Physiological, Morphological, and Biochemical Changes in Grand Nain Banana Fruits under Different Storage Conditions

Physiological, Morphological, and Biochemical Changes in Grand Nain Banana Fruits under Different Storage Conditions | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Physiological, Morphological, and Biochemical Changes in Grand Nain Banana Fruits under Different Storage Conditions Galal I. Eliwa, Mona M. Yamany, Mai Y. Khouder, Ahmed A. Badawy, and 3 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-7640265/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract Banana (Musa spp.) fruits are sensitive to chilling, and can develop damage symptoms such as peel discoloration and irregular ripening when stored at non-ideal low temperatures. The objectives of this study were (1) to investigate the behavior of mature-green fruits of the Grand Nain banana cultivar during storage at 20 and 5°C in an attempt to generate practical information for improved postharvest handling processes; (2) to identify symptoms of chilling damage when exposed to 5°C during storage; and (3) to examine the physiological, morphological, and biochemical changes induced by high and low temperatures and their associations with ethylene treatment. Fruit treated with ethylene ripened more quickly, the peel turned yellow, and it’s eating qualities improved. This led to a rapid loss of firmness, starch, and chlorophyll, as well as an increase in carotenoids. Among the chemical parameters, the total soluble solids (TSS) and sugar contents increased, whereas the vitamin C content and titratable acidity decreased during storage in all the treated and untreated banana fruits. Cold storage of bananas at 5°C resulted in chilling damage, characterized by browning of the pulp and dark brown discoloration of the peel. These symptoms gradually increased with increasing storage time. The untreated fruits with ethylene treatment were more affected than the treated fruits. The chilling effect was reflected in increased membrane permeability, as evidenced by increased relative electrolyte leakage from the peel tissue. However, bananas stored at 20°C presented no symptoms of chilling damage. Banana biochemical changes chilling injury postharvest ripening Figures Figure 1 Figure 2 Figure 3 Figure 4 1. Introduction Banana ( Musa spp. ) belongs to the genus Musa in the family Musaceae . Within the genus Musa, there are four divisions: Eumusa, Rhodochlamys, Australimusa, and Callimusa. Rhodochlamys and Callimusa are purely ornamental. In contrast, Australimusa species are used as cooked vegetables in a large portion of the Pacific. However, Eumusa is the largest and most widespread species geographically and contains all the major edible species of banana ( Salunkhe and Kadam, 1998) . Tropical and subtropical regions are home to vast banana farms. Worldwide the total cultivated area of bananas is estimated to be approximately 5.5 million hectares. The largest banana-producing countries are India, China, the Philippines, and Brazil ( FAOSTAT 2021 ). Bananas are in great demand, but growers and researchers are concerned about postharvest losses that impact the fruit. After being grown on a farm, bananas are shipped to different places for marketing before being eaten ( Nayab and Akhtar, 2023 ). As perishable fruits, bananas are physiologically susceptible to deterioration and spoil following harvest because of ongoing changes in metabolic processes such as transpiration and respiration. If the harvested banana fruit is not properly handled, it becomes susceptible to deterioration and spoilage during transportation, storage, and marketing ( Al-Dairi et al., 2023b ). The ripening of climacteric banana fruit is associated with a notable increase in ethylene evolution ( Seymour 1993; Golding et al. 1998 ). Commercial exogenous ethylene ripening techniques or the natural evolution of endogenous ethylene as the banana fruit reaches full maturity are the two ways in which ripening starts ( Marriott and Palmer 1980; Wills et al. 2001 ). Maintaining the storage temperature throughout the supply chain is crucial for bananas because they are climacteric fruits. However, banana fruit is sensitive to temperature, exhibiting chilling injury (CI) below 13°C and softening without a normal yellow color at high temperatures greater than 25°C ( Yang et al., 2009; Hashim et al., 2012; Wang et al., 2014 ). The ion concentration, ATP level, antioxidant activity, and reactive oxygen species (ROS) in banana fruit all influence the browning changes caused by chilling injury. Cellular ROS homeostasis is disrupted by temperatures below chilling, which causes polyphenols to oxidize and speeds up energy dissipation and ion flux ( Huang et al., 2016; Liu et al., 2019 ). Owing to polyphenol oxidase activity, this damage, which is often not immediately noticeable on the outer skin, manifests as browning of the skin during ripening ( Wang et al., 2022 ). Chilling injury can easily result from improper cold storage ( Kader et al., 2002; Jiang et al., 2004; Ratule et al., 2006; De Vasconcelos et al., 2012; De Vasconcelos et al., 2015; Chang and Brecht, 2024 ). The sensitivity to temperatures below 10°C and the duration of exposure determine the severity of chilling injury ( Zsom et al., 2018 ). Following harvest, bananas undergo physicochemical changes that increase the risk of developing various physiological and pathological disorders, including weight loss, softening, starch hydrolysis, chlorophyll degradation, and browning development ( Duan et al., 2007; Maqbool et al., 2011a; Wang et al., 2014; Al-Qurashi et al., 2017 ). Therefore, the objectives of this study were to (1) determine the symptoms of chilling injury from exposure to 5°C during storage; (2) examine the behavior of mature-green fruits of the Grand Nain banana cultivar at various storage temperatures in an effort to produce useful information for improved postharvest handling procedures; and (3) examine the physiological, morphological, and biochemical changes caused by high and low temperatures and their relationship to ethylene treatment. 2. Materials and Methods Early in December 2024 (winter), this study was carried out in the postharvest laboratory of the Center for Excellence in Research of Advanced Agricultural Sciences (CERAAS) at Damietta University in Egypt. Plant experimental research, including the gathering of plant material, was carried out in compliance with the applicable laws and regulations. 2.1. Plant materials and experimental procedure Banana fruits (Musa AAA group, cv. Grand Nain) at a physiologically mature green stage were picked from a commercial orchard in El-Beheira Governorate and transported to New Damietta, Egypt. One of the following treatments was applied to each of the two groups of fruits: A: Banana fruits that have not been exposed to ethylene. B: Ethylene degreening treatment for banana fruits involves subjecting them to a specific dosage and duration of ethylene at approximately 18°C and 85% relative humidity in a commercial airtight ground warehouse. Fruits were selected from each group for uniformity of shape, color, and size, randomly placed into two subgroups, and packed in polyethylene bags (200 mm × 50 mm, 0.03 mm thickness, and three fruits per bag), quickly taken to Damietta University's Center for Excellence in Research of Advanced Agricultural Sciences (CERAAS) postharvest laboratory, and stored at 20°C and 5°C. a. The first subgroup was placed on a bench in a room with a temperature of 20 ± 2°C and a relative humidity of 80–85%. b. The second subgroup was kept in the refrigerator at 90 ± 5% relative humidity and 5 ± 0.5°C. 2.2. The formal experiment T1. Banana fruits subjected to ethylene degreening treatment were lifted on the bench under room conditions. T2. Banana fruits subjected to ethylene degreening treatment were stored in a refrigerator. T3. Banana fruits not subjected to ethylene degreening treatment were left on the bench under room conditions. T4. Banana fruits not subjected to ethylene-degreening treatment were stored in a refrigerator. Three replicates, each consisting of nine fingers, were created in a fully randomized experimental design. Before storage (day 0) and on the fourth, eighth, twelfth, fifteenth, and eighteenth days of storage, three samples (three fingers of each) were randomly selected for the various analyses. To determine the percentage of weight loss during storage, three fingers were weighed both before and after storage. 2.3. Physiological and Morphological Characteristics 2.3.1. Weight loss The following formula was used to determine the weight loss of the fruit: The fruit weight loss percentage was calculated as (original fruit weight - fruit weight at various storage times)/initial fruit weight × 100. 2.3.2. Firmness - Using an FT327 penetrometer (McCromik Fruit Technology, Yakima, Washington) in conjunction with an 11 mm diameter probe, the fruit pulp firmness of the peeled fruit was measured independently in three fingers (in the middle of each finger) per replicate. The results are reported in kg/cm². 2.3.3. Pulp/peel ratio After the fruit samples were peeled, the pulp and peel were weighed, and the pulp/peel ratio was calculated and recorded. 2.3.4. Color of peel and chilling injury (CI) : Estimating the color of the peel visually. Chilling injury (CI) : With slight modifications, the methods outlined by Wang et al. (2022) were used to visually evaluate the signs of chilling injury (CI) in stored banana fruit. 2.4. Biochemical properties 2.4.1. Assessment of total soluble solids, acidity, and vitamin C - The fruit pulps were ground in a blender, and the juice was filtered through multiple layers of cheesecloth to measure total soluble solids (TSS), titratable acidity (TA), and vitamin C. The TSS content in the fruit pulp juice was calculated as a Brix via a digital refractometer (Pocket Refractometer PAL 3, ATAGO, Japan). Using an automatic titrator, 0.1 N sodium hydroxide was added to fruit juice diluted in water at a 1:2 ratio to determine the TA. The results were then expressed as a percentage of malic acid. Vitamin C was also measured by titrating 5 ml of homogenate with 0.1% 2,6-dichlorophenolindophenol until it turned permanently pink. The results are reported as mg/100 g fresh weight ( AOAC 2012 ). 2.4.2. Determination of starch and reducing sugar contents The starch content of banana pulps was ascertained via the iodine staining method described by Blankenship et al. (1993) . The dinitrosalicylic acid method was used to determine the reducing sugar content (Miller, 1972 ). 2.4.3. Assessment of Chlorophyll a and b, Carotenoids, Phenols, Leakage of Ions, and Antioxidants. After the fruit samples were peeled, the peel tissue was cut into slices and combined. Electrolyte leakage was measured via a random portion of this peel, while the remainder was stored at -80°C for subsequent analysis of chlorophyll a and b, carotenoids, phenols, and antioxidant activity. In accordance with Awad et al. (2017) , ion leakage was measured via peel disks and expressed as the membrane stability index percentage (MSI %). In a shaker, three grams of peel disks per replicate/treatment were taken at random and left in 30 milliliters of deionized water at room temperature for four hours. An electrical conductivity digital meter was used to measure the conductivity before boiling (C1) (Orion 150A+, USA: Thermo Electron Corporation). Following 30 minutes of boiling at 100°C to release all the electrolytes, the same disks were cooled to 22 ± 2°C under running water, and the conductivity was measured (C2). The MSI was expressed as a percentage via the formula [1–(C1/C2)] × 100. Making the methanol extract of the fruit peel and pulp: Twenty milliliters of 80% methanol were shaken with two grams of fruit peel and pulp (chosen at random from three fingers per replicate) for 12 hours at 150 rpm. The resulting methanol extract was then filtered through Whatman No. 1 paper and used to estimate total phenols and antioxidant activity. - The Hoff and Singleton (2006) methodology was used to calculate the total phenol content. Following the addition of 850 μl of methanol, 100 μl of Folin-Ciocalteu reagent, and 50 μl of the methanol extract, the mixture was allowed to stand at room temperature for five minutes. After 500 μl of 20% sodium carbonate was added, the mixture was allowed to react for 30 minutes. The absorbance was measured at 750 nanometers. The absorbance of known concentrations of Gallic acid was measured to create a calibration curve, from which the total phenol content was calculated. The results are expressed as g/kg FW Gallic acid equivalent. - Assessment of the DPPH radical scavenging test for pulp The 1,1-diphenyl-2-picrylhydrazyl (DPPH) method was used to assess the free radical scavenging capacity of methanol extracts of pulp ( Ao et al., 2008 ). Freshly made DPPH methanol solution (0.1 mm) was mixed with 0.9 ml of a methanol extract (0.1 ml). The same amount of methanol was used as a control. After a 30-minute incubation period at room temperature in the dark, the absorbance (Abs) at 517 nm was measured via a spectrophotometer. The formula DPPH radical scavenging % = [(Abs control − Abs sample)/Abs control] × 100 was used to calculate the scavenging percentage. The inhibition concentration (IC50) was defined as the μg of phenolic compound in the test sample that decreased the initial radical content by 50%. The IC50 values were calculated via dose‒response curves. 2.5. Statistical analysis The study used a completely randomized (CRD) design and was carried out as a factorial. Three replicates of each treatment, each containing three fingers, were used. Costat computer software (version 6.311) was used to statistically analyze the results. The least significant difference (LSD) test was used to assess mean differences at p ≤ 0.05 ( Steel et al., 1997 ). 3. Results and discussion 3.1. Physiological and Morphological Characteristics 3.1.1. Effects of ethylene and storage temperature on weight loss The weight loss of banana fruits generally increased with increasing duration of storage, as shown in Table (1) and Figure (1). On the 18th day, the greatest value (6.22%) was noted. The most notable weight loss (3.78%) was observed in banana fruits that were subjected to the ethylene-degreening treatment and lifted on the bench at 20°C in room temperature (T1). T3 was the banana fruit that was not treated with ethylene and was lifted on the bench at 20°C under ambient conditions. However, there was no discernible difference in the weight loss values of the banana fruits that were kept in the refrigerator at 5°C (T2 and T4). In terms of how storage temperature and ethylene treatment affect weight loss, Table (1) and Figure (1) clearly show that on the 18th day of storage, T1 presented the highest value (11.90%), whereas T4 presented the lowest value (2.00%). Ayranci and Tunc (2003), Bhande et al. (2008), and Maqbool et al. (2011a) reported that both transpiration and respiration processes are usually responsible for fruit weight loss during storage. Water loss can result in immediate quantitative weight loss and worsened and/or accelerated injury symptoms, as well as a decline in nutritional quality, texture, and appearance ( Akkaravessapong et al. 1992; Wills et al. 1998 ). Water loss weakens the fruit and may hasten ripening ( Burdon et al. 1994 ) by decreasing turgor ( Banks and Joseph 1991 ). 3.1.2. The impact of ethylene and storage temperature on pulp firmness Firmness is a crucial characteristic of harvested banana fruit that is typically expressed as fruit texture. The results are shown in Table (1) and Figure (1), revealing that the pulp firmness of banana fruits generally decreased from 5.95 kg/cm² at the beginning of storage to 2.00 kg/cm² on the 18th day. The fruits subjected to the ethylene-degreening treatments (T1 and T2) presented the lowest significant pulp firmness values (0.76 and 2.00 kg/cm², respectively), whereas the fruits that were not subjected to ethylene (T3 and T4) presented the highest significant pulp firmness values (3.93 and 5.83 kg/cm², respectively). The interaction between ethylene Table (1): Effects of ethylene and storage temperature on weight loss, pulp firmness and the pulp/peel ratio of Grand Nain banana fruits. Treatments Storage periods (Days) Average 0 4 8 12 15 18 Weight loss (%) T 1 0.00 c 0.90 c 2.50 bc 3.30 bc 4.10 bc 11.90 a 3.78 A T 2 0.00 c 0.60 c 1.50 c 1.70 c 2.50 bc 3.60 bc 1.65 B T 3 0.00 c 0.50 c 2.90 bc 3.50 bc 4.10 bc 7.40 ab 3.06 AB T 4 0.00 c 0.40 c 0.90 c 1.35 c 1.80 c 2.00 c 1.07 B Average 0.00 C 0.60 C 1.95 BC 2.46 BC 3.12 B 6.22 A Firmness (kg/cm 2 ) T 1 3.50 bc 0.60 c-e 0.40 de 0.10 e 0.00 e 0.00 e 0.76 C T 2 3.50 bc 2.90 b-e 1.70 c-e 1.30 c-e 1.30 c-e 1.30 c-e 2.00 C T 3 8.40 a 5.90 ab 3.30 b-d 3.20 b-d 1.70 c-e 1.10 c-e 3.93 B T 4 8.40 a 5.00 b 5.00 b 5.40 ab 5.60 ab 5.60 ab 5.83 A Average 5.95 A 3.60 B 2.60 BC 2.50 BC 2.15 BC 2.00 C pulp/Peel ratio T 1 1.41 c 1.46 c 1.59 c 1.73 bc 1.81 bc 2.41 a 1.73 A T 2 1.41 c 1.45 c 1.51 c 1.52 c 1.56 c 1.70 bc 1.52 B T 3 1.44 c 1.41 c 1.42 c 1.80 c 1.67 bc 2.08 ab 1.63 AB T 4 1.44 c 1.51 c 1.54 c 1.56 c 1.57 c 1.57 c 1.53 B Average 1.42 B 1.45 B 1.51 B 1.65 B 1.65 B 1.94 A *Using the same letters, the LSD test shows that, at P ≤ 0.05, there is no significant difference between the means of each factor and their interaction. The effects of treatment and storage temperature on pulp firmness are shown in Table (1) and Figure (1). The highest value (8.40 kg/cm²) was recorded with T3 and T4, whereas the lowest value (3.50 kg/cm²) was at zero storage time, and the pulp firmness greatly decreased as the storage period increased. Additionally, the treatments T1 and T3, which were lifted on the bench at 20°C under ambient conditions, presented the greatest degree of firmness loss (0.00 and 1.10 kg/cm², respectively) at the end of the storage period (18th day). In contrast, banana fruits stored at 5°C in the refrigerator (T2 and T4) presented the lowest rate of pulp firmness loss from day 0 to the 18th day of storage (3.50 and 8.40 to 1.30 and 5.60 kg/cm², respectively). As a banana fruit ripens, its cellular walls undergo structural and compositional changes that alter its firmness. The ethylene degreening treatment considerably reduced the firmness (softening) of the fruit, as shown in Figure (1). This is mostly because cell wall polysaccharides such as cellulose, hemicellulose, and pectin are soluble and depolymerized. The fruit stored at 5°C exhibited the least amount of softening, whereas the fruit stored at 20°C presented the greatest amount of softening. Fruit softens as it ripens, possibly because of cell disintegration ( Nikolic and Mojovic, 2007 ) and the hydrolysis of starch, which turns it into sugars and reduces its turgidity ( Miller and Fry, 2001 ). 3.1.3. The impact of ethylene and storage temperature on the pulp/peel ratio The results are presented in Table (1) and Figure (1) and demonstrate that the pulp/peel ratio increased during ripening. Additionally, the ethylene degreening treatment significantly increased the banana fruit pulp/peel ratio. Fruits stored at 20°C (T1 and T3) presented the highest significant pulp/peel ratios (2.41 and 2.08) on the 18th day of storage, whereas fruits stored at 5°C (T2 and T4) presented the lowest significant pulp/peel ratios (1.63 and 1.58) on the 18th day of storage. The primary causes of these alterations are water loss from the peel (transpiration) and water transfer from the peel to the pulp as starch is transformed into sugars, which increases the osmotic pressure of the pulp ( Gonge et al., 2013 ). This finding is consistent with research on bananas stored at various temperatures by Ahmad et al. (2006), Ngalani et al. (1998), and Newilah et al. (2009) . 3.1.4. Changes in the peel color and chilling injury in banana fruits as affected by ethylene and storage temperature Peel color is the most obvious characteristic that changes during banana fruit ripening and is the major eating criterion for consumers. During the storage period, the peel color changed from green to yellow, as shown in Figure (2). In banana fruits, ethylene treatment (T1) sped up the breakdown of chlorophyll (Chl), whereas untreated ethylene (T3) took longer (8 days) to turn yellow. Additionally, fruits kept in a refrigerator at 5°C (T2 and T4) presented a very slow rate of yellowing and green discoloration. Untreated ethylene-treated fruits (T4), which were stored at 5°C, did not lose their green color and quickly presented chilling damage, starting from the 4th day, whereas ethylene-treated fruits (T2), which were stored at 5°C, presented chilling damage symptoms on the 12th day. These results confirm that ethylene-treated bananas can be stored in a refrigerator at 5°C for 8–10 days without showing symptoms of chilling damage, whereas untreated fruits should not be stored at 5°C. Chilling damage symptoms increased with increasing exposure to 5°C, leading to complete blackening of the peeled fingers on the 18th day of storage (Figure 2). In terms of the chilling injury index, fruit stored at 5°C progressively darkened in the skin and underwent pulp browning as the storage duration increased to the 18th day (Figure 2). In contrast, fruits stored for 18 days at 20°C (T3) presented no symptoms of chilling injury. Skin darkening was more pronounced at 5°C in fruits that were not treated with ethylene (T4). Chilling injury (CI) is a physiological disorder in bananas and other subtropical and tropical fruits that occurs upon exposure to low but nonfreezing temperatures. Our results are in agreement with those of Wills et al. (1998) , who reported that chilling injury (CI) can develop if bananas are stored below 13°C. The symptoms of CI are influenced by temperature, the duration of exposure to low temperatures, cultivar, and maturity ( Nguyen et al. 2003; Wang et al. 2006; Duan et al. 2007 ). Dull yellow skin, browning of the skin, failure to ripen, hardening of the central placenta, increased susceptibility to mechanical injury, and, in extreme cases, browning of the flesh are the most common visual symptoms of CI on banana fruit ( Jiang et al. 2004; Ratule et al. 2006 ). In addition, Qian et al. (2023 ) reported that, in banana fruit, the chilling temperature considerably increased CI symptoms in comparison with the control temperature of 22°C. They discovered that a chilling temperature of 7°C increased the CI index, malondialdehyde content, and cell membrane permeability through physiological experiments and transcriptomic analyses. Banana fruit is susceptible to thermal changes, with chilling injury occurring below 13°C and green ripening occurring above 25°C. When stored at 4°C for 6 days, banana fruit rapidly experiences chilling injury with a brown peel appearance (Huang et al., 2021). These findings are consistent with earlier research showing that classic banana CI symptoms are initially observed in the peel ( Kader et al., 2002; Jiang et al., 2004; Ratule et al., 2006; De Vasconcelos et al., 2012; De Vasconcelos et al., 2015; Huang et al., 2021; Chang and Brecht, 2024 ). The visible, irreversible symptoms of CI include subepidermal discoloration (also called vascular browning (VB) or underpeel discoloration), delayed or abnormal ripening or failure to ripen (i.e., inhibition of starch to sugar conversion, flavor development, carotenoid biosynthesis, and softening), dull peel appearance or peel surface browning, and pulp browning. 