Effect of mechanical damage on the quality characteristics of banana fruits during short-term storage

Abstract Fresh fruits like bananas are very susceptible to mechanical damage during postharvest handling which can result in a substantial decline quality. The study aims evaluate the effect of bruise and storage temperatures on quality banana after 48 h storage. Each ‘Grand Naine’ fruit was impacted once by using drop impact test three different heights (10, 30, 50 cm) (13 22 °C) Different analyses were measured measurements (impact energy, area, volume, susceptibility), weight loss, total soluble solids (TSS), color (L*, a*, b*, hue°, chroma, yellowness index, value) headspace gases (respiration ethylene production rate). results showed that (bruise susceptibility) highly affected height. parameters weight, color, height condition. Weight solids, respiration rate, rate increased as temperature rise. Storage at ambient conditions (22 accelerated bruising occurrence fruits. Fewer changes observed least value index non-bruised (84.03) under 13 °C conditions. findings provide baseline data understand mechanism quality, hoping create awareness educate farming communities consumers. management is another approach needs be followed reduce fresh produce.