Musa paradisiaca, commonly known as plantain, is a starchy banana variety widely cultivated in tropical and subtropical regions. Unlike sweet bananas, plantains are larger, firmer, and typically consumed cooked rather than raw. Depending on the ripeness stage, they can be used in a variety of dishes: green plantains are starchy and used for frying, boiling, or making chips, while ripe plantains develop a sweeter taste and are commonly baked, grilled, or mashed. Nutritionally, plantains are a good source of carbohydrates, fiber, potassium, and vitamins A and C, contributing to digestive health and energy metabolism.

Postharvest, plantains should be stored at 12-15°C with high humidity to prevent rapid ripening and dehydration. They are highly sensitive to low temperatures, which can cause chilling injury, leading to blackened skin and poor texture. As a climacteric fruit, plantains produce significant amounts of ethylene, accelerating ripening, so controlling ethylene exposure is key for extending shelf life. Proper ventilation and gentle handling help prevent bruising and ensure optimal quality for consumption and distribution.