3.2. Biochemical properties 3.2.1. Chlorophyll a, chlorophyll b and carotenoid contents in peels The results are presented in Table (2), and Figure (1) shows that the chlorophyll a content in the peel of the Grand Nain cultivar generally decreased from 111.93 μg/g fresh weight at the beginning of storage to 13.77 μg/g fresh weight on the 18th day. The fruits subjected to the ethylene-degreening treatments (T1 and T2) presented the lowest significant chlorophyll a content (25.36 and 26.05 μg/g fresh weight, respectively), whereas the fruits that were not subjected to ethylene (T3 and T4) presented the highest significant chlorophyll a content (76.95 A and 91.19 μg/g fresh weight, respectively). With respect to the interaction effect of ethylene treatment and storage temperature on the chlorophyll a content, T3 and T4, which were not treated with ethylene, presented the highest chlorophyll a value (173.96 μg/g fresh weight) at the beginning of storage, whereas ethylene treatment (T1 and T2) decreased the chlorophyll a content in the peel (81.91 μg/g fresh weight). The chlorophyll a content decreased significantly with increasing storage time. The degradation of chlorophyll a was more pronounced in T4, which presented low chlorophyll a contents after the 8th day of storage at 5°C in the refrigerator, which could be attributed to chilling injury (Figure 2). With respect to the chlorophyll b content in the peel of the Grand Nain cultivar fruits during the storage period, which was affected by ethylene treatment and storage temperature, Table (2) and Figure (1) clearly revealed that the chlorophyll b content followed the same trend as the chlorophyll a content. The carotenoid content in the peel of the Grand Nain cultivar fruits during the storage period was affected by ethylene treatment and storage temperature. The data in Table (2) and Figure (1) revealed that the concentration of carotenoids did not follow a clear trend but tended to significantly increase toward the end of the storage period (0.87 and 0.98 μg/g fresh weight at the beginning of storage (0 day)), and the highest values, 3.36 and 2.50 μg/g fresh weight, were recorded at the 18th day of the storage period for T1 and T3, respectively. However, T2 and T4 presented low carotenoid contents after the 18th day of storage, which could be attributed to chilling injury (Figures 4 and 5). The chlorophyll and carotenoid contents are in agreement with previous reports ( Maduwanthi and Marapana, 2017 ). In ripe fruit, the amount of chlorophyll decreases and eventually disappears. According to Ketsa (2000 ), this decline was linked to the emergence of brown patches, a physiological phenomenon that occurs during the final stages of fruit ripening, and the change in peel color from yellow to red and then brown or black. The primary causes of color change are the buildup of carotene and xanthophyll during banana ripening, as well as the breakdown of chlorophyll by the action of chlorophyllase ( Pelayo et al., 2003; Salvador et al., 2007; Seymour et al., 2008 ). Table (2): Effects of ethylene and storage temperature on the chlorophyll a, chlorophyll b and carotenoid contents in Grand Nain bananas peels. Treatments Storage periods (Days) Average 0 4 8 12 15 18 Chlorophyll a (ug/g) T 1 49.91 b 33.05 b 27.17 b 20.94 b 11.97 b 9.13 b 25.36 B T 2 49.91 b 34.50 b 26.85 b 19.17 b 14.13 b 11.75 b 26.05 B T 3 173.96 a 107.68 ab 72.55 ab 49.58 b 33.23 b 24.75 b 76.95 A T 4 173.96 a 170.81 a 163.33 a 16.20 b 13.39 b 9.45 b 91.19 A Average 111.93 A 86.51 A 72.47 AB 26.47 BC 18.18 BC 13.77 C Chlorophyll b (ug/g) T 1 100.99 a 49.11 c-f 41.76 c-f 39.17 d-f 24.38 f 18.23 f 45.60 B T 2 100.99 a 70.92 a-d 49.96 c-f 39.93 d-f 28.82 f 23.13 f 52.29 B T 3 101.21 a 96.55 ab 74.60 a-c 63.87 b-e 46.11 c-f 24.52 f 67.81 A T 4 101.21 a 90.47 ab 84.92 ab 32.31 ef 23.84 f 15.37 f 58.02 AB Average 101.1 A 76.76 B 62.81 B 43.82 C 30.78 CD 20.31e Carotenoids (ug/100 g) T 1 0.87 b-e 1.32 a-e 1.66 a-e 2.20 a-e 2.38 a-c 3.36 a 1.96 A T 2 0.87 b-e 1.21 b-e 1.63 a-e 1.70 a-e 0.50 b-e 0.20 de 1.01 AB T 3 0.98 b-e 1.13 b-e 1.56 a-e 2.10 a-e 2.29 a-d 2.50 ab 1.76 AB T 4 0.98 b-e 1.18 b-e 1.50 a-e 1.20 b-e 0.30 c-e 0.10 e 0.87 C Average 0.92 A 1.21 A 1.58 A 1.80 A 1.36 A 1.54 A *Using the same letters, the LSD test shows that, at P ≤ 0.05, there is no significant difference between the means of each factor and their interaction. 3.2.2. Starch content (g/100 g) The main ingredient in green banana fruit is starch. Mature unripe fruits make up approximately 20–25% of the fresh weight or 85% of the dry weight of the pulp tissues. The results are shown in Table (3) and Figures (3 & 4), indicating that the starch content (g/100 g) of banana fruits generally decreased from 14.05 (g/100 g) at the beginning of storage to 6.12 (g/100 g) at the 18th day. The fruits subjected to the ethylene degreening treatment and lifted on the bench at 20°C at room temperature (T1) presented the lowest significant starch content (7.22 g/100 g), followed by that at T3. Banana fruits stored at 5°C in the refrigerator (T2 and T4) presented the highest starch contents (13.17 and 13.10 g/100 g, respectively). The effects of storage temperature and ethylene treatment on starch content are shown in Table (7) and Figures 9 and 10. T2 presented the highest significant value (16.95 g/100 g) on the 18th day of storage, whereas T1 presented the lowest value (2.82 g/100 g) on the same day. At the end of the storage period (18th day), the treatments (T1 and T3), which were raised on the bench at 20°C in room temperature, presented the greatest starch loss (2.82 and 5.81 g/100 g, respectively). The highest starch content, on the 18th day of storage, was observed in the banana fruits (T2 and T4) that were refrigerated at 5°C. These results explain why cold temperatures slow the ripening of bananas. When bananas are refrigerated, their exterior turns brown, but the inside flesh remains firmer and less ripe than when they are left at room temperature, and their flavor and texture remain mostly unchanged (Figures 3 & 3). During the climacteric phase of banana fruit ripening, starch rapidly breaks down, converting most polysaccharides into soluble sugars, mainly sucrose ( Cordenunsi and Lajolo 1995 ). Similar outcomes in bananas, plantains (triploids), and hybrids (tetraploids) have been documented by several authors ( Marriott et al., 1981; Sakyi-Dawson et al., 2008). According to Cordenunsi and Lajolo (1995 ), a number of enzymes, including amylases, β-glucosidase, phosphorylase, sucrose synthase, and invertase, are linked to the hydrolysis of starch during ripening. Table (3): Effects of ethylene and storage temperature on starch, reducing sugar, TSS and acidity contents in Grand Nain banana fruits. Treatments Storage periods (Days) Average 0 4 8 12 15 18 Starch content (g/100 g) T 1 14.47 a-c 8.27 d-g 8.20 d-g 5.60 f-h 3.98 gh 2.82 h 7.22 C T 2 14.47 a-c 15.71 ab 16.95 a 14.19 a-c 11.44 b-e 6.28 e-h 13.17 A T 3 13.63 a-c 13.09 a-d 13.54 a-d 11.67 a-d 10.10 c-f 5.81 f-h 11.30 B T 4 13.63 a-c 14.27 a-c 14.91 a-c 13.94 a-c 12.30 a-d 9.59 c-f 13.10 A Average 14.05 A 12.83 AB 13.40 AB 11.35 BC 9.45 C 6.12 D Reducing sugar(g/100 g) T 1 0.49 c-e 0.57 c-e 1.08 b-e 1.22 b-d 1.37 bc 2.83 a 1.26 A T 2 0.49 c-e 0.56 c-e 0.64 c-e 0.73 c-e 1.08 b-e 1.33 bc 0.80 B T 3 0.25 e 0.48 c-e 1.22 b-d 1.29 bc 1.36 bc 1.84 b 1.07 AB T 4 0.25 e 0.32 de 0.58 c-e 1.04 b-e 1.07 b-e 1.11 b-e 0.72 B Average 0.37 D 0.48 CD 0.88 BC 1.07 B 1.22 B 1.77 A TSS (%) T 1 6.20 gh 19.10 a-c 19.10 a-c 19.20 a-c 19.15 a-c 19.17 a-c 16.98 A T 2 6.20 gh 10.10 f-h 10.30 f-h 12.90 c-g 17.92 a-d 14.86 b-f 12.04 B T 3 5.50 h 13.65 c-f 17.72 a-d 19.76 a-c 20.78 ab 21.29 a 16.45 A T 4 5.50 h 11.40 d-h 14.35 b-f 15.82 a-f 17.30 a-e 10.65 e-h 12.50 B Average 5.85 C 13.56 B 15.36 AB 16.92 AB 18.78 A 16.49 AB Acidity % T 1 1.10 b 0.80 b 0.78 b 0.34 b 0.10 b 0.03 b 0.52 A T 2 1.10 b 0.91 b 0.72 b 0.50 b 0.10 b 0.03 b 0.56 A T 3 3.50 a 0.92 b 0.72 b 0.18 b 0.10 b 0.07 b 0.91 A T 4 3.50 a 1.14 b 0.87 b 0.28 b 0.10 b 0.09 b 0.99 A Average 2.30 A 0.94 B 0.77 B-C 0.32 B-C 0.10 B-C 0.055 C *Using the same letters, the LSD test shows that, at P ≤ 0.05, there is no significant difference between the means of each factor and their interaction. 3.2.3. Reducing sugars (g/ 100 g ) The results are shown in Table (3), and Figure (4) shows that during the storage period, the reducing sugar content in the banana fruits followed the opposite trend as the starch content. In general, the reducing sugar content increased from 0.37 g/100 g at the beginning of storage to 1.77 g/100 g on the 18th day. Fruits subjected to the ethylene degreening treatments, which were lifted on the bench at 20°C at room temperature (T1), presented the greatest significant reducing sugar content (1.26 g/100 g), followed by T3. The banana fruits stored at 5°C in the refrigerator (T2 and T4) presented the lowest significant reducing sugar contents (0.80 and 0.72 g/100 g, respectively). With respect to the interaction effect of ethylene treatment and storage temperature on the reducing sugar content, as shown in Table (8) and Figure (10), the highest significant value (2.83 g/100 g) was recorded at T1 on the 18th day of storage, whereas the lowest value (0.25 g/100 g) was recorded at T3 and T4 at the beginning of storage. In banana pulp, sucrose is the predominant sugar, at least at the start of ripening, and its formation precedes the accumulation of glucose and fructose. These results explain why cold temperatures slow the ripening of bananas. The enzymatic conversion of starch to reducing sugars could be the cause of the increase in reducing sugars ( Islam, 1998 ). According to an experiment by Bhadra and Sen (1999 ), the overall reducing sugar content of banana pulps increases with increasing storage time. Chacon et al. (1997 ) conducted an experiment and reported that the reducing sugar contents in ripe and green bananas were 10.3% and 0.52%, respectively, whereas the total sugar contents in green bananas were 19.7% and 1.32%, respectively. The conversion of starch to sugars is one of the primary ripening changes in fruit pulp, according to Robinson (1996 ). The amount of starch in the ripe fruits decreased from approximately 20 to 30% at harvest to 1 to 2%. The sugar content increased by roughly the same amount. The ratio of sugars (sucrose, glucose, and fructose) was approximately 65:20:15 during the early stages of ripening. 3.2.4. Total soluble solids (TSS), acidity , and ascorbic acid The total soluble solids (TSSs) in the pulp of banana fruits affected by ethylene treatment and storage at different temperatures are shown in Table (3), and Figure (4) shows that during the storage period, the TSS percentage in banana fruits followed the opposite trend as the starch content. In general, the TSS percentage increased from 5.85% at the beginning of storage to 18.78% on the 15th day. For fruits exposed to the ethylene-degreening treatments, which were lifted on the bench at 20°C in room temperature (T1), the greatest percentage of significant TSS (16.98%) was recorded, followed by T3, with no significant difference. In contrast, banana fruits stored at 5°C in the refrigerator (T2 and T4) presented the lowest significant TSS percentage (12.04 and 12.50%, respectively). With respect to the interaction effect of ethylene treatment and storage temperature on the TSS percentage, Table (4) and Figure (4) clearly show that the highest significant value (21.29%) was recorded with T3 on the 18th day of storage, whereas the lowest value (5.50%) was recorded with T3 and T4 at the beginning of storage. With respect to the titratable acidity, the findings in Table (3) and Figure (4) revealed that it steadily decreased over the course of the storage period for every treatment. There was no significant difference between the four treatments in terms of the average storage period. With respect to the interaction effect of ethylene treatment and storage temperature on the titratable acidity, Table (3) and Figure (4) clearly show that the highest significant value (3.50%) was recorded with T3 and T4, whereas the lowest value (1.10%) was recorded with T1 and T2 at the beginning of storage. Because organic acids are used in a variety of biodegradable reactions during storage, the titratable acidity percentage may have decreased. The impact of storage temperature and ethylene on fruit ascorbic acid levels (mg/100 ml). In general, the fruit content of ascorbic acid increased to its maximum (12.75 mg/100 ml) on the fourth day of storage, after which it began to decrease and reached its lowest value (2.00 mg/100 ml) on the eighteenth day, as was evident from Table (4) and Figure (4). These findings indicate that the results did not follow a consistent pattern and instead fluctuated. Additionally, the average storage time for each of the four treatments did not differ significantly. As demonstrated by Table (4) and Figure (4), for the interaction effect of ethylene treatment and storage temperature on the ascorbic acid content, T1 presented the highest significant value (16.30 mg/100 ml) on the fourth day of storage, whereas all the treatments presented the lowest value (2.00 mg/100 ml) at the end of storage. The utilization of organic acids in various biodegradable reactions during storage may be the cause of the decrease in ascorbic acid. Overall, the ascorbic acid concentration in banana pulp decreased during shelf storage, confirming the findings of Al-Qurashi et al. (2017), Awad et al. (2017), and Alali et al. (2018). Table (4): Effects of ethylene and storage temperature on ascorbic acid content, ion leakage, DPPH IC50 and phenol content in Grand Nain banana fruits. Treatments Storage periods (Days) Average 0 4 8 12 15 18 Ascorbic acid (mg/100 ml) T 1 0.50 g 16.30 a 10.00 b-d 7.10 d-f 4.30 e-g 2.00 fg 6.70 A T 2 0.50 g 14.70 ab 12.70 a-c 4.30 e-g 2.90 e-g 2.00 fg 6.18 A T 3 1.00 g 10.00 b-d 10.00 b-d 4.80 d-g 2.90 e-g 2.00 fg 5.11 A T 4 1.00 g 10.00 b-d 10.00 b-d 8.00 c-e 7.10 d-f 2.00 fg 6.35 A Average 0.75 D 12.75 A 10.67 A 6.05 B 4.30 BC 2.00 CD Ion leakage (%) T 1 50.40 e 65.40 c-d 80.90 a-c 85.80 ab 87.73 ab 91.00 a 76.87 A T 2 50.40 e 69.90 b-d 77.50 a-c 81.40 a-c 81.40 a-c 89.20 ab 74.96 A T 3 59.80 de 71.80 a-d 83.60 ab 85.58 ab 88.10 ab 91.20 a 80.01 A T 4 59.80 de 76.10 a-c 77.70 a-c 79.30 a-c 83.30 ab 87.30 ab 77.25 A Average 55.10 D 70.80 C 79.92 B 83.02 B 85.13 AB 89.67 A DPPH IC50(mg/ml) T 1 33.71 hi 64.36 fg 80.11 c-f 92.67 a-c 105.24 ab 110.90 a 81.16 A T 2 33.71 hi 48.58 gh 63.46 fg 88.19 b-e 89.07 a-e 89.95 a-e 66.27 B T 3 14.18 i 68.02 e-g 79.43 c-f 85.13 b-f 90.84 a-d 104.85 ab 73.74 AB T 4 14.18 i 69.45 d-g 78.30 c-f 87.16 b-e 92.91 a-c 98.66 a-c 73.44 AB Average 23.94 E 63.06 D 75.32 C 88.28 B 94.51 AB 101.09 A Total phenols content in peel (g/kg FW) T 1 1.65 ab 1.41 a-d 0.98 b-f 0.59 f 0.61 f 0.55 f 0.96 B T 2 1.65 ab 1.47 a-c 1.72 a 1.38 a-d 0.96 b-f 0.63 ef 1.30 A T 3 1.60 ab 1.55 a-c 0.63 ef 0.72 d-f 0.59 f 0.58 f 0.94 B T 4 1.60 ab 1.48 a-c 1.37 a-d 1.35 a-d 1.34 a-e 0.88 c-f 1.33 A Average 1.62 A 1.47 AB 1.17 BC 1.01 CD 0.87 CD 0.66 D *Using the same letters, the LSD test shows that, at P ≤ 0.05, there is no significant difference between the means of each factor and their interaction. 3.2.5. Ion leakage Impact of storage temperature and ethylene on fruit ion leakage According to Table (4) and Figure (4), the relative electrolyte leakage from peel tissue discs generally increased as the storage period increased. The peel tissue discs of fruit exposed to the ethylene degreening treatment and lifted on the bench at 20°C in room temperature (T1) had the highest relative electrolyte leakage, followed by those of T3, which were not treated with ethylene and lifted on the bench at 20°C in room temperature. On the other hand, banana fruits (T2 and T4) that were refrigerated at 5°C presented the least significant increase in relative electrolyte leakage. These findings are in agreement with those of Jiang et al. (2004 ) and Chang et al. (2024). 3.2.6. DPPH IC50 The free radical scavenging capacity (FRSC) of the pulp generally decreased (higher DPPH IC50 values) as the storage period increased. Pulp of fruit exposed to the ethylene-degreening treatment and lifted on the bench at 20°C under room conditions (T1) had the lowest FRSC (higher DPPH IC50 values), followed by T3, which was not treated with ethylene and lifted on the bench at 20°C under room conditions. In contrast, the pulp of banana fruits (T2), which were subjected to the ethylene-degreening treatment and refrigerated at 5°C, presented a significantly greater FRSC (lower DPPH IC50 value) (Table 4 and Figure 4). 3.2.7. Phenol content (g/ kg FW) According to Table (4) and Figure (4), the total phenol concentration in the peels of banana fruits generally decreased as the storage period increased. The content decreased from 1.62 g/kg FW at the beginning of storage to 0.66 on the 18th day. Banana fruits T1 and T3, which were lifted on the bench at 20°C at room temperature, presented significantly low phenol concentrations, with no significant difference between them. In contrast, banana fruits stored at 5°C in the refrigerator ( T2 and T4 ) presented highly significant phenol concentrations, with no significant difference between them. With respect to the interaction effect of ethylene treatment and storage temperature on the phenol concentration, it is clear from Table (4) and Figure (4) that the highest value (1.72 g/kg FW) was recorded with T2 on the 8th day, whereas the lowest value (0.55 g/kg FW) was recorded with T1 on the 18th day of storage. Qualitative changes in phenolic classes toward higher antioxidant potential are suggested by the decrease in ascorbic acid and total phenol concentrations with increasing free radical scavenging capacity during the storage period (Tables 4 and 4). Another study reported no significant relationship between antioxidant activity and total phenol concentration, with the exception of the ascorbic acid level and free radical scavenging capacity values in "Khai" banana pulp ( Fernando et al., 2014 ). Phenolic antioxidant activity may have a saturation limit at a concentration above which it is unable to increase further ( Dani et al., 2012 ). 4. Conclusions This study contributes to addressing some important gaps in research on banana postharvest handling, including the development of novel tests to evaluate the changes during ripening more comprehensively and the characterization of Grand Nain ripening, which is an economically important variety for domestic markets. This study revealed that, to accelerate ripening and enhance fruit quality, mature-green bananas must be treated with ethylene gas. Bananas treated with ethylene were stored in a refrigerator at 5°C for 7–8 days without any chilling injury symptoms. Storage of bananas at 5°C reduced the conversion of starch to sugars in both ethylene-treated and untreated bananas. Banana ripening is slowed by cold temperatures. Although the outside of bananas turns brown when kept in the refrigerator, the inside flesh stays firmer and less ripe than when left at room temperature, with a largely unaltered flavor and texture. Mature-green bananas stored at 5°C were susceptible to chilling injury. The severity of chilling injury depends on the duration of exposure to 5°C Declarations Author contributions GIE conceptualized, carried out, and supervised the experiments; MYK, AAB, EMS, MMN, and SAE collected the data; GIE, MMY, MYK, AAB, EMS, MMN, and SAE analyzed the data; GIE, MMY, MYK, AAB, EMS, MMN, and SAE prepared the manuscript; GIE, MMY, MYK, AAB, EMS, MMN, and SAE wrote, reviewed, and edited it; and all the authors have read and approved the final version of the manuscript. Declaration of competing interests The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. Funding The Egyptian Knowledge Bank (EKB) and the Science, Technology & Innovation Funding Authority (STDF) collaborate to offer open access funding. Data availability declaration The authors affirm that the article contains all pertinent information. Data from this study can be requested by contacting Galal Eliwa at [email protected] References Ahmad, S.; Pervez, M.A.; Chatha, Z.A.; Thompson, A.K. (2006). Improvement of banana quality in relation to storage humidity, temperature, and fruit length. Int. J. Agri. Biol., 8:377-380. Akkaravessapong P, Joyce DC, Turner DW (1992). The relative humidity at which bananas are stored or ripened does not influence their susceptibility of mechanical damage. Scientia Horticulturae 52, 265-268. Alali, A.A.; Awad, M.A.; Al-Qurashi, A.D.; Mohamed, S.A. (2018). Postharvest gum Arabic and salicylic acid dipping affect the quality and biochemical changes of ‘Grand Nain’ bananas during shelf life. Scientia Horticulturae, 237, pp. 51-58, https://doi.org/10.1016/j.scienta.2018.03.061 Al-Dairi, M.; Pathare, P. B.; Al-Yahyai, R.; Jayasuriya, H.; Al-Attabi, Z. (2023 b). Postharvest quality, technologies, and strategies to reduce losses along the supply chain of bananas: A review. Trends in Food Science & Technology, 134, 177–191. Al-Dairi, M.; Pathare, P.; Al-Yahyai, R. (2023a). Using fractal image analysis for mechanical damage assessment in banana fruit. Acta Horticulturae, 1364, 175–182. Al-Qurashi, A.D., Awad, M.A., Mohamed, S.A., Elsayed, M.I., 2017. Postharvest chitosan, trans-resveratrol, and glycine betaine dipping affect quality, antioxidant compounds, free radical scavenging capacity, and enzyme activities of ‘Sukkari’ bananas during shelf life. Sci. Hortic. 219, 173–181. Ao, C., Li, A., Elzaawely, A.A., Xuan, T.D., Tawata, S. (2008). Evaluation of antioxidant and antibacterial activities of Ficus microcarpa L. fil. extract. Food Control 19, 940–948. AOAC (2012) Association of Official Agriculture Chemists, Official Method of Analysis: Association of Analytical Chemists. 