nitric Oxide (NO) and Nitrous Oxide (N2O):
Nitric oxide (NO) and nitrous oxide (N2O) are signaling molecules that play essential
roles in various plant processes, including stress responses and senescence. In
postharvest technology, these molecules are studied for their potential to regulate
ripening, reduce oxidative stress, and enhance the storage life of fruits. Applying NO
or N2O treatments can be a promising strategy for improving the postharvest quality
of bananas [2].
Conclusion:

In summary, the postharvest management of bananas is a multifaceted process that

involves various stages of the supply chain, including production, transportation, handling,
storage, and packaging. Bananas, being climacteric and perishable, are particularly prone to
postharvest losses, with transportation, handling, and storage identified as critical stages
contributing to these losses.

The postharvest biology of bananas is characterized by climacteric behavior, with ethylene

playing a central role in the ripening process. Understanding the respiratory response,
ethylene production, and the associated changes in texture, color, starch, and sugar
content is crucial for effective postharvest planning, storage, and transportation.

Chilling injury is a significant concern for bananas stored at low temperatures, leading to
various symptoms such as peel browning, pulp rigidity, and pitting. Mechanical damage
during harvesting and handling further exacerbates postharvest losses. Mitigation
strategies involve minimizing damage incidence through improved handling methods and
nondestructive assessment of postharvest fruit quality.

Factors influencing the safety and quality of harvested banana fruits encompass pre-
harvest, environmental, genetic, cultural, maturity determination, harvesting methods,
post-harvest, storage conditions, packaging methods, physiological factors, and storage
time. Addressing these factors is essential to minimize postharvest losses and ensure the
quality of bananas reaching consumers.

Control of postharvest diseases involves understanding the mechanisms of various

biocontrol methods, including competition for nutrients and space. Alternative physical
treatments such as low-pressure storage, heat treatments, hot air treatments, and ionising
radiation are gaining attention for enhancing product quality and extending shelf life.

In conclusion, an integrated and comprehensive approach to postharvest management is

vital for optimizing banana quality, minimizing losses, and ensuring the availability of fresh
and high-quality bananas to consumers. This involves a combination of technological
interventions, proper handling practices, and strategic planning across the entire supply
chain.
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