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取两个品种，即卡文迪什香蕉（MusaAAA属）和芭蕉（MusaAAB属），在不同温度的条件下，研究它们的果皮颜色变化。使用L*a*b*系统、气体处理果和非气体处理果。温度对颜色参数的影响主要通过与气体处理、品种和贮藏时间之间的相互作用而进行。但是对于经过气体处理的香蕉，红度（a*）可用关系式a*=－20．1＋0．14TD（T为温度，D为天）来表达。同样地，a*=－27．5＋55（TD）1/2－0．2TD可以预测芭蕉的脱绿过程。气体处理、贮藏时间和品种对L*a*b*参数都有显著影响（p＜0．01）。芭蕉在贮藏期间脱绿速度快于香蕉。
Two varieties, MusaAAA (MusaAAA) and MusaAAB (MusaAAB) were collected and their peel color changes were studied under different temperature conditions. Using the L * a * b * system, gas processing fruit and non-gas processing fruit. The effect of temperature on color parameters is mainly through interaction with gas treatment, variety and storage time. However, for gas-treated bananas, the redness (a *) can be expressed as a * = -20.1 + 0.14TD (T is the temperature and D is the day). Similarly, a * = -27.5 + 55 (TD) 1 / 2-0.2TD can predict the greening process of plantain. Gas treatment, storage time and variety had significant effects on L * a * b * parameters (p <0.01). Banana leaves green faster than bananas during storage.