Table 5.

The relationship between the BS and quality attributes of banana fruit using the determination coefficient (R²). BS; bruise susceptibility, WL; weight loss, TR_m, transpiration rate per unit of initial mass, TCD; total color difference, Dg; geometric mean diameter.

Independent variable (x)	Dependent variables	Impact Level	Storage temp. (°C)	Equation	R2
BS (mm3 J−1)	WL%	Low	5	y = 0.0016x + 1.7035	0.8313
			13	y = 0.0017x + 2.7508	0.7381
			22	y = 0.0003x + 2.0363	0.8597
		Medium	5	y = 0.001x + 1.7594	0.3048
			13	y = 0.0011x + 0.8161	0.9399
			22	y = 0.0003x + 2.0363	0.8597
		High	5	y = 0.0023× - 0.7361	0.7864
			13	y = 0.0005x + 2.211	0.8696
			22	y = −0.0026x + 77.615	0.8551
	Firmness (N)	Low	5	y = −0.0049x + 69.814	0.6412
			13	y = −0.0008x + 59.866	0.6645
			22	y = −0.0026x + 77.897	0.8391
		Medium	5	y = −0.0047x + 71.425	0.6441
			13	y = −0.0008x + 60.76	0.6521
			22	y = −0.0012x + 77.083	0.2080
		High	5	y = −0.0034x + 80.19	0.7962
			13	y = −0.0018x + 72.002	0.8180
			22	y = −0.0004x + 53.247	0.5550
	TRm (mg kg−1s−1)	Low	5	y = 0.0002x + 0.1551	0.8756
			13	y = 0.0001x + 0.298	0.5815
			22	y = 3 E-05x + 0.19	0.8776
		Medium	5	y = 9 E-05x + 0.1768	0.3012
			13	y = 0.0001x + 0.0743	0.9462
			22	y = 2 E-05x + 0.4922	0.7454
		High	5	y = 0.0002× - 0.0741	0.7872
			13	y = 5 E-05x + 0.2131	0.8859
			22	y = 2 E-05x + 0.313	0.8727
	TCD	Low	5	y = 0.0083x + 7.4923	0.8050
			13	y = 0.0047x + 9.5903	0.6518
			22	y = 0.0008x + 3.5280	0.8324
		Medium	5	y = 0.001x + 11.324	0.0191
			13	y = 0.0031x + 3.8109	0.8618
			22	y = 0.0005x + 11.341	0.4044
		High	5	y = 0.0073× - 2.3994	0.8913
			13	y = 0.0014x + 7.1569	0.7837
			22	y = 0.0004x + 9.4478	0.5842
	Dg reduction %	Low	5	y = 0.0029x + 3.499	0.7949
			13	y = 0.0034x + 4.8004	0.7051
			22	y = 0.0005x + 1.3123	0.9115
		Medium	5	y = 0.0021x + 2.8569	0.3943
			13	y = 0.0018× - 0.4429	0.9410
			22	y = 0.0003x + 5.3545	0.8483
		High	5	y = 0.004× - 2.2074	0.8482
			13	y = 0.0009x + 1.8147	0.9064
			22	y = 0.0003x + 3.4971	0.8575