A promising research to evaluate the quality of ripe banana during storage period by analyzing the variability of the volatile chemical components in odor from peels and flesh based on solid-phase microextraction-GC-MS characterization and statistical analysis has been discussed. A rapid increase of ethanol concentration in peels and flesh contributes to rotting of the banana. Specifically, occurrence of some compounds, including 1,2-dimethoxybenzene, 3,4-dimethoxybenzaldehyde, and isoeugenol, is an important feature of banana rotting. The decrease of 3-hydroxy-4-methoxybenzaldehyde concentration signifies a weakening of antiseptic, bactericidal, fungicidal, and antioxidant properties of banana. Besides, the principal component analysis (PCA) has been implemented in the discrimination of banana odor at different days of storage.
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