SSRScientific and Social Research2661-43322981-9946Bio-Byword Scientific Publishing Pty. Ltd.10.26689/ssr.v6i8.7830ArticleInnovative Application of Fermentation Technology in Post-Processing of Bananas: Improving Quality and Prolonging Shelf Lifehttps://artdesignp.com/journal/SSR/6/8/10.26689/ssr.v6i8.7830ZouDongmei2024682024-08-23This study focuses on the application of fermentation technology to improve banana quality and prolong shelf life. First, the current status of the post-processing of bananas, including post-harvest processes, means of freshness preservation, and shelf life, is summarized. Then, the principles and advantages of fermentation technology and the conditions under which it affects banana quality were described in detail. Emphasis is placed on the application of fermentation technology in banana treatment, including the effect of fermentation pretreatment on quality, changes in nutrient composition during fermentation, enhancement of antioxidant activity, and improvement of quality and flavor. In addition, the role of fermentation technology in prolonging freshness, such as its effects on microbial communities, disease suppression, ethylene production, and respiration, is discussed. The article also assesses the effectiveness of fermentation technology in enhancing the quality of bananas, including color, nutrient improvement, and food safety assurance.

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