Banana fruit maturity is typically assessed by visually examining the shape of the fruit bunch, particularly the edges of the fruits on the string. The ideal harvest maturity should be above 70% to ensure optimal quality and storage potential.
Harvesting bananas requires careful timing and handling. The best time to harvest is before 10 a.m., as this helps avoid direct sunlight, which can raise the temperature of the fruit and negatively impact its quality during transport. Harvesting should be done gently to minimize bruising and damage. For short-distance transport, banana bunches should be covered with sponges or banana leaves, and plastic bags should not be removed to reduce bruising. No more than three layers of bananas should be stacked, with each layer separated by banana leaves or sponges to prevent mechanical injury.
At ambient temperatures, banana storage and transportation are highly sensitive to environmental conditions. Bananas are tropical fruits that suffer from freezing damage when stored below 12°C, resulting in dark brown spots and spoilage. The ideal storage temperature is between 12°C and 15°C, which explains why bananas in subtropical regions have longer shelf lives in winter. However, high summer temperatures above 30°C can cause a "green ripening" phenomenon, where the peel remains green despite internal softening and odor development. This makes summer-harvested bananas more difficult to store and transport over long distances. Therefore, the maturity at harvest plays a critical role in determining storage success. During colder seasons, higher maturity is preferred, while lower maturity is acceptable in warmer periods.
There are three common methods for preparing banana bunches for storage and transport. The first is the "axis-distribution method," where the central axis of the bunch is cut using a trowel. This method reduces wound size and minimizes bacterial infection, leading to better preservation. The second method, "axle-separation combing," involves separating the segments but leaves part of the axis intact, increasing the risk of rot and reducing preservation effectiveness. The third method involves transporting the entire bunch without cutting, and then separating the fruit at the point of sale. This approach often leads to mechanical damage, such as crushing and bruising, which negatively affects quality.
To improve preservation, bananas can be treated with a solution of 500–1000 mg/kg Tecto or other bactericides for about one minute, followed by drying before packaging. This helps reduce disease and prolong shelf life. Plastic film bags can also be used to regulate the internal environment, maintaining humidity and controlling gas composition. However, it's important to include carbon dioxide and ethylene absorbers to prevent damage from excess gases. High humidity inside the bag helps protect against cold injury and enhances the development of the banana’s natural aroma, improving both flavor and market value.
Plant growth regulators, such as 2000 mg/kg benzyladenine or 60 mg/kg gibberellin, can be applied 20 days before harvest or after picking to extend the hard-green stage and reduce post-harvest diseases like tip rot. These treatments help maintain fruit quality and increase the commercial value of the product.
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