Comprehensive Profiling of Banana Ripening (<em>Musa</em> spp.) Through Multivariate Analysis of Biochemical Attributes

Banana ripening is a complex biological process that determines fruit quality and shelf life, yet the integrated behavior of physicochemical, nutritional, and enzymatic attributes throughout ripening remains insufficiently understood. This study applied a multivariate approach to characterize and classify Ecuadorian bananas across nine ripening stages (T1–T9). Twenty-seven samples (three replicates per stage) were analyzed considering 29 variables, including carbohydrates, proximate composition, minerals, vitamins, color, texture, and enzymatic activity (PPO and POD). Data were evaluated using PERMANOVA, Principal Component Analysis (PCA), Spearman’s correlation, and k-means clustering. PERMANOVA confirmed that ripening stage explains nearly all multivariate variation (pseudo-F = 2758.3; R² = 0.999; p = 0.001). PCA revealed a dominant gradient (Dim1 = 86.2%) describing a coordinated transition from green stages characterized by high starch content, firmness, and mineral concentration to overripe stages associated with sugar accumulation, increased PPO/POD activity, and tissue softening. Vitamin C reached its maximum value at the intermediate stage (T5). These findings indicate that banana ripening follows a synchronized physiological gradient, allowing the identification of functional ripening stages based on multivariate signatures, which may support improved postharvest management and the development of non-destructive monitoring strategies aligned with sustainable food systems.