Physicochemical and micro-morphological on banana peel splitting
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Abstract
Peel cracking in barangan merah bananas was associated mainly with biochemical and structural changes rather than physical dimensional alterations. Bananas exhibiting peel splitting showed significant differences in pH and total soluble solids (TSS) compared with non-splitting fruit, particularly at the sixth storage period, indicating advanced biochemical changes related to ripening and deterioration. Splitting fruit generally exhibited altered acidity and increased soluble solids, reflecting intensified metabolic activity. Micro-morphological observations revealed clear structural differences between splitting and non-splitting peels, suggesting tissue disruption and cellular degradation in cracked fruit. In contrast, peel splitting did not significantly affect physical dimensions, including peel length and width, indicating that cracking was not driven by external expansion or growth-related stress. Weight loss patterns were not markedly different between splitting and non-splitting bananas, suggesting that moisture loss was not the primary cause of peel cracking. Overall, peel splitting in barangan merah bananas reflects internal biochemical deterioration and micro-structural damage rather than changes in physical size, and may serve as a visible indicator of reduced fruit quality and shortened shelf life during storage.
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