Regulation of starch metabolism in banana fruit: Mechanisms shaping the nutritional quality

Abstract

Bananas are nutrient-rich fruits that provide starch, essential vitamins, and minerals and play significant importance in the global economy through extensive production, trade, and consumption. Nutrient metabolic processes, such as starch-to-sugar conversion, are fundamental in shaping the quality of banana fruits. Starch accounts for 15%–35% of fresh fruit weight, and its degradation mediated by ethylene signaling components can increase sweetness, soften texture, and increase the palatability of banana fruit. This review summarizes recent advances in the regulatory mechanism underlying starch metabolism in banana fruits, highlights key research questions for future investigation, and proposes promising strategies to manipulate starch levels to develop new banana varieties with enhanced nutritional quality.