Objective This study explored the effects of hypobaric storage on postharvest quality and post-ripening quality of bananas, aiming to provide a scientific basis for postharvest preservation, storage and transportation of bananas.

Methods Using 'Brazil' banana (Musa nana Lour.) as the experimental material, banana fruits were divided into three groups: control group (101 kPa, 24 ℃), low-temperature storage group (101 kPa, 14 ℃) and hypobaric storage group (1.5 kPa, 14 ℃). The fruits were taken out when the control group lost commercial value, then ripened with 0.2% ethephon solution at 24 ℃. The quality changes of banana fruits during storage and shelf life were determined.

Results Hypobaric storage showed a better preservation effect than low-temperature storage. Compared with the control group, no ethylene peak or respiratory peak appeared in the treatment groups. At the end of storage, the pulp firmness, soluble solids content, starch content, titratable acid content and ascorbic acid content of bananas under hypobaric storage were 4.8 N, 5.53%, 16.52%, 0.31% and 5.72 mg/100 g, which were 1.1, 0.8, 1.19, 1.07 and 1.14 times those under low-temperature storage, respectively. Hypobaric storage significantly inhibited the accumulation of superoxide anion in fruits, with a content of 319.64 nmol/g, which was 0.81 times that under low-temperature storage. Meanwhile, fruits treated with hypobaric storage maintained a higher total antioxidant capacity during low-temperature stress ripening.

Conclusion Hypobaric storage can effectively maintain the quality of banana fruit during storage and shelf life.