19 th Edn, Washington DC, USA Awad, M.A., Al-Qurashi, A.D., Mohamed, S.A., El-Shishtawy, R.M., Ali, M.A. (2017). Postharvest chitosan, gallic acid, and chitosan gallate treatments' effects on shelf life quality, antioxidant compounds, free radical scavenging capacity, and enzyme activities of ‘Sukkari’ bananas. J. Food Sci. Technol. 54, 447–457. Ayranci, E., Tunc, S. (2003). A method for the measurement of the oxygen permeability and the development of edible films to reduce the rate of oxidative reactions in fresh foods. Food Chem. 80, 423–431. Banks NH, Joseph M (1991). Factors affecting resistance of banana fruit to compression and impact bruising. Journal of the Science of Food and Agriculture 56, 315-323. Bhadra, S. and Sen, S. K. (1999). Postharvest storage of custard apple (Annona squamosa L.) fruit var. Local Green under various chemical and wrapping treatments. Environmental Ecology. 17(3): 710-713. Bhande, S.D., Ravindra, M.R., Goswami, T.K., 2008. Respiration rate of banana fruit under aerobic conditions at different storage temperatures. J. Food Eng. 87, 116–123. Blankenship SM, Ellsworth DD, and Powell RL. (1993). A Ripening Index for Banana Fruit Based on Starch Content. HortTechnology 3, 338-339. Burdon JN, Dori S, Lomaniec E, Marinansky R, Pesis E (1994). The postharvest ripening of water-stressed banana fruits. Journal of Horticultural Science 69, 799-804. Chacon SI, Viquez F, Chacon G 1997: Physical-chemical banana ripening scale. Fruit 42(2): 95-102. Chang L-Y; Sargent SA; Kim J ; Brecht JK (2022). Delaying ripening using 1-MCP reveals chilling injury symptom development at the putative chilling threshold temperature for mature green bananas. Front. Plant Sci. 13:966789. https://doi.org/10.3389/fpls.2022.966789 Chang, L.-Y.; Brecht, J.K. (2024). Early Chilling Injury Symptom Development and Recovery of Mature Green Banana: Involvement of Ethylene under Different Severities of Chilling Stress. Horticulturae 10, 1050. https://doi.org/10.3390/horticulturae10101050 Cho, B.-H., & Koseki, S. (2021). Determination of banana quality indices during the ripening process at different temperatures using smartphone images and an artificial neural network. Scientia Horticulturae, 288, Article 110382. Cordenunsi BR, Lajolo FM (1995). Starch breakdown during banana ripening: sucrose synthase and sucrose phosphate synthase. Journal of Agricultural Food and Chemistry 43, 347-351. Dani, C., Oliboni, L.S., Pra, D., Bonatto, D., Santos, C.E., Yoneama, M.L., Dias, J.F., Salvador, M., Henriques, J.A.P. (2012). Mineral content is related to antioxidant and antimutagenic properties of grape juice. Genet. Mol. Res. 11, 3154–3163. De Vasconcelos Facundo, H.V.; dos Santos Garruti, D.; dos Sants Dias, C.T.; Cordenunsi, B.R.; Lajolo, F.M. (2012). Influence of different banana cultivars on volatile compounds during ripening in cold storage. Food Res. Int., 49, 626–633. De Vasconcelos Facundo, H.V.; Gurak, P.D.; Mercadante, A.Z.; Lajolo, F.M.; Cordenunsi, B.R. (2015). Storage at low temperature differentially affects the color and carotenoid composition of two cultivars of banana. Food Chem. 170, 102–109. Dhall, R. K. (2013). Ethylene in Postharvest Quality Management of Crops: A Review. A Journal of Crop Science and Technology Volume 2, Issue 2, ISSN: 2319-3395 Duan X.; Joyce D.; Jiang Y. (207). Postharvest biology and handling of banana fruit. Fresh Produce 1(2), 140-152. Global Science Books. FAOSTAT (2021). FAO Statistics, Food and Agriculture Organization of the United Nations, Rome, Italy. http://faostat.fao.org/ Fernando, H.R.P., Srilaong, V., Pongprasert, N., Boonyaritthongchai, P., Jitareerat, P. (2014). Changes in antioxidant properties and chemical composition during ripening in banana variety ‘Hom Thong’ (AAA group) and ‘Khai’ (AA group). Int. Food Res. J. 21, Gemechu, G. E.; Abewoy, D.; Jaleto, K. (2021). Postharvest loss assessment of banana (Musa spp.) at Jimma town market. Journal of Plant Studies, 10(1). Golding J.B.; Shearer D.; Willie S.G.; McGlasson W.B. (1998). Application of 1-MCP and propylene to identify ethylene-dependent ripening processes in mature banana fruit. Postharvest Biol. Technol. 14: 87–98. Gonge, A.P.; Patel, N.L.; Ahlawat, T.R.; Patil, S.J. (2013). Effect of maturity and storage temperature on shelf life and quality of banana cv. Grand Naine. J. Hortl. Sci. Vol. 8(1):95-98. Gowen S. Bananas and plantains. Springer Netherland.1995. Hashim N.; Janius R.B.; Baranyai L.; Rahman R.A.; Osman A.; Zude M. (2012). Kinetic Model for Color Changes in Bananas During the Appearance of Chilling Injury Symptoms. Food Bioprocess Technol. 5:2952–2963. https://doi.org/10.1007/s11947-011-0646-z Hoff, J. E.; Singleton, K. I. (2006). A Method For Determination Of Tannins In Foods By Means Of Immobilized Protein. Journal of Food ScienceVolume 42, Issue 6 pp. 1566-1569. https://doi.org/10.1111/j.1365-2621.1977.tb08427.x Huang H, Wang L, Qiu D, Zhang N and Bi F (2021). Changes of Morphology, Chemical Compositions, and the Biosynthesis Regulations of Cuticle in Response to Chilling Injury of Banana Fruit During Storage. Front. Plant Sci. 12:792384. https://doi.org/10.3389/fpls.2021.792384 Huang, H., Jian, Q., Jiang, Y., Duan, X., and Qu, H. (2016). Enhanced chilling tolerance of banana fruit treated with malic acid prior to low-temperature storage. Postharv. Biol. Technol. 111, 209–213. https://doi.org/10.1016/j.postharvbio.2015.09.008 Islam, M. S. (1998). Storage life and quality of banana as affected by packaging and coating materials. M.S. thesis, Institute of Postgraduate Studies in Agriculture, Salna, Gazipur, Bangladesh. Jiang, Y.; Joyce, D.C.; Jiang, W.; Lu, W. (2004). Effects of chilling temperatures on ethylene binding by banana fruit. Plant Growth Regul. 43, 109–115. Kader, A.A.; Sommer, N.F.; Arpaia, M.L. (2002). Postharvest Handling Systems: Tropical Fruits. In Postharvest Technology of Horticultural Crops; Kader, A.A., Ed.; University of California, Agriculture and Natural Resources: Davis, CA, USA, pp. 385–398. Ketsa, S. (2000). Development and control of senescent spotting in banana. Food Preservation Science, 26, 173–178. Liu, J., Li, F., Li, T., Yun, Z., Duan, X., and Jiang, Y. (2019). Fibroin treatment inhibits chilling injury of banana fruit via energy regulation. Sci. Horticult. 248, 8–13. Maduwanthi, SDT ; Marapana, RAUJ (2017). Biochemical changes during ripening of banana: A review. International Journal of Food Science and Nutrition. Volume 2; Issue 5; September 2017; Page No. 166-169 Maqbool, M., Ali, A., Alderson, P.G., Zahid, N., Siddiqui, Y., 2011a. Effect of a novel edible composite coating based on gum arabic and chitosan on biochemical and physiological responses of banana fruits during cold storage. J. Agric. Food Chem. 59, 5474–5482. Marriott, J., Robinson, M. & Karikari, S.K. (1981). Starch and sugar transformation during the ripening of plantains and bananas. Journal of the Science of Food and Agriculture, 32(10), 1021–1026. Marriott, J.; Palmer, J.K. (1980). Bananas: physiology and biochemistry of storage and ripening for optimum quality. Crit. Rev. Food Sci. Nutr. 13, 41–88. Miller JG and Fry SC, (2001). Characteristics of xyloglucan after attack by hydroxyl radicals. Carbohydr Res 332:389–403. Miller. (1972). Experiments in molecular genetics. Cold Spring Harbor Laboratory, Cold Spring Harbor, N.Y. Nayab, D.e.; Akhtar, S. (2023). Green synthesized silver nanoparticles from eucalyptus leaves can enhance the shelf life of bananas without penetrating in the pulp. PLoS One, 18(3), Article e0281675. Newilah, G.N., Tomekpe, B.K., Fokou, B.E. & Etoa, F.X. (2009). Physicochemical changes during ripening of bananas grown in Cameroon. Fresh Produce, 3, 64–70. Ngalani, J.A.; Tchango, J.T.; Nkeng, M.N.; Noupadja, P.; Tomekpe, K. (1998). Physicochemical changes during ripening in some plantain cultivars grown in Cameroon. Tropical Science, 38, 42–47. Nguyen TBT, Ketsa S, van Doorn WG (2003). Relationship between browning and the activities of polyphenol oxidase and phenylalanine ammonia lyase in banana peel during low-temperature storage. Postharvest Biology and Technology 30, 187-193. Nikolic MV; Mojovic L, (2007). Hydrolysis of apple pectin by the coordinated activity of pectic enzymes. Food Chem 101:1–9. Pathare, P. B.; Al-Dairi, M. (2022). Effect of mechanical damage on the quality characteristics of banana fruits during short-term storage. Discover Food, 2(1). Pelayo C.; Vilas-Boas E.; Benichou M.; Kader A.A., (2003). Variability in responses of partially ripe bananas to 1-methylcyclopropene. Postharvest Biol. Technol., 28 (2003), pp. 75-85. Qian Li, Han Lin, He-tong Lin, Meng-shi Lin, Hui Wang, Wei Wei, Jian-ye Chen, Wang-jin Lu, Xing-feng Shao, Zhong-qi Fan (2023). The metabolism of membrane lipid participates in the occurrence of chilling injury in cold-stored banana fruit. Food Research International, Volume 173, Part 2, https://doi.org/10.1016/j.foodres.2023.113415 Ratule MT, Osman A, Ahmad SH, Saari N (2006). Development of chilling injury of ‘Berangan’ banana (Musa cv. Berangan (AAA)) during storage at low temperature. Journal of Food, Agriculture and Environment 4, 128-134. Robinson JC (1996). Bananas and plantains. CAB International. Wallingford, UK, pp. 1238. Sakyi-Dawson, E., Asamoah-Bonti, P. & Amponsah Annor, G. (2008). Biochemical changes in new plantain and cooking banana hybrids at various stages of ripening. Journal of the Science of Food and Agriculture, 88, 2724–2729. Salunkhe DK; Kadam SS. (1998). Handbook of Vegetable Science and Technology: Production, Composition, Storage, and Processing. CRC press, 19. Salvador, A., Sanz, T., Fiszman, S. (2007). Changes in color and texture and their relationship with eating quality during storage of two different dessert bananas. Postharvest Boil. Technol. 43, 319–325. Seymour GB (1993). Banana. In: Seymour GB, Taylor JE, Tucker GA (Eds) Biochemistry of Fruit Ripening , Chapman and Hall, London, pp 83-106. Seymour, G., Thompson, A.K., John, P. (2008). Inhibition of degreening in the peel of bananas ripened at tropical temperatures. I. Effect of high temperature on changes in the pulp and peel during ripening. Ann. Appl. Biol. 110, 145–151. Siyum, Z. H., Pham, T. T., Vozary, ´ E., Kaszab, T., Nguyen, L. L. P., & Baranyai, L. (2023). Monitoring of banana’s optical properties by laser light backscattering imaging technique during drying. Journal of Food Measurement and Characterization, 17(5), 5268–5287. Steel, R. G.; Torrie, J. H. (1997). Principles and Procedures of Statistics. 2nd edn McGraw-Hill Book. New York. Wang Y, Lu WJ, Jiang YM, Luo YB, Jiang WB, Joyce D (2006). Expression of ethylene-related expansin genes in cool-stored ripening banana fruit. Plant Science 170, 962-967. Wang, Y., Luo, Z., Huang, X., Yang, K., Gao, S., Du, R., 2014. Effect of exogenous γ-aminobutyric acid (GABA) treatment on chilling injury and antioxidant capacity in banana peel. Sci. Hortic. 168, 132–137. Wang, Z., Zhang, L., Duan, W., Li, W., Wang, Q., Li, J., Xu, X., (2022). Melatonin maintained higher contents of unsaturated fatty acid and cell membrane structure integrity in banana peel and alleviated postharvest chilling injury. Food Chem. 397, 133836. https://doi.org/10.1016/j.foodchem.2022.133836. Wills R, McGlasson B, Graham D, Joyce D (1998). Postharvest: An Introduction to the Physiology and Handling of Fruit, Vegetables, and Ornamentals, University of New South Wales Press Ltd., Sydney, 262 pp. Wills R.B.H., Warton M.A., Mussa D.; Chew L.P. (2001). Ripening of climacteric fruits is initiated at low ethylene levels. Aust. J. Exp. Agric. 41: 89–92. Yang, X., Pang, X., Xu, L., Fang, R., Huang, X., Guan, P., et al. (2009). The accumulation of soluble sugars in the peel at high temperatures leads to a stay-green ripe banana fruit. J. Exp. Bot. 60, 4051–4062. https://doi.org/10.1093/jxb/erp238 Zsom, T., Strohmayer, E., Phuong Le Nguyen, L., Hitka, G., & Zsom-Muha, V. (2018). Investigation of chilling injury via nondestructive methods during cold storage of banana. Progress in Agricultural Engineering Sciences, 14(s1), 147–158. Additional Declarations No competing interests reported. Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. Our growing team is made up of researchers and industry professionals working together to solve the most critical problems facing scientific publishing. Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-7640265","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":633042826,"identity":"ffafd710-fca8-4077-905a-62126ddd4369","order_by":0,"name":"Galal I. Eliwa","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAA+0lEQVRIie3QMUtDMRDA8XsEzuWg6ytS31eIBIpicfVr9CG86bk7OKQU6mTnJwh+hYDgnHJQF90FF0tBHBzs0k3rdRTk7CiYPySQwI8LAUil/mTGR4Ae4dYw5nLM/O8kW5Nqp0XT/uZENnbtprabkeJoMGA6M2WI9eKJoNcJ0fCrRnbvJ55pikIebg4IKhciVnsqaUrPNVIZJhe32wQslrpWJdczIZ95GZhehKyEtJYqKfLM88nIuvaIUEhcTzHPGrEkD/sY9+WT0e1f2WN3ydjVBBTnzItmuSIs5rPHt9PDzvhuOH9Xp8TvR1kGMFen+B8ujTollUql/l1f7hxSs5uBdD0AAAAASUVORK5CYII=","orcid":"","institution":"Damietta University","correspondingAuthor":true,"prefix":"","firstName":"Galal","middleName":"I.","lastName":"Eliwa","suffix":""},{"id":633042827,"identity":"c973404a-46cc-4b84-b87d-876dfc1b2381","order_by":1,"name":"Mona M. Yamany","email":"","orcid":"","institution":"Damietta University","correspondingAuthor":false,"prefix":"","firstName":"Mona","middleName":"M.","lastName":"Yamany","suffix":""},{"id":633042828,"identity":"5734756b-dec1-44de-916f-e3c11f5cce07","order_by":2,"name":"Mai Y. Khouder","email":"","orcid":"","institution":"Damietta University","correspondingAuthor":false,"prefix":"","firstName":"Mai","middleName":"Y.","lastName":"Khouder","suffix":""},{"id":633042829,"identity":"84f66691-1989-4ba9-9853-95759aaa134c","order_by":3,"name":"Ahmed A. Badawy","email":"","orcid":"","institution":"Damietta University","correspondingAuthor":false,"prefix":"","firstName":"Ahmed","middleName":"A.","lastName":"Badawy","suffix":""},{"id":633042830,"identity":"d764a8aa-cd68-49e8-aac7-48e69827891c","order_by":4,"name":"Esraa M. Saad","email":"","orcid":"","institution":"Damietta University","correspondingAuthor":false,"prefix":"","firstName":"Esraa","middleName":"M.","lastName":"Saad","suffix":""},{"id":633042831,"identity":"5052993e-1928-4e3f-a673-3c2d7f7c0889","order_by":5,"name":"Marwa M. Nasr","email":"","orcid":"","institution":"Damietta University","correspondingAuthor":false,"prefix":"","firstName":"Marwa","middleName":"M.","lastName":"Nasr","suffix":""},{"id":633042832,"identity":"c5dd3445-9299-4a8f-85a2-9267b4ec18bc","order_by":6,"name":"Sara A. Elhendawy","email":"","orcid":"","institution":"Damietta University","correspondingAuthor":false,"prefix":"","firstName":"Sara","middleName":"A.","lastName":"Elhendawy","suffix":""}],"badges":[],"createdAt":"2025-09-17 12:38:24","currentVersionCode":1,"declarations":{"humanSubjects":false,"vertebrateSubjects":false,"conflictsOfInterestStatement":false,"humanSubjectEthicalGuidelines":false,"humanSubjectConsent":false,"humanSubjectClinicalTrial":false,"humanSubjectCaseReport":false,"vertebrateSubjectEthicalGuidelines":false},"doi":"10.21203/rs.3.rs-7640265/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-7640265/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":108400353,"identity":"285f6192-8d3b-4200-838f-8bda7b3b354e","added_by":"auto","created_at":"2026-05-04 08:50:46","extension":"png","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":255463,"visible":true,"origin":"","legend":"\u003cp\u003eThe interaction impact of ethylene and storage temperature on the Weight loss, Pulp firmness, Pulp/peel ratio, Chlorophyll b, Chlorophyll a, and Carotenoids contents.\u003c/p\u003e","description":"","filename":"1.png","url":"https://assets-eu.researchsquare.com/files/rs-7640265/v1/95cee4594b3eca829f0defcb.png"},{"id":108803860,"identity":"bbc221e2-ffa2-4616-83a7-ed3090fcf11c","added_by":"auto","created_at":"2026-05-08 15:09:41","extension":"png","order_by":2,"title":"Figure 2","display":"","copyAsset":false,"role":"figure","size":463800,"visible":true,"origin":"","legend":"\u003cp\u003ePhotographs of the changes in peel color and chilling injury during the storage period.\u003c/p\u003e","description":"","filename":"2.png","url":"https://assets-eu.researchsquare.com/files/rs-7640265/v1/76616d2e82ad8383b868e4f0.png"},{"id":108492815,"identity":"9b4ffe02-7784-4466-ad41-8f891843e355","added_by":"auto","created_at":"2026-05-05 09:58:42","extension":"png","order_by":3,"title":"Figure 3","display":"","copyAsset":false,"role":"figure","size":530123,"visible":true,"origin":"","legend":"\u003cp\u003eEffects of ethylene and storage temperature on the starch index.\u003c/p\u003e","description":"","filename":"3.png","url":"https://assets-eu.researchsquare.com/files/rs-7640265/v1/7859e2e39d9a66d7e9febe25.png"},{"id":109204453,"identity":"358fd4ed-1a95-4525-b322-1087c591e82c","added_by":"auto","created_at":"2026-05-13 15:00:16","extension":"png","order_by":4,"title":"Figure 4","display":"","copyAsset":false,"role":"figure","size":186313,"visible":true,"origin":"","legend":"\u003cp\u003eThe interaction impact of ethylene and storage temperature on the Starch, TSS, Acidity, Ascorbic acid, Ion leakage, DPPH IC50, total phenols contents.\u003c/p\u003e","description":"","filename":"4.png","url":"https://assets-eu.researchsquare.com/files/rs-7640265/v1/442f2ccc0e85ca5308f8a1ad.png"},{"id":109206659,"identity":"c15c7e82-d2ba-4387-8187-8578f6e77c80","added_by":"auto","created_at":"2026-05-13 15:15:00","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":2235502,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-7640265/v1/2cfba5b8-a2a5-4cda-807c-c6dd831d3724.pdf"}],"financialInterests":"No competing interests reported.","formattedTitle":"Physiological, Morphological, and Biochemical Changes in Grand Nain Banana Fruits under Different Storage Conditions","fulltext":[{"header":"1. Introduction","content":"\u003cp\u003eBanana\u0026nbsp;(\u003cem\u003eMusa spp.\u003c/em\u003e) belongs to the genus \u003cem\u003eMusa\u003c/em\u003e in the family \u003cem\u003eMusaceae\u003c/em\u003e. Within the genus Musa, there are four divisions: \u003cem\u003eEumusa, Rhodochlamys, Australimusa,\u0026nbsp;\u003c/em\u003eand\u003cem\u003e\u0026nbsp;Callimusa. Rhodochlamys and Callimusa\u0026nbsp;\u003c/em\u003eare purely ornamental. In contrast, \u003cem\u003eAustralimusa\u003c/em\u003e species are used as cooked vegetables in a large portion of the Pacific. However, \u003cem\u003eEumusa\u003c/em\u003e is the largest and most widespread species geographically and contains all the major edible species of banana (\u003cstrong\u003eSalunkhe and Kadam, 1998)\u003c/strong\u003e. Tropical and subtropical regions are home to vast banana farms. Worldwide the total cultivated area of bananas is estimated to be\u0026nbsp;approximately\u0026nbsp;5.5 million hectares. The largest banana-producing countries are India, China, the Philippines, and Brazil (\u003cstrong\u003eFAOSTAT 2021\u003c/strong\u003e). Bananas are in great demand, but growers and researchers are concerned about postharvest losses that impact the fruit. After being grown on a farm, bananas are shipped to different places for marketing before being eaten (\u003cstrong\u003eNayab and Akhtar, 2023\u003c/strong\u003e). As perishable\u0026nbsp;fruits, bananas are physiologically susceptible to deterioration and\u0026nbsp;spoil\u0026nbsp;following harvest because of ongoing changes in metabolic processes\u0026nbsp;such as\u0026nbsp;transpiration and respiration. If the harvested banana fruit is not properly handled, it becomes susceptible to deterioration and spoilage during transportation, storage, and marketing (\u003cstrong\u003eAl-Dairi et al., 2023b\u003c/strong\u003e).\u003c/p\u003e\n\u003cp\u003eThe ripening of climacteric banana fruit is associated with a notable increase in ethylene evolution (\u003cstrong\u003eSeymour 1993; Golding et al. 1998\u003c/strong\u003e). Commercial exogenous ethylene ripening techniques or the natural evolution of endogenous ethylene as the banana fruit reaches full maturity are the two ways\u0026nbsp;in which\u0026nbsp;ripening\u0026nbsp;starts\u0026nbsp;(\u003cstrong\u003eMarriott and Palmer 1980; Wills et al. 2001\u003c/strong\u003e).\u003c/p\u003e\n\u003cp\u003eMaintaining the storage temperature throughout the supply chain is crucial for bananas because they are climacteric\u0026nbsp;fruits. However, banana fruit is sensitive to\u0026nbsp;temperature, exhibiting chilling injury (CI) below 13\u0026deg;C and softening without\u0026nbsp;a\u0026nbsp;normal yellow color\u0026nbsp;at\u0026nbsp;high temperatures\u0026nbsp;greater than\u0026nbsp;25\u0026deg;C (\u003cstrong\u003eYang et al., 2009; Hashim et al., 2012; Wang et al., 2014\u003c/strong\u003e).\u0026nbsp;The\u0026nbsp;ion concentration, ATP level, antioxidant activity, and reactive oxygen species (ROS) in banana fruit all influence the browning changes caused by chilling injury.\u0026nbsp;Cellular\u0026nbsp;ROS homeostasis is disrupted by temperatures below chilling, which causes polyphenols to oxidize and speeds up energy dissipation and ion flux (\u003cstrong\u003eHuang et al., 2016; Liu et al., 2019\u003c/strong\u003e).\u0026nbsp;Owing\u0026nbsp;to polyphenol oxidase activity, this damage, which is often not immediately noticeable on the outer skin, manifests as browning of the skin during ripening (\u003cstrong\u003eWang et al., 2022\u003c/strong\u003e). Chilling injury can easily result from improper cold storage (\u003cstrong\u003eKader et al., 2002; Jiang et al., 2004; Ratule et al., 2006; De Vasconcelos et al., 2012; De Vasconcelos et al., 2015; Chang and Brecht, 2024\u003c/strong\u003e).\u0026nbsp;The sensitivity\u0026nbsp;to temperatures below 10\u0026deg;C and\u0026nbsp;the\u0026nbsp;duration\u0026nbsp;of exposure\u0026nbsp;determine the severity of chilling injury (\u003cstrong\u003eZsom et al., 2018\u003c/strong\u003e).\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eFollowing harvest, bananas undergo physicochemical changes that increase the risk of developing various physiological and pathological disorders, including weight loss, softening, starch hydrolysis, chlorophyll degradation, and browning development (\u003cstrong\u003eDuan et al., 2007; Maqbool et al., 2011a; Wang et al., 2014; Al-Qurashi et al., 2017\u003c/strong\u003e). Therefore, the objectives of this study were to (1) determine the symptoms of chilling injury from exposure to 5\u0026deg;C during storage; (2) examine the behavior of mature-green fruits of the Grand Nain banana cultivar at various storage temperatures in an effort to produce useful information for improved postharvest handling procedures; and (3) examine the physiological, morphological, and biochemical changes caused by high and low temperatures and their relationship to ethylene treatment.