Banana fruit maturity is typically determined by visually inspecting the shape of the fruit bunch, particularly the edges of the fruits in the middle of the string. The ideal harvest maturity should be over 70% to ensure quality and storage capability.
Harvesting bananas requires careful timing and handling. The best time to harvest is before 10 a.m., as exposure to direct sunlight can raise the temperature of the fruit skin, negatively affecting its quality during transport and storage. Harvesters must handle the fruit gently to minimize bruising and damage. For short-distance transportation, trolleys should be lined with sponges or banana leaves, and plastic film bags should remain on the bunches to prevent bruising. No more than three layers of bananas should be stacked, with each layer separated by banana leaves or sponges to reduce mechanical damage.
At ambient temperatures, banana storage is highly sensitive to environmental conditions. Bananas are tropical fruits and are easily damaged at temperatures below 12°C, leading to freezing injury and dark brown spots that may cause spoilage. The optimal storage and transport temperature is between 12–15°C. This is why bananas grown in subtropical regions of South Asia tend to have a longer shelf life during winter. In summer, high temperatures above 30°C can cause the peel to remain green even after the fruit has reached its peak ripening stage, resulting in soft flesh and an off-odor—a condition known as "green ripening." Therefore, summer-harvested bananas are more challenging to store and transport over long distances. At room temperature, the key factor in successful storage and transportation is the maturity level at harvest. During colder seasons, higher maturity levels are recommended, while lower maturity is suitable for warmer periods.
There are three common methods used to prepare banana bunches for storage and transport:
1. **Axis-Distribution Method**: This involves cutting the fruit axis using a trowel. Although it requires more labor, this method results in smaller cuts, reducing bacterial infection and extending the preservation period.
2. **Axle-Separation Combining Method**: Here, the fruit segments are separated using a file, but some fruit axes remain, creating larger wounds that are prone to rot and other diseases, thus reducing preservation effectiveness.
3. **Direct Storage and Transport**: Bunches are transported without prior separation, and the axis is removed at the point of sale. This method increases the risk of crushing and bruising, which negatively affects the fruit's quality.
To improve preservation, a preservative treatment involving soaking the fruit in a solution of 500–1000 mg/kg Tecto or bactericide for about one minute is recommended. After drying, the fruit can be packed and transported, significantly reducing disease occurrence.
Plastic film bag packaging helps regulate the internal gas composition and humidity, thereby extending the storage life. However, under sealed conditions, carbon dioxide and ethylene absorbers should be included to prevent damage from excessive CO₂ and premature ripening caused by ethylene. After antiseptic treatment, maintaining near-saturated humidity inside the bag helps protect against cold damage and enhances the development of the banana’s unique aroma, increasing its market value.
The use of plant growth regulators, such as 2000 mg/kg benzyladenine or 60 mg/kg gibberellin, can enhance the fruit’s resistance to storage and extend the hard-green preservation period. These substances can be applied 20 days before harvest or used as a dip after picking, helping control diseases like tip rot and improving overall fruit quality.
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