Correlation of released gases and quality classification of bananas during storage

Banana (Musa nana L.) is a typical tropical and climacteric fruit. Post-harvest ripening is an important process involving changes in banana quality. The key physicochemical indicators associated with the quality of bananas were analysed during storage at 12 ℃. The gas compounds released during the storage of banana fruits were measured in situ using solid-phase microextraction tandem gas chromatography–mass spectrometry (SPME–GC–MS). The results showed that the L* value, weight loss, and solid/acid ratio significantly increased during post-ripening, while the a* value, firmness, titratable acidity (TA), and total phenol content showed a marked decrease. Among the released volatiles, esters were the most abundant gases, accounting for approximately 90% of the total gas amount. After analysing the correlation between volatiles and physicochemical parameters, the total volatile and ester contents were found to have a significant positive correlation with the a* value and solid/acid ratio, as well as an obvious negative correlation with the firmness. This study provides a reference for monitoring the ripening state of banana fruit by non-destructive measurement of its released gases in situ.