\u003c/p\u003e"},{"header":"2. Materials and Methods","content":"\u003cp\u003eEarly in December 2024 (winter), this study was carried out in the postharvest laboratory of the Center for Excellence in Research of Advanced Agricultural Sciences (CERAAS) at Damietta University in Egypt. Plant experimental research, including the gathering of plant material, was carried out in compliance with the applicable laws and regulations.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.1. Plant materials and experimental procedure\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eBanana fruits (Musa AAA group, cv. Grand Nain) at a physiologically mature green stage were picked from a commercial orchard in El-Beheira Governorate and transported to New Damietta, Egypt. One of the following treatments was applied to each of the two groups of fruits:\u003c/p\u003e\n\u003cp\u003eA: Banana fruits that have not been exposed to ethylene.\u003c/p\u003e\n\u003cp\u003eB: Ethylene degreening treatment for banana fruits involves subjecting them to a specific dosage and duration of ethylene at approximately 18\u0026deg;C and 85% relative humidity in a commercial airtight ground warehouse.\u003c/p\u003e\n\u003cp\u003eFruits were selected from each group for uniformity of shape, color, and size, randomly placed into two subgroups, and packed in polyethylene bags (200 mm \u0026times; 50 mm, 0.03 mm thickness, and three fruits per bag), quickly taken to Damietta University\u0026apos;s Center for Excellence in Research of Advanced Agricultural Sciences (CERAAS) postharvest laboratory, and stored at 20\u0026deg;C and 5\u0026deg;C.\u003c/p\u003e\n\u003cp\u003ea. The first subgroup was placed on a bench in a room with a temperature of 20 \u0026plusmn; 2\u0026deg;C and a relative humidity of 80\u0026ndash;85%.\u003c/p\u003e\n\u003cp\u003eb. The second subgroup was kept in the refrigerator at 90 \u0026plusmn; 5% relative humidity and 5 \u0026plusmn; 0.5\u0026deg;C.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.2. The formal experiment\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eT1. Banana fruits subjected to ethylene degreening treatment were lifted on the bench under room conditions.\u003c/p\u003e\n\u003cp\u003eT2. Banana fruits subjected to ethylene degreening treatment were stored in a refrigerator.\u003c/p\u003e\n\u003cp\u003eT3. Banana fruits not subjected to ethylene degreening treatment were left on the bench under room conditions.\u003c/p\u003e\n\u003cp\u003eT4. Banana fruits not subjected to ethylene-degreening treatment were stored in a refrigerator.\u003c/p\u003e\n\u003cp\u003eThree replicates, each consisting of nine fingers, were created in a fully randomized experimental design. Before storage (day 0) and on the fourth, eighth, twelfth, fifteenth, and eighteenth days of storage, three samples (three fingers of each) were randomly selected for the various analyses. To determine the percentage of weight loss during storage, three fingers were weighed both before and after storage.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.3. Physiological and Morphological Characteristics\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.3.1. Weight loss\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe following formula was used to determine the weight loss of the fruit:\u003c/p\u003e\n\u003cp\u003eThe fruit weight loss percentage was calculated as (original fruit weight - fruit weight at various storage times)/initial fruit weight \u0026times; 100.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.3.2. Firmness\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e- Using an FT327 penetrometer (McCromik Fruit Technology, Yakima, Washington) in conjunction with an 11 mm diameter probe, the fruit pulp firmness of the peeled fruit was measured independently in three fingers (in the middle of each finger) per replicate. The results are reported in kg/cm\u0026sup2;.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.3.3. Pulp/peel ratio\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eAfter the fruit samples were peeled, the pulp and peel were weighed, and the pulp/peel ratio was calculated and recorded.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.3.4. Color of peel and chilling injury (CI)\u003c/strong\u003e: Estimating the color of the peel visually.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eChilling injury (CI)\u003c/strong\u003e: With slight modifications, the methods outlined by \u003cstrong\u003eWang et al. (2022)\u003c/strong\u003e were used to visually evaluate the signs of chilling injury (CI) in stored banana fruit.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.4. Biochemical properties\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.4.1. Assessment of \u003c/strong\u003e\u003cstrong\u003etotal soluble solids, acidity, and vitamin\u003c/strong\u003e\u003cstrong\u003e C\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e- The fruit pulps were ground in a blender, and the juice was filtered through multiple layers of cheesecloth to measure total soluble solids (TSS), titratable acidity (TA), and vitamin C. The TSS content in the fruit pulp juice was calculated as a Brix via a digital refractometer (Pocket Refractometer PAL 3, ATAGO, Japan). Using an automatic titrator, 0.1 N sodium hydroxide was added to fruit juice diluted in water at a 1:2 ratio to determine the TA. The results were then expressed as a percentage of malic acid. Vitamin C was also measured by titrating 5 ml of homogenate with 0.1% 2,6-dichlorophenolindophenol until it turned permanently pink. The results are reported as mg/100 g fresh weight (\u003cstrong\u003eAOAC 2012\u003c/strong\u003e).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.4.2. Determination of \u003c/strong\u003e\u003cstrong\u003estarch\u003c/strong\u003e\u003cstrong\u003e and \u003c/strong\u003e\u003cstrong\u003ereducing sugar contents\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe starch content of banana pulps was ascertained via the iodine staining method described by \u003cstrong\u003eBlankenship et al. (1993)\u003c/strong\u003e. The dinitrosalicylic acid method was used to determine the reducing sugar content \u003cstrong\u003e(Miller, 1972\u003c/strong\u003e).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.4.3. Assessment of Chlorophyll a and b, Carotenoids, Phenols, Leakage of Ions, and Antioxidants.\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eAfter the fruit samples were peeled, the peel tissue was cut into slices and combined. Electrolyte leakage was measured via a random portion of this peel, while the remainder was stored at -80\u0026deg;C for subsequent analysis of chlorophyll a and b, carotenoids, phenols, and antioxidant activity.\u003c/p\u003e\n\u003cp\u003eIn accordance with \u003cstrong\u003eAwad et al. (2017)\u003c/strong\u003e, ion leakage was measured via peel disks and expressed as the membrane stability index percentage (MSI %). In a shaker, three grams of peel disks per replicate/treatment were taken at random and left in 30 milliliters of deionized water at room temperature for four hours. An electrical conductivity digital meter was used to measure the conductivity before boiling (C1) (Orion 150A+, USA: Thermo Electron Corporation). Following 30 minutes of boiling at 100\u0026deg;C to release all the electrolytes, the same disks were cooled to 22 \u0026plusmn; 2\u0026deg;C under running water, and the conductivity was measured (C2). The MSI was expressed as a percentage via the formula [1\u0026ndash;(C1/C2)] \u0026times; 100.\u003c/p\u003e\n\u003cp\u003eMaking the methanol extract of the fruit peel and pulp: Twenty milliliters of 80% methanol were shaken with two grams of fruit peel and pulp (chosen at random from three fingers per replicate) for 12 hours at 150 rpm. The resulting methanol extract was then filtered through Whatman No. 1 paper and used to estimate total phenols and antioxidant activity.\u003c/p\u003e\n\u003cp\u003e- The \u003cstrong\u003eHoff and Singleton (2006)\u003c/strong\u003e methodology was used to calculate the total phenol content. Following the addition of 850 \u0026mu;l of methanol, 100 \u0026mu;l of Folin-Ciocalteu reagent, and 50 \u0026mu;l of the methanol extract, the mixture was allowed to stand at room temperature for five minutes. After 500 \u0026mu;l of 20% sodium carbonate was added, the mixture was allowed to react for 30 minutes. The absorbance was measured at 750 nanometers. The absorbance of known concentrations of Gallic acid was measured to create a calibration curve, from which the total phenol content was calculated. The results are expressed as g/kg FW Gallic acid equivalent.\u003c/p\u003e\n\u003cp\u003e- Assessment of the DPPH radical scavenging test for pulp\u003c/p\u003e\n\u003cp\u003eThe 1,1-diphenyl-2-picrylhydrazyl (DPPH) method was used to assess the free radical scavenging capacity of methanol extracts of pulp (\u003cstrong\u003eAo et al., 2008\u003c/strong\u003e). Freshly made DPPH methanol solution (0.1 mm) was mixed with 0.9 ml of a methanol extract (0.1 ml). The same amount of methanol was used as a control. After a 30-minute incubation period at room temperature in the dark, the absorbance (Abs) at 517 nm was measured via a spectrophotometer. The formula DPPH radical scavenging % = [(Abs control \u0026minus; Abs sample)/Abs control] \u0026times; 100 was used to calculate the scavenging percentage. The inhibition concentration (IC50) was defined as the \u0026mu;g of phenolic compound in the test sample that decreased the initial radical content by 50%. The IC50 values were calculated via dose‒response curves.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.5. Statistical analysis\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe study used a completely randomized (CRD) design and was carried out as a factorial. Three replicates of each treatment, each containing three fingers, were used. Costat computer software (version 6.311) was used to statistically analyze the results. The least significant difference (LSD) test was used to assess mean differences at p \u0026le; 0.05 (\u003cstrong\u003eSteel et al., 1997\u003c/strong\u003e).\u003c/p\u003e"},{"header":"3. Results and discussion","content":"\u003cp\u003e\u003cstrong\u003e3.1. Physiological and Morphological Characteristics\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e3.1.1.\u0026nbsp;\u003c/strong\u003e\u003cstrong\u003eEffects\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;of ethylene and storage temperature on weight loss\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe weight loss of banana fruits generally increased with increasing duration of storage, as shown in Table (1) and Figure (1). On the 18th day, the greatest value (6.22%) was noted. The most notable weight loss (3.78%) was observed in banana fruits that were subjected to the ethylene-degreening treatment and lifted on the bench at 20\u0026deg;C in room temperature (T1). T3 was the banana fruit that was not treated with ethylene and was lifted on the bench at 20\u0026deg;C under ambient conditions. However, there was no discernible difference in the weight loss values of the banana fruits that were kept in the refrigerator at 5\u0026deg;C (T2 and T4). In terms of how storage temperature and ethylene treatment affect weight loss, Table (1) and Figure (1) clearly show that on the 18th day of storage, T1 presented the highest value (11.90%), whereas T4 presented the lowest value (2.00%). \u003cstrong\u003eAyranci and Tunc (2003), Bhande et al. (2008), and Maqbool et al. (2011a)\u003c/strong\u003e reported that both transpiration and respiration processes are usually responsible for fruit weight loss during storage. Water loss can result in immediate quantitative weight loss and worsened and/or accelerated injury symptoms, as well as a decline in nutritional quality, texture, and appearance (\u003cstrong\u003eAkkaravessapong et al. 1992; Wills et al. 1998\u003c/strong\u003e). Water loss weakens the fruit and may hasten ripening (\u003cstrong\u003eBurdon et al. 1994\u003c/strong\u003e) by decreasing turgor (\u003cstrong\u003eBanks and Joseph 1991\u003c/strong\u003e).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e3.1.2. The impact of ethylene and storage temperature on pulp firmness\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eFirmness is a crucial characteristic of harvested banana fruit that is typically expressed as fruit texture.\u0026nbsp;The results\u0026nbsp;are shown in Table (1) and Figure (1),\u0026nbsp;revealing\u0026nbsp;that the pulp firmness of banana fruits generally decreased from 5.95 kg/cm\u0026sup2; at the beginning of storage to 2.00 kg/cm\u0026sup2; on the 18th day.\u0026nbsp;The fruits subjected\u0026nbsp;to the ethylene-degreening treatments\u0026nbsp;(T1 and T2)\u0026nbsp;presented\u0026nbsp;the lowest significant pulp firmness\u0026nbsp;values\u0026nbsp;(0.76 and 2.00 kg/cm\u0026sup2;, respectively),\u0026nbsp;whereas\u0026nbsp;the fruits that were\u0026nbsp;not subjected to\u0026nbsp;ethylene (T3 and T4)\u0026nbsp;presented\u0026nbsp;the highest significant pulp firmness\u0026nbsp;values\u0026nbsp;(3.93 and 5.83 kg/cm\u0026sup2;, respectively).\u0026nbsp;The\u0026nbsp;interaction between ethylene\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable (1):\u003c/strong\u003e Effects of ethylene and storage temperature on weight loss, pulp firmness and the pulp/peel ratio of Grand Nain banana fruits.\u003c/p\u003e\n\u003ctable border=\"1\" cellspacing=\"0\" cellpadding=\"0\" align=\"\" width=\"638\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"2\" style=\"width: 91px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eTreatments\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd colspan=\"6\" style=\"width: 461px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp;Storage periods (Days)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd rowspan=\"2\" style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eAverage\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 69px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e4\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 81px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e8\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 79px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e12\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 86px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e15\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 71px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e18\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd colspan=\"8\" style=\"width: 638px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eWeight loss (%)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 91px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eT\u003csub\u003e1\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.00 c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 69px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.90 c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 81px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e2.50 bc\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 79px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e3.30 bc\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 86px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e4.10 bc\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 71px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e11.90 a\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e3.78 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 91px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eT\u003csub\u003e2\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.00 c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 69px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.60 c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 81px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.50 c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 79px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.70 c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 86px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e2.50 bc\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 71px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e3.60 bc\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.65 B\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 91px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp;T\u003csub\u003e3\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.00 c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 69px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.50 c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 81px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e2.90 bc\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 79px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e3.50 bc\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 86px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e4.10 bc\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 71px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e7.40 ab\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp;3.06 AB\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 91px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eT \u003csub\u003e4\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.00 c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 69px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.40 c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 81px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.90 c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 79px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.35 c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 86px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.80 c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 71px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e2.00 c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.07 B\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 91px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eAverage\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.00 C\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 69px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.60 C\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 81px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.95 BC\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 79px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e2.46 BC\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 86px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e3.12 B\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 71px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e6.22 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd colspan=\"8\" style=\"width: 638px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eFirmness\u0026nbsp;\u003c/strong\u003e\u003cstrong\u003e(kg/cm\u003csup\u003e2\u003c/sup\u003e)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 91px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eT\u003csub\u003e1\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e3.50 bc\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 69px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.60 c-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 81px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.40 de\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 79px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.10 e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 86px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.00 e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 71px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.00 e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.76 C\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 91px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eT\u003csub\u003e2\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e3.50 bc\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 69px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e2.90 b-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 81px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.70 c-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 79px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.30 c-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 86px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.30 c-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 71px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.30 c-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e2.00 C\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 91px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp;T\u003csub\u003e3\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e8.40 a\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 69px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e5.90 ab\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 81px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e3.30 b-d\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 79px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e3.20 b-d\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 86px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.70 c-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 71px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.10 c-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e3.93 B\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 91px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eT \u003csub\u003e4\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e8.40 a\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 69px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e5.00 b\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 81px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e5.00 b\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 79px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e5.40 ab\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 86px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e5.60 ab\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 71px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e5.60 ab\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e5.83 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 91px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eAverage\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e5.95 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 69px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e3.60 B\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 