Abstract:In order to explore the effects of ascorbic acid on active oxygen metabolism，antioxidant capacity，and storage quality of bananas，bananas were soaked in distilled water（control group）or 50 mmol/L ascorbic acid solution（experimental group）for 30 min.The bananas were stored at 25℃ and a relative humidity of 85%-95%，and the related physiological and biochemical indexes were determined.The results showed that during storage，ascorbic acid treatment could delay the occurrence of banana browning，reduce the rate of weight loss and the hardness，effectively reduce the hydrogen peroxide content，and increase the activity unit of the antisuperoxide anion.Compared with the control group，ascorbic acid treatment also significantly increased the activities of superoxide dismutase，catalase，and ascorbic acid peroxidase.Therefore，ascorbic acid treatment can effectively alter the level of reactive oxygen species and the antioxidant capacity of bananas during storage，which was important for maintaining banana quality.