Low oxygen concentration alleviates banana peel browning by inhibiting membrane lipid oxidation and polyphenol oxidase activity

Bananas, a common fruit in our daily diet, often develop physiological disorders during the late ripening period, resulting in browning, which reduces their suitability for consumption. In this study, we inhibited the browning phenomenon by reducing the oxygen concentration to improve their storage period. Compared with banana fruit treated with high oxygen concentration, banana fruit treated with low oxygen concentration had higher hardness and significantly delayed weight loss. The analysis showed that low oxygen concentration enhanced the antioxidant capacity of banana skin cells by maintaining the DPPH scavenging capacity of antioxidant substances in the banana peel. The activity of the membrane-degrading enzyme LOX is reduced, and the permeability of the cells is reduced, thus maintaining the structural integrity of the cells. Scanning electron microscope analysis showed that the integrity of the cell membrane was well maintained under low oxygen concentration, which restricted the reaction of phenols and PPO enzymes to produce quinones under the action of oxygen, and inhibited the browning phenomenon. These results suggest that low oxygen concentrations inhibit banana Browning by maintaining the structural integrity of cell membranes. Low oxygen concentration reduces the activity of the PPO enzyme, inhibits the conversion of polyphenols to quinones, and prolongs its shelf life. image