Ripening delay and metabolomic responses in mature green ‘Cavendish’ bananas treated with ultrasound

This study aimed to evaluate the effectiveness of ultrasound treatment in delaying the ripening of mature-green ‘Cavendish’ bananas and to identify effective combinations of ultrasound power and treatment duration. Bananas were treated with ultrasound at 300 W for 5 min and stored at 25°C. Compared with the control, ultrasound treatment delayed both the onset and maximum of the climacteric rise in respiration rate and ethylene production and was accompanied by delayed changes in peel color, sugar content, and pulp firmness. Metabolomic analysis using gas chromatography–tandem mass spectrometry (GC–MS/MS) revealed trends toward a higher level of 4-hydroxybenzoic acid and lower levels of 2-aminoethanol and tyrosine in banana peel 6 h after treatment, suggesting early treatment-associated metabolic changes before visible differences in ripening became apparent. Additionally, screening of different power and treatment-duration combinations indicated that ripening delay occurred within a limited treatment window. This study suggests that ultrasound treatment may provide a non-chemical option for extending the green life of mature-green ‘Cavendish’ bananas before commercial ripening.