A Detailed Guide to the Latest Techniques and Methods for Banana Storage and Ripening
Bananas are generally transported from growing regions in the south to other areas that do not produce bananas. Only bananas with hard skins that are not yet fully ripe can be transported; fully ripe bananas cannot be transported, because ripe bananas do not store well and rot easily, and may rot on the way during transport. Therefore, after they arrive at the destination, they need to be ripened before sale. During this period, both storage and ripening have certain particular requirements and methods, and this article is mainly to introduce the storage and ripening process to everyone.
1. Storage Temperature
The most suitable temperature for banana transport and storage is 13 degrees. Anything higher or lower is not good. High temperatures make them prone to rotting and blackening, until they finally become inedible. Low temperatures below 11 degrees make them prone to cold damage. After cold damage, the inside of the fruit becomes hard and ripening is not easy, because bananas are tropical fruit, so the most suitable temperature must be maintained.
2. Storage Methods
Use a vehicle with adjustable temperature for transport. After the carriage is cleaned, load the bananas in boxes, then adjust to 13 degrees. After arriving at the destination, they can immediately be placed in a basement or a temperature-controlled storage room. If the indoor space is large, do not stack them; they can be spread apart. If the space is small, they can be placed basket bottom to basket bottom. Because the bottom of a commonly used banana basket is smaller than the lid, this creates some gaps and allows air circulation, which is beneficial for storage and makes spoilage less likely.
3. Ripening Humidity and Temperature
During ripening, a certain humidity and temperature must be maintained for good ripening. Generally, the ripening humidity is kept at about 85% to 90%. If the humidity is below 80%, the ripening effect is affected, and ripening may not be very good. The most direct way to retain moisture is to spray water. Water can be sprayed at set times to maintain humidity continuously. A sprayer can be used to spray water, and the water is easily absorbed and relatively even. The ripening temperature should be kept at 20 to 22 degrees, not too high and not too low.
4. Ripening Methods
When starting ripening, temperature must be controlled. When the temperature rises, water can be sprayed to cool it down, or ventilation can be used to cool it down. If temperature control conditions are available, it is easier to control. If the temperature is too high, bananas soften very quickly, but chlorophyll does not disappear, and the fruit becomes softened green-skinned fruit that cannot be sold. If the humidity is too low, ripening cannot occur. The main ripening method is the ethylene gas filling method. Spray 40% ethephon evenly with a sprayer at a concentration of 1500×10-6. After completing this, pile them together, then cover with plastic sheeting. After sealing well, ripening will be completed in about three days.
Bananas must be stored at a temperature of 13 degrees, and ripening must maintain 20 to 22 degrees. Humidity must be above 80% for good ripening. The main ripening method is spraying ethylene and sealing for ripening. There are some small details that need attention, so it is best to operate according to the procedure.