Electrostatic atomized water particles (EAWPs) treatment was applied to investigate its effect on chlorophyll (Chl) degradation and ripening delay in ‘Namwa’ bananas. Banana fruits were pretreated with EAWPs generated from a device (Panasonic F-GMK01) for 0 (control), 0.5, 1.0, 1.5, and 3.0 h in a closed 50 L container, and then kept in perforated polypropylene plastic bags and stored at ambient temperature (25 ± 2°C) under dark conditions. The results showed that 1.0 h-EAWPs treatment best retained peel greenness with a significantly higher hue angle and lower L* value than other treatments on day 6. Also, the 1.0 h-EAWPs treatment maintained the total Chl content, firmness, total soluble solids (TSS), and delayed the ripening index (RI) of fruit accompanied by a delayed climacteric rise in ethylene and respiration rate compared to the control. It was found that the 1.0 h-EAWP treatment induced accumulations of nitric oxide (NO) in peel tissues and suppressed the activities of Chl-degrading enzymes (chlorophyllase, Mg-dechelatase, Chl-degrading peroxidase, and pheophytinase) in the peel. Furthermore, Chl derivatives levels (chlorophyllide a, pheophobide a, 13²-hydroxychlorophyll a, and pheophytin a) were higher in fruits treated with EAWPs than the control fruits. The results suggest that EAWPs technology could be an alternative approach to delay Chl degradation and ripening in ‘Namwa’ bananas.

应用静电雾化水颗粒 (EAWP) 处理来研究其对“Namwa”香蕉叶绿素 (Chl) 降解和成熟延迟的影响。香蕉果实在封闭的 50 L 容器中用设备（Panasonic F-GMK01）产生的 EAWP 预处理 0（对照）、0.5、1.0、1.5 和 3.0 小时，然后保存在穿孔聚丙烯塑料袋中并在室温下保存黑暗条件下温度（25±2°C）。结果表明，第 6 天，1.0 h-EAWPs 处理最好地保留了果皮的绿色度，与其他处理相比，显着更高的色调角和更低的L * 值。此外，1.0 h-EAWPs 处理保持了总叶绿素含量、硬度、总可溶性固形物。 (TSS)，并且与对照相比，果实的成熟指数(RI)延迟，伴随着乙烯和呼吸速率的更年期升高延迟。结果发现，1.0 h-EAWP处理诱导果皮组织中一氧化氮（NO）的积累，并抑制果皮中叶绿素降解酶（叶绿素酶、镁脱螯合酶、叶绿素降解过氧化物酶和脱镁叶绿素酶）的活性。此外，用 EAWP 处理的水果中的叶绿素衍生物水平（脱叶绿素a、脱镁叶绿素a、13 ² -羟基叶绿素a和脱镁叶绿素a）高于对照水果。结果表明，EAWPs 技术可能是延迟“Namwa”香蕉叶绿素降解和成熟的替代方法。