Innovative Application of Fermentation Technology in Post-Processing of Bananas: Improving Quality and Prolonging Shelf Life

¹ Analysis and Test Center, Chinese Academy of Tropical Agricultural Sciences/Key Laboratory of Quality and Safety Control for Subtropical Fruit and Vegetable, Ministry of Agriculture and Rural Affairs/Laboratory of Quality and Safety Risk Assessment for Tropical Products of Ministry of Agriculture and Rural Affairs, Haikou, China/Hainan Provincial Key Laboratory of Quality and Safety for Tropical Fruit and Vegetables Products, Haikou 571101, China,

ssr 2024 , 6(8), 136–142; https://doi.org/10.26689/ssr.v6i8.7830

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Abstract

This study focuses on the application of fermentation technology to improve banana quality and prolong shelf life. First, the current status of the post-processing of bananas, including post-harvest processes, means of freshness preservation, and shelf life, is summarized. Then, the principles and advantages of fermentation technology and the conditions under which it affects banana quality were described in detail. Emphasis is placed on the application of fermentation technology in banana treatment, including the effect of fermentation pretreatment on quality, changes in nutrient composition during fermentation, enhancement of antioxidant activity, and improvement of quality and flavor. In addition, the role of fermentation technology in prolonging freshness, such as its effects on microbial communities, disease suppression, ethylene production, and respiration, is discussed. The article also assesses the effectiveness of fermentation technology in enhancing the quality of bananas, including color, nutrient improvement, and food safety assurance.

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