81px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e2.60 BC\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 79px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e2.50 BC\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 86px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e2.15 BC\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 71px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e2.00 C\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd colspan=\"8\" style=\"width: 638px;\"\u003e\n \u003cp\u003e\u003cstrong\u003epulp/Peel ratio\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 91px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eT\u003csub\u003e1\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.41 c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 69px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.46 c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 81px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.59 c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 79px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.73 bc\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 86px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.81 bc\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 71px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e2.41 a\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.73 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 91px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eT\u003csub\u003e2\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.41 c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 69px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.45 c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 81px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.51 c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 79px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.52 c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 86px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.56 c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 71px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.70 bc\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.52 B\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 91px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp;T\u003csub\u003e3\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.44 c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 69px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.41 c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 81px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.42 c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 79px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.80 c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 86px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.67 bc\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 71px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e2.08 ab\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp;1.63 AB\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 91px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eT \u003csub\u003e4\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.44 c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 69px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.51 c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 81px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.54 c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 79px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.56 c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 86px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.57 c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 71px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.57 c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp;1.53 B\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 91px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eAverage\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.42 B\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 69px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.45 B\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 81px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.51 B\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 79px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.65 B\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 86px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.65 B\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 71px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.94 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003e\u003cstrong\u003e*Using the same letters, the LSD test shows that, at P \u0026le; 0.05, there is no significant difference between the means of each factor and their interaction.\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe effects of\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003etreatment and storage temperature on pulp firmness\u0026nbsp;are shown in\u0026nbsp;Table (1) and Figure (1). The\u0026nbsp;highest value (8.40 kg/cm\u0026sup2;) was recorded with T3 and T4,\u0026nbsp;whereas\u0026nbsp;the lowest value (3.50 kg/cm\u0026sup2;) was at zero storage\u0026nbsp;time, and the pulp firmness greatly decreased as the storage period increased.\u0026nbsp;Additionally, the treatments T1 and T3, which were lifted on the bench at 20\u0026deg;C\u0026nbsp;under ambient\u0026nbsp;conditions,\u0026nbsp;presented\u0026nbsp;the greatest\u0026nbsp;degree of\u0026nbsp;firmness loss (0.00 and 1.10 kg/cm\u0026sup2;, respectively) at the end of the storage period (18th day). In contrast, banana fruits stored at 5\u0026deg;C in the refrigerator (T2 and T4)\u0026nbsp;presented\u0026nbsp;the lowest rate of pulp firmness loss from day 0 to the 18th day of storage (3.50 and 8.40 to 1.30 and 5.60 kg/cm\u0026sup2;, respectively). As\u0026nbsp;a\u0026nbsp;banana fruit ripens, its cellular walls undergo structural and compositional changes that alter its firmness. The ethylene degreening treatment considerably reduced the firmness (softening) of the fruit, as shown in Figure (1). This is mostly because cell wall polysaccharides\u0026nbsp;such as\u0026nbsp;cellulose, hemicellulose, and pectin are soluble and depolymerized.\u0026nbsp;The fruit stored\u0026nbsp;at 5\u0026deg;C exhibited the least amount of softening,\u0026nbsp;whereas the\u0026nbsp;fruit\u0026nbsp;stored\u0026nbsp;at 20\u0026deg;C\u0026nbsp;presented the greatest amount of softening. Fruit softens as it ripens, possibly\u0026nbsp;because of cell disintegration (\u003cstrong\u003eNikolic and Mojovic, 2007\u003c/strong\u003e) and the hydrolysis of starch, which turns it into sugars and reduces its turgidity (\u003cstrong\u003eMiller and Fry, 2001\u003c/strong\u003e).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e3.1.3. The impact of ethylene and storage temperature on the pulp/peel ratio\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe results are presented in Table (1) and Figure (1)\u0026nbsp;and\u0026nbsp;demonstrate that the pulp/peel ratio increased during ripening.\u0026nbsp;Additionally,\u0026nbsp;the ethylene degreening treatment significantly\u0026nbsp;increased\u0026nbsp;the banana\u0026nbsp;fruit\u0026nbsp;pulp/peel ratio. Fruits\u0026nbsp;stored\u0026nbsp;at 20\u0026deg;C (T1 and T3)\u0026nbsp;presented\u0026nbsp;the highest significant pulp/peel\u0026nbsp;ratios\u0026nbsp;(2.41 and 2.08)\u0026nbsp;on the\u0026nbsp;18th\u0026nbsp;day\u0026nbsp;of storage,\u0026nbsp;whereas\u0026nbsp;fruits\u0026nbsp;stored\u0026nbsp;at 5\u0026deg;C\u0026nbsp;(T2 and T4)\u0026nbsp;presented\u0026nbsp;the lowest significant pulp/peel\u0026nbsp;ratios\u0026nbsp;(1.63 and 1.58)\u0026nbsp;on the\u0026nbsp;18th\u0026nbsp;day\u0026nbsp;of storage. The primary causes of these alterations are water loss from the peel (transpiration) and water transfer from the peel to the pulp as starch is transformed into sugars, which\u0026nbsp;increases\u0026nbsp;the osmotic pressure\u0026nbsp;of the pulp\u0026nbsp;(\u003cstrong\u003eGonge et al., 2013\u003c/strong\u003e). This finding is consistent with research on bananas stored at various temperatures by \u003cstrong\u003eAhmad et al. (2006), Ngalani et al. (1998), and Newilah et al. (2009)\u003c/strong\u003e.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e3.1.4. Changes in the\u0026nbsp;\u003c/strong\u003e\u003cstrong\u003epeel\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;color and chilling injury in banana fruits as affected by ethylene and storage\u0026nbsp;\u003c/strong\u003e\u003cstrong\u003etemperature\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003ePeel color is the most obvious characteristic that changes during banana fruit ripening and is the major eating criterion for consumers. During the storage period, the\u0026nbsp;peel\u0026nbsp;color changed from green to yellow, as shown in Figure (2).\u0026nbsp;In banana fruits, ethylene treatment (T1) sped up the breakdown of chlorophyll (Chl), whereas untreated ethylene (T3) took longer (8 days) to turn yellow. Additionally, fruits kept in a refrigerator at 5\u0026deg;C (T2 and T4)\u0026nbsp;presented\u0026nbsp;a very slow rate of yellowing and green discoloration. Untreated ethylene-treated\u0026nbsp;fruits (T4), which were stored at 5\u0026deg;C, did not lose their green color and\u0026nbsp;quickly presented\u0026nbsp;chilling damage, starting from the 4th day,\u0026nbsp;whereas\u0026nbsp;ethylene-treated fruits (T2), which were stored at 5\u0026deg;C,\u0026nbsp;presented\u0026nbsp;chilling damage symptoms on the 12th day. These results confirm that ethylene-treated bananas can be stored in\u0026nbsp;a\u0026nbsp;refrigerator at 5\u0026deg;C for\u0026nbsp;8\u0026ndash;10\u0026nbsp;days without showing\u0026nbsp;symptoms of\u0026nbsp;chilling damage, whereas\u0026nbsp;untreated fruits should not be stored at 5\u0026deg;C. Chilling damage symptoms increased with increasing exposure to 5\u0026deg;C, leading to complete blackening of the\u0026nbsp;peeled\u0026nbsp;fingers on the 18th day of storage (Figure 2).\u0026nbsp;In terms of the chilling injury index, fruit\u0026nbsp;stored at 5\u0026deg;C progressively darkened in\u0026nbsp;the\u0026nbsp;skin and\u0026nbsp;underwent\u0026nbsp;pulp browning\u0026nbsp;as the\u0026nbsp;storage duration increased to the 18th day (Figure 2). In contrast,\u0026nbsp;fruits\u0026nbsp;stored for 18 days at 20\u0026deg;C (T3)\u0026nbsp;presented\u0026nbsp;no\u0026nbsp;symptoms of\u0026nbsp;chilling injury. Skin darkening was more pronounced at 5\u0026deg;C\u0026nbsp;in\u0026nbsp;fruits that were\u0026nbsp;not treated\u0026nbsp;with ethylene (T4).\u003c/p\u003e\n\u003cp\u003eChilling injury (CI) is a physiological disorder in bananas and other subtropical and tropical fruits that occurs upon exposure to low but nonfreezing temperatures. Our results are in agreement with those of \u003cstrong\u003eWills et al. (1998)\u003c/strong\u003e, who\u0026nbsp;reported\u0026nbsp;that chilling injury (CI) can develop if bananas are stored below 13\u0026deg;C. The symptoms of CI are influenced by temperature, the duration of exposure to low temperatures, cultivar, and maturity (\u003cstrong\u003eNguyen et al. 2003; Wang et al. 2006; Duan et al. 2007\u003c/strong\u003e).\u0026nbsp;Dull\u0026nbsp;yellow skin, browning of the skin, failure to ripen, hardening of the central placenta, increased susceptibility to mechanical injury, and, in extreme cases, browning of the flesh are the most common visual symptoms of CI on banana fruit (\u003cstrong\u003eJiang et al. 2004; Ratule et al. 2006\u003c/strong\u003e). In addition, \u003cstrong\u003eQian et al.\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003e\u003cstrong\u003e(2023\u003c/strong\u003e) reported that,\u0026nbsp;in banana fruit,\u0026nbsp;the\u0026nbsp;chilling temperature considerably increased CI symptoms in comparison\u0026nbsp;with\u0026nbsp;the control temperature of 22\u0026deg;C. They discovered that\u0026nbsp;a\u0026nbsp;chilling temperature\u0026nbsp;of\u0026nbsp;7\u0026deg;C\u0026nbsp;increased\u0026nbsp;the CI index, malondialdehyde content, and cell membrane permeability through physiological experiments and transcriptomic analyses. Banana fruit is susceptible to thermal changes, with chilling injury\u0026nbsp;occurring\u0026nbsp;below 13\u0026deg;C and green ripening\u0026nbsp;occurring above\u0026nbsp;25\u0026deg;C.\u0026nbsp;When stored at 4\u0026deg;C for 6 days, banana fruit rapidly experiences chilling injury with a brown peel appearance (Huang et al., 2021).\u003c/p\u003e\n\u003cp\u003eThese findings are consistent with earlier research showing that classic banana CI symptoms are initially\u0026nbsp;observed\u0026nbsp;in the peel (\u003cstrong\u003eKader et al., 2002; Jiang et al., 2004; Ratule et al., 2006; De Vasconcelos et al., 2012; De Vasconcelos et al., 2015; Huang et al., 2021; Chang and Brecht, 2024\u003c/strong\u003e). The visible, irreversible symptoms of CI include\u0026nbsp;subepidermal\u0026nbsp;discoloration (also called vascular browning (VB) or\u0026nbsp;underpeel\u0026nbsp;discoloration), delayed or abnormal ripening or failure to ripen (i.e., inhibition of starch to sugar conversion, flavor development, carotenoid biosynthesis, and softening), dull peel appearance or peel surface browning, and pulp browning.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e3.2. Biochemical properties\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e3.2.1. Chlorophyll a,\u0026nbsp;\u003c/strong\u003e\u003cstrong\u003echlorophyll\u0026nbsp;\u003c/strong\u003e\u003cstrong\u003eb and carotenoid\u0026nbsp;\u003c/strong\u003e\u003cstrong\u003econtents\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;in\u0026nbsp;\u003c/strong\u003e\u003cstrong\u003epeels\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe results are presented in Table (2), and Figure (1) shows that\u0026nbsp;the\u0026nbsp;chlorophyll a content in the peel of the Grand Nain cultivar generally decreased from 111.93 \u0026mu;g/g fresh weight at the beginning of storage to 13.77 \u0026mu;g/g fresh\u0026nbsp;weight\u0026nbsp;on the 18th day.\u0026nbsp;The fruits subjected\u0026nbsp;to the ethylene-degreening treatments (T1 and T2)\u0026nbsp;presented\u0026nbsp;the lowest significant chlorophyll a content (25.36 and 26.05 \u0026mu;g/g fresh weight, respectively),\u0026nbsp;whereas\u0026nbsp;the fruits that were\u0026nbsp;not subjected to\u0026nbsp;ethylene (T3 and T4)\u0026nbsp;presented\u0026nbsp;the highest significant chlorophyll a content (76.95 A and 91.19 \u0026mu;g/g fresh weight, respectively).\u0026nbsp;With respect to\u0026nbsp;the interaction\u0026nbsp;effect of\u0026nbsp;ethylene treatment and storage temperature on the chlorophyll a content, T3 and T4, which were\u0026nbsp;not treated\u0026nbsp;with ethylene,\u0026nbsp;presented\u0026nbsp;the highest chlorophyll a value (173.96 \u0026mu;g/g fresh weight) at the beginning of storage,\u0026nbsp;whereas\u0026nbsp;ethylene treatment (T1 and T2) decreased\u0026nbsp;the\u0026nbsp;chlorophyll a content in the peel (81.91 \u0026mu;g/g fresh weight).\u0026nbsp;The\u0026nbsp;chlorophyll a\u0026nbsp;content decreased\u0026nbsp;significantly with increasing storage\u0026nbsp;time. The degradation\u0026nbsp;of\u0026nbsp;chlorophyll a was more pronounced in T4, which\u0026nbsp;presented\u0026nbsp;low chlorophyll a\u0026nbsp;contents\u0026nbsp;after the 8th day of storage at 5\u0026deg;C in the refrigerator,\u0026nbsp;which\u0026nbsp;could be attributed to chilling injury (Figure 2).\u003c/p\u003e\n\u003cp\u003eWith respect to the\u0026nbsp;chlorophyll b content in the peel of the Grand Nain cultivar fruits during the storage period, which was\u0026nbsp;affected by ethylene treatment and storage temperature, Table (2) and Figure (1)\u0026nbsp;clearly revealed\u0026nbsp;that\u0026nbsp;the\u0026nbsp;chlorophyll b\u0026nbsp;content followed\u0026nbsp;the same trend as\u0026nbsp;the\u0026nbsp;chlorophyll a\u0026nbsp;content.\u003c/p\u003e\n\u003cp\u003eThe\u0026nbsp;carotenoid content in the peel of the Grand Nain cultivar fruits during the storage period\u0026nbsp;was\u0026nbsp;affected by ethylene treatment and storage temperature. The\u0026nbsp;data in Table (2) and Figure (1) revealed that the concentration of carotenoids did not follow a clear trend but tended to significantly increase toward the end of the storage period (0.87 and 0.98 \u0026mu;g/g fresh weight at the beginning of storage (0 day)), and the highest\u0026nbsp;values, 3.36 and 2.50 \u0026mu;g/g fresh weight,\u0026nbsp;were recorded\u0026nbsp;at the 18th day of the storage period for T1 and T3, respectively.\u0026nbsp;However, T2 and T4\u0026nbsp;presented\u0026nbsp;low carotenoid\u0026nbsp;contents\u0026nbsp;after the 18th day of storage,\u0026nbsp;which\u0026nbsp;could be attributed to chilling injury (Figures 4 and 5).\u003c/p\u003e\n\u003cp\u003eThe chlorophyll and carotenoid\u0026nbsp;contents\u0026nbsp;are in agreement with previous reports (\u003cstrong\u003eMaduwanthi and Marapana, 2017\u003c/strong\u003e). In ripe fruit, the amount of chlorophyll decreases and eventually disappears. According to \u003cstrong\u003eKetsa (2000\u003c/strong\u003e), this decline was linked to the emergence of brown patches, a physiological phenomenon that occurs during the final stages of fruit ripening, and the change in peel color from yellow to red and then brown or black. The primary causes of color change are the buildup of carotene and xanthophyll during banana ripening, as well as the breakdown of chlorophyll by the action of chlorophyllase (\u003cstrong\u003ePelayo et al., 2003; Salvador et al., 2007; Seymour et al., 2008\u003c/strong\u003e).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable (2):\u0026nbsp;\u003c/strong\u003eEffects of ethylene and storage temperature on the chlorophyll a, chlorophyll b and carotenoid contents in\u0026nbsp;Grand Nain bananas peels.\u003c/p\u003e\n\u003ctable border=\"1\" cellspacing=\"0\" cellpadding=\"0\" align=\"\" width=\"637\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"2\" style=\"width: 90px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eTreatments\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd colspan=\"6\" style=\"width: 472px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp;Storage periods (Days)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd rowspan=\"2\" style=\"width: 75px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eAverage\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e4\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e8\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e12\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e15\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 70px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e18\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd colspan=\"8\" style=\"width: 637px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eChlorophyll a (ug/g)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 90px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eT\u003csub\u003e1\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e49.91 b\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e33.05 b\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e27.17 b\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e20.94 b\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e11.97 b\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 70px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e9.13 b\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 75px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e25.36 B\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 90px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eT\u003csub\u003e2\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e49.91 b\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e34.50 b\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e26.85 b\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e19.17 b\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e14.13 b\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 70px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e11.75 b\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 75px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e26.05 B\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 90px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp;T\u003csub\u003e3\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e173.96 a\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e107.68 ab\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e72.55 ab\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp;49.58 b\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e33.23 b\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 70px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e24.75 b\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 75px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e76.95 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 90px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eT \u003csub\u003e4\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e173.96 a\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e170.81 a\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e163.33 a\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e16.20 b\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e13.39 b\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 70px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e9.45 b\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 75px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e91.19 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 90px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eAverage\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e111.93 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e86.51 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e72.47 AB\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e26.47 BC\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e18.18 BC\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 70px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e13.77 C\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 75px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd colspan=\"8\" style=\"width: 637px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eChlorophyll b (ug/g)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 90px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eT\u003csub\u003e1\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e100.99 