ABSTRACT This study systematically investigated the impact of short‐term hypobaric treatment (HT) on postharvest preservation of banana, a climacteric fruit highly susceptible to rapid senescence. Results demonstrated that HT extended shelf‐life beyond 18 days while effectively maintaining fruit quality. HT induced significant, quantifiable improvements in key quality, nutritional, and physiological indicators relative to the control (CK). The color transition phase was delayed by 7 days in the group HT, while firmness was increased by 151.5% and postharvest weight loss was reduced by 43.8%. Nutrient degradation was markedly suppressed: titratable acidity (TA) and ascorbic acid (AsA) content were increased by 76.8% and 171.8%, respectively. Concurrently, lower total soluble solids (TSS) and higher starch content further validated HT's efficacy in delaying senescence. Compared to the control (CK) group, the HT group reduced banana cell membrane permeability by 33.215% and malondialdehyde (MDA) content accumulation by 41.166%. Short‐term HT emerges as an efficient postharvest preservation strategy, effectively inhibiting banana ripening and extending shelf‐life beyond 18 days.
Kan et al. (Sun,) studied this question.