Postharvest Quality Enhancement of Banana Cultivars Applying Ultrasound and Hot Water Treatment and Shelf Life Evaluation at Ambient Temperature
The primary objective of this investigation was to analyze the individual and combined effects of hot water and ultrasound treatment on enhancing the ripening process, promoting physiological quality characteristics, facilitating the development of antioxidant activity, bolstering resistance against microbial activity, and ultimately extending the shelf life of freshly harvested bananas.