a\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e49.11 c-f\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e41.76 \u0026nbsp; \u0026nbsp; c-f\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e39.17 \u0026nbsp; \u0026nbsp; d-f\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e24.38 f\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 70px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e18.23 f\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 75px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e45.60 B\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 90px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eT\u003csub\u003e2\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e100.99 a\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e70.92 a-d\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e49.96 c-f\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e39.93 d-f\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e28.82 f\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 70px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e23.13 f\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 75px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e52.29 B\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 90px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp;T\u003csub\u003e3\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e101.21 a\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e96.55 ab\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e74.60 a-c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e63.87 b-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e46.11 c-f\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 70px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e24.52 f\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 75px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e67.81 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 90px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eT \u003csub\u003e4\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e101.21 a\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e90.47 ab\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e84.92 ab\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e32.31 ef\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e23.84 f\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 70px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e15.37 f\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 75px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e58.02 AB\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 90px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eAverage\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e101.1 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e76.76 B\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e62.81 B\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e43.82 C\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e30.78 CD\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 70px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e20.31e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 75px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd colspan=\"8\" style=\"width: 637px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eCarotenoids (ug/100 g)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 90px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eT\u003csub\u003e1\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.87 b-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.32 a-e\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.66 a-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e2.20 a-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e2.38 a-c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 70px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e3.36 a\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 75px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.96 \u0026nbsp;A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 90px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eT\u003csub\u003e2\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.87 b-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.21 b-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.63 a-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.70 a-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.50 b-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 70px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.20 de\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 75px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.01 \u0026nbsp; AB\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 90px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp;T\u003csub\u003e3\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.98 b-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.13 b-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.56 a-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e2.10 a-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e2.29 a-d\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 70px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e2.50 \u0026nbsp;ab\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 75px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.76 \u0026nbsp; AB\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 90px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eT \u003csub\u003e4\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.98 b-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.18 b-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.50 a-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.20 b-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.30 c-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 70px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.10 e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 75px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.87 C\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 90px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eAverage\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.92 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.21 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.58 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.80 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 80px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.36 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 70px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.54 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 75px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003e\u003cstrong\u003e*Using the same letters, the LSD test shows that, at P \u0026le; 0.05, there is no significant difference between the means of each factor and their interaction.\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e3.2.2. Starch content (g/100 g)\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe main ingredient in green banana fruit is starch.\u0026nbsp;Mature\u0026nbsp;unripe\u0026nbsp;fruits make up approximately\u0026nbsp;20\u0026ndash;25% of the fresh weight or 85% of the dry weight of the pulp tissues.\u0026nbsp;The results\u0026nbsp;are shown in Table (3) and Figures (3 \u0026amp; 4),\u0026nbsp;indicating\u0026nbsp;that the starch content (g/100 g) of banana fruits generally decreased from 14.05 (g/100 g) at the beginning of storage to 6.12 (g/100 g) at the 18th day.\u0026nbsp;The fruits subjected\u0026nbsp;to the ethylene degreening treatment and lifted on the bench at 20\u0026deg;C\u0026nbsp;at\u0026nbsp;room\u0026nbsp;temperature\u0026nbsp;(T1)\u0026nbsp;presented\u0026nbsp;the lowest significant starch content (7.22 g/100 g), followed by\u0026nbsp;that at\u0026nbsp;T3. Banana fruits stored at 5\u0026deg;C in the refrigerator (T2 and T4)\u0026nbsp;presented\u0026nbsp;the highest starch\u0026nbsp;contents\u0026nbsp;(13.17 and 13.10 g/100 g, respectively).\u0026nbsp;The effects\u0026nbsp;of storage temperature and ethylene treatment on starch content\u0026nbsp;are shown in\u0026nbsp;Table (7) and Figures 9 and 10. T2 presented\u0026nbsp;the highest significant value (16.95 g/100 g) on the 18th day of storage,\u0026nbsp;whereas\u0026nbsp;T1\u0026nbsp;presented\u0026nbsp;the lowest value (2.82 g/100 g) on the same day. At the end of the storage period (18th day), the treatments (T1 and T3), which\u0026nbsp;were raised on the bench at 20\u0026deg;C in room\u0026nbsp;temperature, presented the greatest\u0026nbsp;starch loss (2.82 and 5.81 g/100 g, respectively). The highest starch content, on the 18th day of storage, was observed in\u0026nbsp;the\u0026nbsp;banana fruits (T2 and T4) that were refrigerated at 5\u0026deg;C.\u0026nbsp;These\u0026nbsp;results explain why cold temperatures slow the ripening of bananas. When bananas are refrigerated, their exterior turns brown, but the inside flesh remains firmer and less ripe than when they are left at room temperature, and their flavor and texture remain mostly unchanged (Figures 3 \u0026amp; 3). During the climacteric phase of banana fruit ripening, starch rapidly breaks down, converting most\u0026nbsp;polysaccharides\u0026nbsp;into soluble sugars, mainly sucrose (\u003cstrong\u003eCordenunsi and Lajolo 1995\u003c/strong\u003e). Similar outcomes in bananas, plantains (triploids), and hybrids (tetraploids) have been documented by\u0026nbsp;several\u0026nbsp;authors (\u003cstrong\u003eMarriott et al., 1981; Sakyi-Dawson et al., 2008). According to Cordenunsi and Lajolo (1995\u003c/strong\u003e), a number of enzymes, including amylases, \u0026beta;-glucosidase, phosphorylase, sucrose synthase, and invertase, are linked to the hydrolysis of starch during ripening.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable (3):\u003c/strong\u003e Effects of ethylene and storage temperature on starch, reducing sugar, TSS and acidity contents in Grand Nain banana fruits.\u003c/p\u003e\n\u003ctable border=\"1\" cellspacing=\"0\" cellpadding=\"0\" align=\"\" width=\"646\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"2\" style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eTreatments\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd colspan=\"6\" style=\"width: 484px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp;Storage periods (Days)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd rowspan=\"2\" style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eAverage\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e4\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e8\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e12\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e15\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e18\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd colspan=\"8\" style=\"width: 646px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eStarch content (g/100 g)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eT\u003csub\u003e1\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e14.47 a-c\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e8.27 d-g\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e8.20 d-g\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e5.60 f-h\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e3.98 gh\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e2.82 h\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e7.22 C\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eT\u003csub\u003e2\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e14.47 a-c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e15.71 ab\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e16.95 a\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e14.19 a-c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e11.44 b-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e6.28 e-h\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e13.17 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp;T\u003csub\u003e3\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e13.63 a-c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e13.09 a-d\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e13.54 a-d\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e11.67 a-d\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e10.10 c-f\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e5.81 f-h\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e11.30 B\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eT \u003csub\u003e4\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e13.63 a-c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e14.27 a-c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e14.91 a-c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e13.94 a-c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e12.30 a-d\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e9.59 c-f\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e13.10 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eAverage\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e14.05 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e12.83 AB\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e13.40 AB\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e11.35 BC\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e9.45 C\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e6.12 D\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd colspan=\"8\" style=\"width: 646px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eReducing sugar(g/100 g)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eT\u003csub\u003e1\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.49 c-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.57 c-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.08 b-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.22 b-d\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.37 bc\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e2.83 a\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.26 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eT\u003csub\u003e2\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.49 c-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.56 c-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.64 c-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.73 c-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.08 b-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.33 bc\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.80 B\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp;T\u003csub\u003e3\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.25 e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.48 c-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.22 b-d\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.29 bc\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.36 bc\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.84 b\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.07 AB\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eT \u003csub\u003e4\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.25 e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.32 de\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.58 c-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.04 b-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.07 b-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.11 b-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.72 B\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eAverage\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.37 D\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.48 CD\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.88 BC\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.07 B\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.22 B\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.77 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd colspan=\"8\" style=\"width: 646px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eTSS (%)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eT\u003csub\u003e1\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e6.20 gh\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e19.10 a-c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e19.10 a-c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e19.20 a-c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e19.15 a-c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e19.17 a-c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e16.98 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eT\u003csub\u003e2\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e6.20 gh\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e10.10 f-h\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e10.30 f-h\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e12.90 c-g\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e17.92 a-d\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e14.86 b-f\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e12.04 B\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp;T\u003csub\u003e3\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e5.50 h\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e13.65 c-f\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e17.72 a-d\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e19.76 a-c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e20.78 ab\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e21.29 a\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e16.45 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eT \u003csub\u003e4\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e5.50 h\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e11.40 d-h\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e14.35 b-f\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e15.82 \u0026nbsp;a-f\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e17.30 a-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp;10.65 e-h\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e12.50 B\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eAverage\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e5.85 C\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e13.56 B\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e15.36 AB\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e16.92 AB\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e18.78 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e16.49 AB\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd colspan=\"8\" style=\"width: 646px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eAcidity %\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eT\u003csub\u003e1\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.10 b\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.80 b\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.78 b\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.34 b\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.10 b\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.03 b\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.52 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eT\u003csub\u003e2\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.10 b\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.91 b\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.72 b\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.50 b\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.10 b\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.03 b\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.56 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp;T\u003csub\u003e3\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e3.50 a\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.92 b\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.72 b\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.18 b\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.10 b\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.07 b\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.91 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eT \u003csub\u003e4\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e3.50 a\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.14 b\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.87 b\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.28 b\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.10 b\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.09 b\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.99 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eAverage\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e2.30 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.94 B\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.77 B-C\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.32 B-C\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.10 B-C\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 77px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.055 C\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003e\u003cstrong\u003e*Using the same letters, the LSD test shows that, at P \u0026le; 0.05, there is no significant difference between the means of each factor and their interaction.\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e3.2.3. Reducing\u0026nbsp;\u003c/strong\u003e\u003cstrong\u003esugars\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;(g/\u003c/strong\u003e\u003cstrong\u003e100 g\u003c/strong\u003e\u003cstrong\u003e)\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe results are shown in Table (3), and Figure (4) shows that during the storage period, the reducing sugar content in\u0026nbsp;the\u0026nbsp;banana fruits followed the opposite trend\u0026nbsp;as\u0026nbsp;the starch\u0026nbsp;content. In general,\u0026nbsp;the\u0026nbsp;reducing sugar content increased from 0.37 g/100 g at the beginning of storage to 1.77 g/100 g on the 18th day. Fruits\u0026nbsp;subjected\u0026nbsp;to the ethylene degreening treatments, which were lifted on the bench at 20\u0026deg;C\u0026nbsp;at\u0026nbsp;room\u0026nbsp;temperature\u0026nbsp;(T1),\u0026nbsp;presented\u0026nbsp;the greatest significant reducing sugar content (1.26 g/100 g), followed by T3.\u0026nbsp;The\u0026nbsp;banana fruits stored at 5\u0026deg;C in the refrigerator (T2 and T4)\u0026nbsp;presented\u0026nbsp;the lowest significant reducing sugar\u0026nbsp;contents\u0026nbsp;(0.80 and 0.72 g/100 g, respectively).