摘要：Bananas from .Dwarf Cavendish" variety were stored for one week at retail storage temperature. Also, we stored banana at different temperatures: at refrigeration temperature and at laboratory environmental temperature. After peeling and banana pulp processing, the samples were analyzed for biogenic amines content. We determined five of the most frequently present biogenic amines in foodstuffs: putrescine, cadaverine, histamine, spermine and spermidine by high-pressure liquid chromatography. The objectives of this work were to study the biogenic amines content during storage of .Dwarf Cavendish" banana at different temperatures. The second objective was to determine the pH variation of banana pulp during storage. The pH and biogenic amines variations will emphasize some physical and chemical changes that can occur during the storage of bananas at different environments, like: market and consumer's place. Also, it is interesting to know if the variation of biogenic amines content will affect the consumer's health.The initial values in biogenic amines content of .Dwarf Cavendish" bananas were as follow: putrescine12.85 ± 0.43 mg/kg d.w., cadaverine 2.53 ± 0.88 mg/kg d.w., histamine 2.07 ± 0.38 mg/kg d.w., spermidine 3.96 ± 0.91 mg/kg d.w. and spermine 2.41 ± 0.58 mg/kg d.w. There were no important variations in biogenic amines content in banana pulp from retail storage and refrigeration storage. Comparing the mean values of biogenic amines content of banana pulp bought from retail store with laboratory environmental storage, at laboratory environmental temperature, putrescine content increased with 30.42%, spermine content increased with 232%, and histamine decreased with 12.56%. The pH suffered no variation after bananas storage at various temperatures
