Key points of storage and preservation of bananas

Bananas go through two main stages: maturity and ripening. During the maturation phase, starch is primarily stored in the fruit. As they enter the ripening stage, this starch is broken down into sugars, making the fruit sweeter, its color turns yellow, and the texture becomes softer. **Storage Conditions** 1. The ideal temperature for storing bananas is between 11–13°C. 2. Relative humidity should be maintained at 90%–95%. 3. The gas composition should be carefully controlled: oxygen (O₂) at 2%–3%, and carbon dioxide (CO₂) at 4%–5%. **Storage Methods** Before storage, it's important to trim the bananas for better management. Common methods include: 1. **Whole Ears**: This method is often used for short-distance transport without packaging, typically for local sales. However, it's not suitable for long-term storage. 2. **Cutting into Combs**: After harvesting, bananas are cut into individual combs using a sharp knife. Any damaged or diseased fruits should be removed during this process. 3. **Axis Combining**: This technique helps reduce packaging and transportation costs. However, the banana axis contains a lot of water, which can promote microbial growth. Therefore, only high-quality bananas should be stored this way. 4. **Antiseptic Treatment**: After cutting, bananas are washed with water and dried using a 0.1%–0.2% solution of thiophanate-methyl to eliminate surface bacteria and reduce disease risk. **Common Storage Techniques** 1. **Plastic Film Bags**: Bananas are placed in plastic bags, each containing 10–15 kg. Inside each bag, 200g of potassium permanganate-treated crushed stones and 100g of slaked lime are added to control ethylene and CO₂ levels. They are then stored in a well-ventilated area at 12–14°C with 90%–95% humidity. This method effectively uses the fruit’s natural respiration to extend shelf life. 2. **Controlled Atmosphere Storage**: After treatment, bananas are placed in cartons and stored in a controlled environment with 13°C, 85%–90% humidity, 2% O₂, and 5% CO₂. This helps maintain quality over longer periods. **Ripening Process** Since bananas are usually harvested at a low maturity stage, they need to be artificially ripened after storage. Ethephon is commonly used—either by spraying or soaking. The recommended concentration is generally no more than 0.2% to ensure a balanced ripening process and improve fruit quality. **Common Problems and Solutions** 1. **Stalk Rot Disease**: Caused by fungal infections through wounds, leading to soft, brown spots and eventual fruit loss. - **Prevention**: Handle bananas carefully to avoid damage, and treat with a 0.1% benzene-based dip before storage. 2. **Anthracnose**: Two types exist—latent and non-latent. Both cause dark spots that eventually lead to rot. - **Prevention**: Focus on orchard hygiene, sterilization, and timely fungicide application. Avoid mechanical damage and treat fruits before storage. 3. **Low-Temperature Injury**: Exposure to temperatures below 11°C can cause darkening of the skin, hard flesh, and loss of flavor. - **Prevention**: Strictly control storage temperature. If symptoms appear, act quickly to prevent further damage. 4. **Carbon Dioxide Injury**: High CO₂ levels (>15%) can disrupt normal metabolism, causing off-flavors like ethanol and ether. - **Prevention**: Ensure proper ventilation to maintain a balanced gas environment. By following these storage techniques and addressing potential issues early, banana quality can be preserved effectively, ensuring better marketability and consumer satisfaction.

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