\u0026nbsp;With respect to\u0026nbsp;the interaction\u0026nbsp;effect of\u0026nbsp;ethylene treatment and storage temperature on the reducing sugar content,\u0026nbsp;as shown in\u0026nbsp;Table (8) and\u0026nbsp;Figure\u0026nbsp;(10),\u0026nbsp;the highest significant value (2.83 g/100 g) was recorded\u0026nbsp;at\u0026nbsp;T1 on the 18th day of storage,\u0026nbsp;whereas\u0026nbsp;the lowest value (0.25 g/100 g) was recorded\u0026nbsp;at\u0026nbsp;T3 and T4 at the beginning of storage. In banana pulp, sucrose is the predominant sugar, at least at the start of ripening, and its formation precedes the accumulation of glucose and fructose.\u0026nbsp;These\u0026nbsp;results explain why cold temperatures slow the ripening of bananas. The enzymatic conversion of starch to reducing\u0026nbsp;sugars\u0026nbsp;could be the cause of the\u0026nbsp;increase\u0026nbsp;in reducing\u0026nbsp;sugars\u0026nbsp;(\u003cstrong\u003eIslam, 1998\u003c/strong\u003e). According to an experiment by \u003cstrong\u003eBhadra and Sen (1999\u003c/strong\u003e), the overall reducing sugar content of banana pulps increases with increasing storage time. \u003cstrong\u003eChacon et al. (1997\u003c/strong\u003e) conducted an experiment and reported that the reducing sugar contents in ripe and green bananas were 10.3% and 0.52%, respectively, whereas the total sugar contents in green bananas were 19.7% and 1.32%, respectively. The conversion of starch to sugars is one of the primary ripening changes in fruit pulp, according to \u003cstrong\u003eRobinson (1996\u003c/strong\u003e). The amount of starch in the ripe fruits decreased from\u0026nbsp;approximately\u0026nbsp;20 to 30% at harvest to 1 to 2%.\u0026nbsp;The sugar content increased\u0026nbsp;by roughly the same amount. The ratio of\u0026nbsp;sugars\u0026nbsp;(sucrose, glucose, and fructose) was\u0026nbsp;approximately\u0026nbsp;65:20:15 during the early stages of ripening.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e3.2.4. Total\u0026nbsp;\u003c/strong\u003e\u003cstrong\u003esoluble solids\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;(TSS),\u0026nbsp;\u003c/strong\u003e\u003cstrong\u003eacidity\u003c/strong\u003e\u003cstrong\u003e, and\u0026nbsp;\u003c/strong\u003e\u003cstrong\u003eascorbic\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;acid\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe total soluble solids (TSSs) in the pulp of banana fruits affected by ethylene treatment and storage at different temperatures are shown in Table (3), and Figure (4) shows that during the storage period, the TSS percentage in banana fruits followed the opposite trend as the starch content. In general, the TSS percentage increased from 5.85% at the beginning of storage to 18.78% on the 15th day. For fruits exposed to the ethylene-degreening treatments, which were lifted on the bench at 20\u0026deg;C in room temperature (T1), the greatest percentage of significant TSS (16.98%) was recorded, followed by T3, with no significant difference. In contrast, banana fruits stored at 5\u0026deg;C in the refrigerator (T2 and T4) presented the lowest significant TSS percentage (12.04 and 12.50%, respectively). With respect to the interaction effect of ethylene treatment and storage temperature on the TSS percentage, Table (4) and Figure (4) clearly show that the highest significant value (21.29%) was recorded with T3 on the 18th day of storage, whereas the lowest value (5.50%) was recorded with T3 and T4 at the beginning of storage.\u003c/p\u003e\n\u003cp\u003eWith respect to the\u0026nbsp;titratable acidity, the findings in Table (3) and\u0026nbsp;Figure\u0026nbsp;(4)\u0026nbsp;revealed\u0026nbsp;that it steadily\u0026nbsp;decreased\u0026nbsp;over the course of the storage period for every treatment. There\u0026nbsp;was\u0026nbsp;no significant difference between the four treatments\u0026nbsp;in terms\u0026nbsp;of the\u0026nbsp;average\u0026nbsp;storage period.\u0026nbsp;With respect to\u0026nbsp;the interaction\u0026nbsp;effect of\u0026nbsp;ethylene treatment and storage temperature on the titratable acidity,\u0026nbsp;Table\u0026nbsp;(3) and Figure (4)\u0026nbsp;clearly show\u0026nbsp;that the highest significant value (3.50%) was recorded with T3 and T4,\u0026nbsp;whereas\u0026nbsp;the lowest value (1.10%) was recorded with T1 and T2 at the beginning of storage. Because organic acids are used in a variety of biodegradable reactions during storage, the titratable acidity percentage may have decreased.\u003c/p\u003e\n\u003cp\u003eThe impact of storage temperature and ethylene on fruit ascorbic acid levels (mg/100 ml). In general, the fruit content of ascorbic acid increased to its maximum (12.75 mg/100 ml) on the fourth day of storage, after which it began to decrease and reached its lowest value (2.00 mg/100 ml) on the eighteenth day, as was evident from Table (4) and Figure (4). These findings indicate that the results did not follow a consistent pattern and instead fluctuated. Additionally, the average storage time for each of the four treatments did not differ significantly. As demonstrated by Table (4) and Figure (4), for the interaction effect of ethylene treatment and storage temperature on the ascorbic acid content, T1 presented the highest significant value (16.30 mg/100 ml) on the fourth day of storage, whereas all the treatments presented the lowest value (2.00 mg/100 ml) at the end of storage. The utilization of organic acids in various biodegradable reactions during storage may be the cause of the decrease in ascorbic acid. Overall, the ascorbic acid concentration in banana pulp decreased during shelf storage, confirming the findings of \u003cstrong\u003eAl-Qurashi et al. (2017), Awad et al. (2017), and Alali et al. (2018).\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable (4):\u003c/strong\u003e Effects of ethylene and storage temperature on ascorbic acid content, ion leakage, DPPH IC50 and phenol content in Grand Nain banana fruits.\u003c/p\u003e\n\u003ctable border=\"1\" cellspacing=\"0\" cellpadding=\"0\" align=\"\" width=\"650\" class=\"fr-table-selection-hover\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"2\" style=\"width: 13.6923%;\"\u003e\n \u003cp\u003e\u003cstrong\u003eTreatments\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd colspan=\"6\" style=\"width: 74.3077%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp;Storage periods (Days)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd rowspan=\"2\" style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eAverage\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 12%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e4\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e8\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e12\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e15\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e18\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd colspan=\"8\" style=\"width: 650px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eAscorbic acid (mg/100 ml)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 13.6923%;\"\u003e\n \u003cp\u003e\u003cstrong\u003eT\u003csub\u003e1\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 12%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.50 g\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e16.30 a \u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e10.00 b-d\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e7.10 d-f\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e4.30 e-g\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e2.00 fg\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e6.70 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 13.6923%;\"\u003e\n \u003cp\u003e\u003cstrong\u003eT\u003csub\u003e2\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 12%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.50 g\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e14.70 ab\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e12.70 a-c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e4.30 e-g\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e2.90 e-g\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e2.00 fg\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e6.18 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 13.6923%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp;T\u003csub\u003e3\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 12%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.00 g\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e10.00 b-d\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e10.00 b-d\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e4.80 d-g\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e2.90 e-g\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e2.00 fg\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e5.11 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 13.6923%;\"\u003e\n \u003cp\u003e\u003cstrong\u003eT \u003csub\u003e4\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 12%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.00 g\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e10.00 b-d\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e10.00 b-d\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e8.00 c-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e7.10 d-f\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e2.00 fg\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e6.35 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 13.6923%;\"\u003e\n \u003cp\u003e\u003cstrong\u003eAverage\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 12%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.75 D\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e12.75 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e10.67 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e6.05 B\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e4.30 BC\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e2.00 CD\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd colspan=\"8\" style=\"width: 650px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eIon leakage (%)\u0026nbsp;\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 13.6923%;\"\u003e\n \u003cp\u003e\u003cstrong\u003eT\u003csub\u003e1\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 12%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e50.40 e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e65.40 c-d\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e80.90 a-c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e85.80 ab\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e87.73 ab\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e91.00 a\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e76.87 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 13.6923%;\"\u003e\n \u003cp\u003e\u003cstrong\u003eT\u003csub\u003e2\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 12%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e50.40 e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e69.90 b-d\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e77.50 a-c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e81.40 a-c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e81.40 a-c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e89.20 ab\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e74.96 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 13.6923%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp;T\u003csub\u003e3\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 12%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e59.80 de\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e71.80 a-d\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e83.60 ab\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e85.58 ab\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e88.10 ab\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e91.20 a\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e80.01 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 13.6923%;\"\u003e\n \u003cp\u003e\u003cstrong\u003eT \u003csub\u003e4\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 12%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e59.80 de\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e76.10 a-c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e77.70 a-c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e79.30 a-c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e83.30 ab\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e87.30 ab\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e77.25 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 13.6923%;\"\u003e\n \u003cp\u003e\u003cstrong\u003eAverage\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 12%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e55.10 D\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e70.80 C\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e79.92 B\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e83.02 B\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e85.13 AB\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e89.67 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd colspan=\"8\" style=\"width: 650px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eDPPH IC50(mg/ml)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 13.6923%;\"\u003e\n \u003cp\u003e\u003cstrong\u003eT\u003csub\u003e1\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 12%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e33.71 hi\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e64.36 fg\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e80.11 c-f\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e92.67 a-c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e105.24 ab\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e110.90 a\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e81.16 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 13.6923%;\"\u003e\n \u003cp\u003e\u003cstrong\u003eT\u003csub\u003e2\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 12%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e33.71 hi\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e48.58 gh\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e63.46 fg\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e88.19 b-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e89.07 a-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e89.95 a-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e66.27 B\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 13.6923%;\"\u003e\n \u003cp\u003e\u003cstrong\u003eT\u003csub\u003e3\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 12%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e14.18 i\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e68.02 e-g\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e79.43 c-f\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e85.13 b-f\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e90.84 a-d\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e104.85 ab\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e73.74 AB\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 13.6923%;\"\u003e\n \u003cp\u003e\u003cstrong\u003eT \u003csub\u003e4\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 12%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e14.18 i\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e69.45 d-g\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e78.30 c-f\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e87.16 b-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e92.91 a-c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e98.66 a-c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e73.44 AB\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 13.6923%;\"\u003e\n \u003cp\u003e\u003cstrong\u003eAverage\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 12%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp;23.94 E\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e63.06 D\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e75.32 C\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e88.28 B\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e94.51 AB\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e101.09 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd colspan=\"8\" style=\"width: 650px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eTotal phenols content in peel (g/kg FW)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 13.6923%;\"\u003e\n \u003cp\u003e\u003cstrong\u003eT\u003csub\u003e1\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 12%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.65 ab\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.41 a-d\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.98 b-f\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.59 f\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.61 f\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.55 f\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.96 B\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 13.6923%;\"\u003e\n \u003cp\u003e\u003cstrong\u003eT\u003csub\u003e2\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 12%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.65 ab\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.47 a-c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.72 a\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.38 a-d\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.96 b-f\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.63 ef\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.30 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 13.6923%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp;T\u003csub\u003e3\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 12%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.60 ab\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.55 a-c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.63 ef\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.72 d-f\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.59 f\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.58 f\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.94 B\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 13.6923%;\"\u003e\n \u003cp\u003e\u003cstrong\u003eT \u003csub\u003e4\u003c/sub\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 12%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.60 ab\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.48 a-c\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.37 a-d\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.35 a-d\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.34 a-e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.88 c-f\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.33 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 13.6923%;\"\u003e\n \u003cp\u003e\u003cstrong\u003eAverage\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 12%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.62 A\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.47 AB\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.17 BC\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1.01 CD\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 87px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.87 CD\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 78px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e0.66 D\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 76px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003e\u003cstrong\u003e*Using the same letters, the LSD test shows that, at P \u0026le; 0.05, there is no significant difference between the means of each factor and their interaction.\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e3.2.5. Ion leakage\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u0026nbsp;Impact of storage temperature and ethylene on fruit ion leakage\u003c/p\u003e\n\u003cp\u003eAccording to Table (4) and Figure (4), the relative electrolyte leakage from peel tissue discs generally increased as the storage period increased. The peel tissue discs of fruit exposed to the ethylene degreening treatment and lifted on the bench at 20\u0026deg;C in room temperature (T1) had the highest relative electrolyte leakage, followed by those of T3, which were not treated with ethylene and lifted on the bench at 20\u0026deg;C in room temperature. On the other hand, banana fruits (T2 and T4) that were refrigerated at 5\u0026deg;C presented the least significant increase in relative electrolyte leakage. These findings are in agreement with those of \u003cstrong\u003eJiang et al. (2004\u003c/strong\u003e) and \u003cstrong\u003eChang et al. (2024).\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e3.2.6. DPPH IC50\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe free\u0026nbsp;radical scavenging capacity (FRSC)\u0026nbsp;of the\u0026nbsp;pulp generally decreased (higher DPPH IC50 values) as the storage period\u0026nbsp;increased. Pulp of fruit exposed to the ethylene-degreening treatment and lifted on the bench at 20\u0026deg;C\u0026nbsp;under\u0026nbsp;room conditions (T1) had the lowest FRSC (higher DPPH IC50 values), followed by T3, which was not treated with ethylene and lifted on the bench at 20\u0026deg;C\u0026nbsp;under\u0026nbsp;room conditions. In contrast,\u0026nbsp;the\u0026nbsp;pulp of banana fruits (T2), which were\u0026nbsp;subjected\u0026nbsp;to the ethylene-degreening treatment and refrigerated at 5\u0026deg;C,\u0026nbsp;presented\u0026nbsp;a significantly\u0026nbsp;greater\u0026nbsp;FRSC (lower DPPH IC50 value) (Table 4 and Figure 4).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e3.2.7. Phenol content (g/\u003c/strong\u003e\u003cstrong\u003ekg\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;FW)\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eAccording to Table (4) and Figure (4), the total phenol concentration in the peels of banana fruits generally decreased as the storage period increased. The content decreased from 1.62 g/kg FW at the beginning of storage to 0.66 on the 18th day. Banana fruits \u003cstrong\u003eT1\u003c/strong\u003e and \u003cstrong\u003eT3,\u003c/strong\u003e which were lifted on the bench at 20\u0026deg;C at room temperature, presented significantly low phenol concentrations, with no significant difference between them. In contrast, banana fruits stored at 5\u0026deg;C in the refrigerator (\u003cstrong\u003eT2\u003c/strong\u003e and \u003cstrong\u003eT4\u003c/strong\u003e) presented highly significant phenol concentrations, with no significant difference between them. With respect to the interaction effect of ethylene treatment and storage temperature on the phenol concentration, it is clear from Table (4) and Figure (4) that the highest value (1.72 g/kg FW) was recorded with T2 on the 8th day, whereas the lowest value (0.55 g/kg FW) was recorded with \u003cstrong\u003eT1\u003c/strong\u003e on the 18th day of storage. Qualitative changes in phenolic classes toward higher antioxidant potential are suggested by the decrease in ascorbic acid and total phenol concentrations with increasing free radical scavenging capacity during the storage period (Tables 4 and 4). Another study reported no significant relationship between antioxidant activity and total phenol concentration, with the exception of the ascorbic acid level and free radical scavenging capacity values in \u0026quot;Khai\u0026quot; banana pulp (\u003cstrong\u003eFernando et al., 2014\u003c/strong\u003e). Phenolic antioxidant activity may have a saturation limit at a concentration above which it is unable to increase further (\u003cstrong\u003eDani et al., 2012\u003c/strong\u003e).