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Banana has high nutritional and economic value. However, banana is easy to decay after harvest, making preservation difficult. Banana quality is significantly affected by external conditions. Temperature is a key factor in regulating the post-harvest banana ripening quality. Zhongre No. 1 is a new variety resistant to Fusarium wilt with high yield and good quality, which is independently cultivated by our research group. However, its optimal storage temperature has not been clearly defined. Therefore, investigating the effect of different temperature on the post-harvest quality of Zhongre No. 1 is of great significance for the industrialization of the variety. In the study, freshly harvested Zhongre No. 1 banana was ripened at 14 ℃, 16 ℃, 18 ℃, 20 ℃, 22 ℃ and 25 ℃, respectively. Aimed at determining the optimal preservation temperature, the ripening characteristics and starch degradation dynamics were systematically observed, and indicators such as weight loss rate, peel color difference, ethylene release amount, firmness, and starch and sugar content were measured to analyze the effect of storage temperature on the quality indicators. The results showed that higher temperature led to faster fruit color change, weight loss, bunch separation, ethylene release, softening, and starch degradation. Different temperature had little effect on fructose and glucose content but significantly affected sucrose content, with the sucrose content in 22 ℃ and 25 ℃ being significantly higher than that at 14 ℃ and 18 ℃, among which 22 ℃ had the highest sucrose content and 14 ℃ had the lowest. Banana stored at 14 ℃ had the strongest storability, with stable color after turning yellow, making them suitable for long-term storage and transportation. Banana at 22 ℃ ripened quickly and had high sweetness but poor color. Banana at 18 ℃ ripened relatively quickly with golden and plump fruit color, making it more suitable for rapid shelf placement and sales. Banana at 25 ℃ failed to normally lose green color, was easy to bunch separation, and lost commercial value.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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