Vol. 6, Issue 2, Part A (2024)

Banana (Musa spp.) is among the most widely cultivated fruits globally, serving as a critical source of nutrition and income for millions of people in tropical and subtropical regions. Despite its economic and dietary importance, post-harvest losses of banana remain significant, with estimates ranging from 20-50% in some developing regions. The biochemical processes governing banana ripening, such as starch hydrolysis, enzymatic browning, ethylene biosynthesis, and nutrient degradation, play central roles in reducing storage life and marketability. These biochemical changes are accelerated by factors such as temperature, humidity, mechanical injury, and microbial infection, making banana one of the most perishable fruits in the supply chain. Technological interventions including cold storage, modified atmosphere packaging, ethylene inhibitors, antioxidant treatments, and biotechnological innovations have shown promise in mitigating post-harvest deterioration. However, challenges persist, especially in resource-limited contexts where infrastructure and technologies are insufficiently accessible. This paper comprehensively examines the biochemical mechanisms underlying post-harvest banana deterioration, explores factors contributing to these changes, and evaluates mitigation strategies. Finally, the broader implications for food and nutritional security are discussed, with emphasis on minimizing losses across the supply chain to enhance sustainability and resilience in banana-dependent communities.