\u003c/p\u003e"},{"header":"4. Conclusions","content":"\u003cp\u003eThis study contributes to addressing some important gaps in research on banana postharvest handling, including the development of novel tests to evaluate the changes during ripening more comprehensively and the characterization of Grand Nain ripening, which is an economically important variety for domestic markets. This study revealed that, to accelerate ripening and enhance fruit quality, mature-green bananas must be treated with ethylene gas. Bananas treated with ethylene were stored in a refrigerator at 5\u0026deg;C for 7\u0026ndash;8 days without any chilling injury symptoms. Storage of bananas at 5\u0026deg;C reduced the conversion of starch to sugars in both ethylene-treated and untreated bananas. Banana ripening is slowed by cold temperatures. Although the outside of bananas turns brown when kept in the refrigerator, the inside flesh stays firmer and less ripe than when left at room temperature, with a largely unaltered flavor and texture. Mature-green bananas stored at 5\u0026deg;C were susceptible to chilling injury. The severity of chilling injury depends on the duration of exposure to 5\u0026deg;C\u003c/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c/p\u003e"},{"header":"Declarations","content":"\u003cp\u003e\u003cstrong\u003eAuthor contributions\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eGIE conceptualized, carried out, and supervised the experiments; MYK, AAB, EMS, MMN, and SAE collected the data; GIE, MMY, MYK, AAB, EMS, MMN, and SAE analyzed the data; GIE, MMY, MYK, AAB, EMS, MMN, and SAE prepared the manuscript; GIE, MMY, MYK, AAB, EMS, MMN, and SAE wrote, reviewed, and edited it; and all the authors have read and approved the final version of the manuscript.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eDeclaration of\u0026nbsp;\u003c/strong\u003e\u003cstrong\u003ecompeting interests\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eFunding\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe Egyptian Knowledge Bank (EKB) and the Science, Technology \u0026amp; Innovation Funding Authority (STDF) collaborate to offer open access funding.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eData availability declaration\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe authors affirm that the article contains all pertinent information. Data from this study can be requested by contacting Galal Eliwa at [email protected]\u0026nbsp;\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\n\u003cli\u003eAhmad, S.; Pervez, M.A.; Chatha, Z.A.; Thompson, A.K. (2006). Improvement of banana quality in relation to storage humidity, temperature, and fruit length. Int. J. Agri. Biol., 8:377-380.\u003c/li\u003e\n\u003cli\u003eAkkaravessapong P, Joyce DC, Turner DW (1992). The relative humidity at which bananas are stored or ripened does not influence their susceptibility of mechanical damage. Scientia Horticulturae 52, 265-268.\u003c/li\u003e\n\u003cli\u003eAlali, A.A.; Awad, M.A.; Al-Qurashi, A.D.; Mohamed, S.A. (2018). Postharvest gum Arabic and salicylic acid dipping affect the quality and biochemical changes of \u0026lsquo;Grand Nain\u0026rsquo; bananas during shelf life. Scientia Horticulturae, 237, pp. 51-58, https://doi.org/10.1016/j.scienta.2018.03.061 \u003c/li\u003e\n\u003cli\u003eAl-Dairi, M.; Pathare, P. B.; Al-Yahyai, R.; Jayasuriya, H.; Al-Attabi, Z. (2023 b). Postharvest quality, technologies, and strategies to reduce losses along the supply chain of bananas: A review. Trends in Food Science \u0026amp; Technology, 134, 177\u0026ndash;191.\u003c/li\u003e\n\u003cli\u003eAl-Dairi, M.; Pathare, P.; Al-Yahyai, R. (2023a). Using fractal image analysis for mechanical damage assessment in banana fruit. Acta Horticulturae, 1364, 175\u0026ndash;182.\u003c/li\u003e\n\u003cli\u003eAl-Qurashi, A.D., Awad, M.A., Mohamed, S.A., Elsayed, M.I., 2017. Postharvest chitosan, trans-resveratrol, and glycine betaine dipping affect quality, antioxidant compounds, free radical scavenging capacity, and enzyme activities of \u0026lsquo;Sukkari\u0026rsquo; bananas during shelf life. Sci. Hortic. 219, 173\u0026ndash;181.\u003c/li\u003e\n\u003cli\u003eAo, C., Li, A., Elzaawely, A.A., Xuan, T.D., Tawata, S. (2008). Evaluation of antioxidant and antibacterial activities of Ficus microcarpa L. fil. extract. Food Control 19, 940\u0026ndash;948.\u003c/li\u003e\n\u003cli\u003eAOAC (2012) Association of Official Agriculture Chemists, Official Method of Analysis: Association of Analytical Chemists. 19\u003csup\u003eth\u003c/sup\u003e Edn, Washington DC, USA\u003c/li\u003e\n\u003cli\u003eAwad, M.A., Al-Qurashi, A.D., Mohamed, S.A., El-Shishtawy, R.M., Ali, M.A. (2017). Postharvest chitosan, gallic acid, and chitosan gallate treatments\u0026apos; effects on shelf life quality, antioxidant compounds, free radical scavenging capacity, and enzyme activities of \u0026lsquo;Sukkari\u0026rsquo; bananas. J. Food Sci. Technol. 54, 447\u0026ndash;457.\u003c/li\u003e\n\u003cli\u003eAyranci, E., Tunc, S. (2003). A method for the measurement of the oxygen permeability and the development of edible films to reduce the rate of oxidative reactions in fresh foods. Food Chem. 80, 423\u0026ndash;431.\u003c/li\u003e\n\u003cli\u003eBanks NH, Joseph M (1991). Factors affecting resistance of banana fruit to compression and impact bruising. Journal of the Science of Food and Agriculture 56, 315-323.\u003c/li\u003e\n\u003cli\u003eBhadra, S. and Sen, S. K. (1999). Postharvest storage of custard apple (Annona squamosa L.) fruit var. Local Green under various chemical and wrapping treatments. Environmental Ecology. 17(3): 710-713.\u003c/li\u003e\n\u003cli\u003eBhande, S.D., Ravindra, M.R., Goswami, T.K., 2008. Respiration rate of banana fruit under aerobic conditions at different storage temperatures. J. Food Eng. 87, 116\u0026ndash;123.\u003c/li\u003e\n\u003cli\u003eBlankenship SM, Ellsworth DD, and Powell RL. (1993). A Ripening Index for Banana Fruit Based on Starch Content. HortTechnology 3, 338-339.\u003c/li\u003e\n\u003cli\u003eBurdon JN, Dori S, Lomaniec E, Marinansky R, Pesis E (1994). The postharvest ripening of water-stressed banana fruits. Journal of Horticultural Science 69, 799-804.\u003c/li\u003e\n\u003cli\u003eChacon SI, Viquez F, Chacon G 1997: Physical-chemical banana ripening scale. Fruit 42(2): 95-102.\u003c/li\u003e\n\u003cli\u003eChang L-Y; Sargent SA; Kim J ; Brecht JK (2022). Delaying ripening using 1-MCP reveals chilling injury symptom development at the putative chilling threshold temperature for mature green bananas. Front. Plant Sci. 13:966789. https://doi.org/10.3389/fpls.2022.966789\u003c/li\u003e\n\u003cli\u003eChang, L.-Y.; Brecht, J.K. (2024). Early Chilling Injury Symptom Development and Recovery of Mature Green Banana: Involvement of Ethylene under Different Severities of Chilling Stress. Horticulturae 10, 1050. https://doi.org/10.3390/horticulturae10101050 \u003c/li\u003e\n\u003cli\u003eCho, B.-H., \u0026amp; Koseki, S. (2021). Determination of banana quality indices during the ripening process at different temperatures using smartphone images and an artificial neural network. Scientia Horticulturae, 288, Article 110382.\u003c/li\u003e\n\u003cli\u003eCordenunsi BR, Lajolo FM (1995). Starch breakdown during banana ripening: sucrose synthase and sucrose phosphate synthase. Journal of Agricultural Food and Chemistry 43, 347-351.\u003c/li\u003e\n\u003cli\u003eDani, C., Oliboni, L.S., Pra, D., Bonatto, D., Santos, C.E., Yoneama, M.L., Dias, J.F., Salvador, M., Henriques, J.A.P. (2012). Mineral content is related to antioxidant and antimutagenic properties of grape juice. Genet. Mol. Res. 11, 3154\u0026ndash;3163.\u003c/li\u003e\n\u003cli\u003eDe Vasconcelos Facundo, H.V.; dos Santos Garruti, D.; dos Sants Dias, C.T.; Cordenunsi, B.R.; Lajolo, F.M. (2012). Influence of different banana cultivars on volatile compounds during ripening in cold storage. Food Res. Int., 49, 626\u0026ndash;633.\u003c/li\u003e\n\u003cli\u003eDe Vasconcelos Facundo, H.V.; Gurak, P.D.; Mercadante, A.Z.; Lajolo, F.M.; Cordenunsi, B.R. (2015). Storage at low temperature differentially affects the color and carotenoid composition of two cultivars of banana. Food Chem. 170, 102\u0026ndash;109.\u003c/li\u003e\n\u003cli\u003eDhall, R. K. (2013). Ethylene in Postharvest Quality Management of Crops: A Review. A Journal of Crop Science and Technology Volume 2, Issue 2, ISSN: 2319-3395\u003c/li\u003e\n\u003cli\u003eDuan X.; Joyce D.; Jiang Y. (207). Postharvest biology and handling of banana fruit. Fresh Produce 1(2), 140-152. Global Science Books.\u003c/li\u003e\n\u003cli\u003eFAOSTAT (2021). FAO Statistics, Food and Agriculture Organization of the United Nations, Rome, Italy. http://faostat.fao.org/\u003c/li\u003e\n\u003cli\u003eFernando, H.R.P., Srilaong, V., Pongprasert, N., Boonyaritthongchai, P., Jitareerat, P. (2014). Changes in antioxidant properties and chemical composition during ripening in banana variety \u0026lsquo;Hom Thong\u0026rsquo; (AAA group) and \u0026lsquo;Khai\u0026rsquo; (AA group). Int. Food Res. J. 21,\u003c/li\u003e\n\u003cli\u003eGemechu, G. E.; Abewoy, D.; Jaleto, K. (2021). Postharvest loss assessment of banana (Musa spp.) at Jimma town market. Journal of Plant Studies, 10(1).\u003c/li\u003e\n\u003cli\u003eGolding J.B.; Shearer D.; Willie S.G.; McGlasson W.B. (1998). Application of 1-MCP and propylene to identify ethylene-dependent ripening processes in mature banana fruit. Postharvest Biol. Technol. 14: 87\u0026ndash;98.\u003c/li\u003e\n\u003cli\u003eGonge, A.P.; Patel, N.L.; Ahlawat, T.R.; Patil, S.J. (2013). Effect of maturity and storage temperature on shelf life and quality of banana cv. Grand Naine. J. Hortl. Sci. Vol. 8(1):95-98.\u003c/li\u003e\n\u003cli\u003eGowen S. Bananas and plantains. Springer Netherland.1995.\u003c/li\u003e\n\u003cli\u003eHashim N.; Janius R.B.; Baranyai L.; Rahman R.A.; Osman A.; Zude M. (2012). Kinetic Model for Color Changes in Bananas During the Appearance of Chilling Injury Symptoms. Food Bioprocess Technol. 5:2952\u0026ndash;2963. https://doi.org/10.1007/s11947-011-0646-z \u003c/li\u003e\n\u003cli\u003eHoff, J. E.; Singleton, K. I. (2006). A Method For Determination Of Tannins In Foods By Means Of Immobilized Protein. Journal of Food ScienceVolume 42, Issue 6 pp. 1566-1569. https://doi.org/10.1111/j.1365-2621.1977.tb08427.x \u003c/li\u003e\n\u003cli\u003eHuang H, Wang L, Qiu D, Zhang N and Bi F (2021). Changes of Morphology, Chemical Compositions, and the Biosynthesis Regulations of Cuticle in Response to Chilling Injury of Banana Fruit During Storage. Front. Plant Sci. 12:792384. https://doi.org/10.3389/fpls.2021.792384\u003c/li\u003e\n\u003cli\u003eHuang, H., Jian, Q., Jiang, Y., Duan, X., and Qu, H. (2016). Enhanced chilling tolerance of banana fruit treated with malic acid prior to low-temperature storage. Postharv. Biol. Technol. 111, 209\u0026ndash;213. https://doi.org/10.1016/j.postharvbio.2015.09.008 \u003c/li\u003e\n\u003cli\u003eIslam, M. S. (1998). Storage life and quality of banana as affected by packaging and coating materials. M.S. thesis, Institute of Postgraduate Studies in Agriculture, Salna, Gazipur, Bangladesh.\u003c/li\u003e\n\u003cli\u003eJiang, Y.; Joyce, D.C.; Jiang, W.; Lu, W. (2004). Effects of chilling temperatures on ethylene binding by banana fruit. Plant Growth Regul. 43, 109\u0026ndash;115.\u003c/li\u003e\n\u003cli\u003eKader, A.A.; Sommer, N.F.; Arpaia, M.L. (2002). Postharvest Handling Systems: Tropical Fruits. In Postharvest Technology of Horticultural Crops; Kader, A.A., Ed.; University of California, Agriculture and Natural Resources: Davis, CA, USA, pp. 385\u0026ndash;398.\u003c/li\u003e\n\u003cli\u003eKetsa, S. (2000). Development and control of senescent spotting in banana. Food Preservation Science, 26, 173\u0026ndash;178.\u003c/li\u003e\n\u003cli\u003eLiu, J., Li, F., Li, T., Yun, Z., Duan, X., and Jiang, Y. (2019). Fibroin treatment inhibits chilling injury of banana fruit via energy regulation. Sci. Horticult. 248, 8\u0026ndash;13.\u003c/li\u003e\n\u003cli\u003eMaduwanthi, SDT ; Marapana, RAUJ (2017). Biochemical changes during ripening of banana: A review. International Journal of Food Science and Nutrition. Volume 2; Issue 5; September 2017; Page No. 166-169\u003c/li\u003e\n\u003cli\u003eMaqbool, M., Ali, A., Alderson, P.G., Zahid, N., Siddiqui, Y., 2011a. Effect of a novel edible composite coating based on gum arabic and chitosan on biochemical and physiological responses of banana fruits during cold storage. J. Agric. Food Chem. 59, 5474\u0026ndash;5482.\u003c/li\u003e\n\u003cli\u003eMarriott, J., Robinson, M. \u0026amp; Karikari, S.K. (1981). Starch and sugar transformation during the ripening of plantains and bananas. Journal of the Science of Food and Agriculture, 32(10), 1021\u0026ndash;1026.\u003c/li\u003e\n\u003cli\u003eMarriott, J.; Palmer, J.K. (1980). Bananas: physiology and biochemistry of storage and ripening for optimum quality. Crit. Rev. Food Sci. Nutr. 13, 41\u0026ndash;88.\u003c/li\u003e\n\u003cli\u003eMiller JG and Fry SC, (2001). Characteristics of xyloglucan after attack by hydroxyl radicals. Carbohydr Res 332:389\u0026ndash;403.\u003c/li\u003e\n\u003cli\u003eMiller. (1972). Experiments in molecular genetics. Cold Spring Harbor Laboratory, Cold Spring Harbor, N.Y.\u003c/li\u003e\n\u003cli\u003eNayab, D.e.; Akhtar, S. (2023). Green synthesized silver nanoparticles from eucalyptus leaves can enhance the shelf life of bananas without penetrating in the pulp. PLoS One, 18(3), Article e0281675.\u003c/li\u003e\n\u003cli\u003eNewilah, G.N., Tomekpe, B.K., Fokou, B.E. \u0026amp; Etoa, F.X. (2009). Physicochemical changes during ripening of bananas grown in Cameroon. Fresh Produce, 3, 64\u0026ndash;70.\u003c/li\u003e\n\u003cli\u003eNgalani, J.A.; Tchango, J.T.; Nkeng, M.N.; Noupadja, P.; Tomekpe, K. (1998). Physicochemical changes during ripening in some plantain cultivars grown in Cameroon. Tropical Science, 38, 42\u0026ndash;47.\u003c/li\u003e\n\u003cli\u003eNguyen TBT, Ketsa S, van Doorn WG (2003). Relationship between browning and the activities of polyphenol oxidase and phenylalanine ammonia lyase in banana peel during low-temperature storage. Postharvest Biology and Technology 30, 187-193.\u003c/li\u003e\n\u003cli\u003eNikolic MV; Mojovic L, (2007). Hydrolysis of apple pectin by the coordinated activity of pectic enzymes. Food Chem 101:1\u0026ndash;9.\u003c/li\u003e\n\u003cli\u003ePathare, P. B.; Al-Dairi, M. (2022). Effect of mechanical damage on the quality characteristics of banana fruits during short-term storage. Discover Food, 2(1).\u003c/li\u003e\n\u003cli\u003ePelayo C.; Vilas-Boas E.; Benichou M.; Kader A.A., (2003). Variability in responses of partially ripe bananas to 1-methylcyclopropene. Postharvest Biol. Technol., 28 (2003), pp. 75-85.\u003c/li\u003e\n\u003cli\u003eQian Li, Han Lin, He-tong Lin, Meng-shi Lin, Hui Wang, Wei Wei, Jian-ye Chen, Wang-jin Lu, Xing-feng Shao, Zhong-qi Fan (2023). The metabolism of membrane lipid participates in the occurrence of chilling injury in cold-stored banana fruit. Food Research International, Volume 173, Part 2, https://doi.org/10.1016/j.foodres.2023.113415\u003c/li\u003e\n\u003cli\u003eRatule MT, Osman A, Ahmad SH, Saari N (2006). Development of chilling injury of \u0026lsquo;Berangan\u0026rsquo; banana (Musa cv. Berangan (AAA)) during storage at low temperature. Journal of Food, Agriculture and Environment 4, 128-134.\u003c/li\u003e\n\u003cli\u003eRobinson JC (1996). Bananas and plantains. CAB International. Wallingford, UK, pp. 1238.\u003c/li\u003e\n\u003cli\u003eSakyi-Dawson, E., Asamoah-Bonti, P. \u0026amp; Amponsah Annor, G. (2008). Biochemical changes in new plantain and cooking banana hybrids at various stages of ripening. Journal of the Science of Food and Agriculture, 88, 2724\u0026ndash;2729.\u003c/li\u003e\n\u003cli\u003eSalunkhe DK; Kadam SS. (1998). Handbook of Vegetable Science and Technology: Production, Composition, Storage, and Processing. CRC press, 19.\u003c/li\u003e\n\u003cli\u003eSalvador, A., Sanz, T., Fiszman, S. (2007). Changes in color and texture and their relationship with eating quality during storage of two different dessert bananas. Postharvest Boil. Technol. 43, 319\u0026ndash;325.\u003c/li\u003e\n\u003cli\u003eSeymour GB (1993). Banana. In: Seymour GB, Taylor JE, Tucker GA (Eds) \u003cem\u003eBiochemistry of Fruit Ripening\u003c/em\u003e, Chapman and Hall, London, pp 83-106.\u003c/li\u003e\n\u003cli\u003eSeymour, G., Thompson, A.K., John, P. (2008). Inhibition of degreening in the peel of bananas ripened at tropical temperatures. I. Effect of high temperature on changes in the pulp and peel during ripening. Ann. Appl. Biol. 110, 145\u0026ndash;151.\u003c/li\u003e\n\u003cli\u003eSiyum, Z. H., Pham, T. T., Vozary, \u0026acute; E., Kaszab, T., Nguyen, L. L. P., \u0026amp; Baranyai, L. (2023). Monitoring of banana\u0026rsquo;s optical properties by laser light backscattering imaging technique during drying. Journal of Food Measurement and Characterization, 17(5), 5268\u0026ndash;5287.\u003c/li\u003e\n\u003cli\u003eSteel, R. G.; Torrie, J. H. (1997). Principles and Procedures of Statistics. 2nd edn McGraw-Hill Book. New York.\u003c/li\u003e\n\u003cli\u003eWang Y, Lu WJ, Jiang YM, Luo YB, Jiang WB, Joyce D (2006). Expression of ethylene-related expansin genes in cool-stored ripening banana fruit. Plant Science 170, 962-967.\u003c/li\u003e\n\u003cli\u003eWang, Y., Luo, Z., Huang, X., Yang, K., Gao, S., Du, R., 2014. Effect of exogenous \u0026gamma;-aminobutyric acid (GABA) treatment on chilling injury and antioxidant capacity in banana peel. Sci. Hortic. 168, 132\u0026ndash;137.\u003c/li\u003e\n\u003cli\u003eWang, Z., Zhang, L., Duan, W., Li, W., Wang, Q., Li, J., Xu, X., (2022). Melatonin maintained higher contents of unsaturated fatty acid and cell membrane structure integrity in banana peel and alleviated postharvest chilling injury. Food Chem. 397, 133836. https://doi.org/10.1016/j.foodchem.2022.133836.\u003c/li\u003e\n\u003cli\u003eWills R, McGlasson B, Graham D, Joyce D (1998). Postharvest: An Introduction to the Physiology and Handling of Fruit, Vegetables, and Ornamentals, University of New South Wales Press Ltd., Sydney, 262 pp.\u003c/li\u003e\n\u003cli\u003eWills R.B.H., Warton M.A., Mussa D.; Chew L.P. (2001). Ripening of climacteric fruits is initiated at low ethylene levels. Aust. J. Exp. Agric. 41: 89\u0026ndash;92.\u003c/li\u003e\n\u003cli\u003eYang, X., Pang, X., Xu, L., Fang, R., Huang, X., Guan, P., et al. (2009). The accumulation of soluble sugars in the peel at high temperatures leads to a stay-green ripe banana fruit. J. Exp. Bot. 60, 4051\u0026ndash;4062. https://doi.org/10.1093/jxb/erp238\u003c/li\u003e\n\u003cli\u003eZsom, T., Strohmayer, E., Phuong Le Nguyen, L., Hitka, G., \u0026amp; Zsom-Muha, V. (2018). Investigation of chilling injury via nondestructive methods during cold storage of banana. Progress in Agricultural Engineering Sciences, 14(s1), 147\u0026ndash;158.\u003c/li\u003e\n\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":true,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":true,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"Banana, biochemical changes, chilling injury, postharvest, ripening","lastPublishedDoi":"10.21203/rs.3.rs-7640265/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-7640265/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"Banana (Musa spp.) fruits are sensitive to chilling, and can develop damage symptoms such as peel discoloration and irregular ripening when stored at non-ideal low temperatures. The objectives of this study were (1) to investigate the behavior of mature-green fruits of the Grand Nain banana cultivar during storage at 20 and 5°C in an attempt to generate practical information for improved postharvest handling processes; (2) to identify symptoms of chilling damage when exposed to 5°C during storage; and (3) to examine the physiological, morphological, and biochemical changes induced by high and low temperatures and their associations with ethylene treatment. Fruit treated with ethylene ripened more quickly, the peel turned yellow, and it’s eating qualities improved. This led to a rapid loss of firmness, starch, and chlorophyll, as well as an increase in carotenoids. Among the chemical parameters, the total soluble solids (TSS) and sugar contents increased, whereas the vitamin C content and titratable acidity decreased during storage in all the treated and untreated banana fruits. Cold storage of bananas at 5°C resulted in chilling damage, characterized by browning of the pulp and dark brown discoloration of the peel. These symptoms gradually increased with increasing storage time. The untreated fruits with ethylene treatment were more affected than the treated fruits. The chilling effect was reflected in increased membrane permeability, as evidenced by increased relative electrolyte leakage from the peel tissue. However, bananas stored at 20°C presented no symptoms of chilling damage.","manuscriptTitle":"Physiological, Morphological, and Biochemical Changes in Grand Nain Banana Fruits under Different Storage Conditions","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2026-05-04 08:50:41","doi":"10.21203/rs.3.rs-7640265/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"9b149f5c-0330-4ddf-aab1-e005210ab200","owner":[],"postedDate":"May 4th, 2026","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[],"tags":[],"updatedAt":"2026-05-04T08:50:41+00:00","versionOfRecord":[],"versionCreatedAt":"2026-05-04 08:50:41","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-7640265","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-7640265","identity":"rs-7640265","version":["v1"]},"buildId":"XKTyCvWXoU3ODBz1xrDgd","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}