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Plant Science Today (PST)

Research Articles

Vol. 13 No. sp7 (2026): International Conference on Agricultural Sustainability

The dynamics of physicochemical changes in various banana cultivars (Musa spp.) during storage

DOI
https://doi.org/10.14719/pst.14373
Submitted
4 March 2026
Published
15-09-2026

Abstract

Banana is a climacteric fruit that undergoes significant physicochemical changes during storage. This study aimed to investigate the changes in moisture content, total dissolved solids (TDS) and peel colour in five banana cultivars (Raja, Kepok, Ambon, Cavendish and Susu) over 8 days of storage at room temperature. Observations were conducted daily to capture detailed ripening dynamics. Results showed a decrease in moisture content at the beginning of storage and a subsequent increase towards the end from an initial range of 61.09–69.69 % to 59.74–72.56 % by the 8th day, depending on the cultivar. This pattern is associated with water loss due to transpiration during the initial stage and the fruit ripening process in the later stage. The TDS increased markedly from 1.75–2.75 °Brix to 13.87–18.35 °Brix, indicating starch hydrolysis into simple sugars during ripening. Peel colour changes were evaluated using the CIE Lab* system. The L* value (lightness) fluctuates, starting from 45.63–56.83 to 54.87–72.55 varying from the fourth to the 6th day storage; subsequently, the L value decreased again to 51.51–66.32, reflecting peel darkening. The a* value shifted from negative (-6.4 to -8.2) to positive (3.6–7.9), indicating a transition from green to reddish hues. Additionally, the b* value increased from 10.26–14.07 to 23.12–29.41, suggesting enhanced yellow pigmentation. Variation in the rate and extent of these changes among banana types highlights the influence of cultivar characteristics on ripening behaviour and quality degradation during storage. These findings provide essential insights for post-harvest handling, shelf-life determination and cultivar-specific storage strategies in the banana supply chain.

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