Postharvest Application of Myo-Inositol Extends the Shelf-Life of Banana Fruit by Delaying Ethylene Biosynthesis and Improving Antioxidant Activity

Banana fruits are harvested and then undergo rapid ripening and senescence, sharply limiting their shelf-life and marketability. Myo-inositol (MI) is an important regulator in ethylene production and reactive oxygen species (ROS) accumulation; however, its involvement in the postharvest ripening process of banana remains to be determined. This study found that postharvest application of MI could efficiently delay the fruit ripening and extend the time in which the luster, color, and hardness...