Musa spp. refers to a diverse group of banana and plantain species, widely cultivated in tropical and subtropical regions for their edible fruit. The genus includes sweet bananas (Musa acuminata) and starchy plantains (Musa paradisiaca), each with different culinary uses. Sweet bananas are typically eaten fresh, while plantains require cooking and are used in a variety of dishes, from fried and boiled preparations to baked goods and purees. Bananas and plantains are rich in carbohydrates, fiber, potassium, and vitamins A and C, supporting digestion, muscle function, and overall health.

Postharvest, storage conditions vary depending on the type of banana. In general, they should be kept at 12-15°C with high humidity to prevent rapid ripening and moisture loss. Bananas are highly sensitive to cold temperatures, which can cause chilling injury, leading to blackened skin and poor texture. As climacteric fruits, they produce high levels of ethylene, accelerating ripening, so ethylene management is crucial to prolonging shelf life. Proper ventilation and gentle handling help maintain fruit quality, preventing bruising and ensuring optimal freshness for consumption and distribution.