Banana Storage and Ripening Technology

The bananas transported from the south to the north are green, hard and astringent, and must undergo storage and ripening over a period of time, so that the starch in the bananas is converted into sugar, and the jerky is converted into sweet and can be sold and consumed.
1 Storage method
1.1 Storage temperature Banana is a tropical fruit, suitable storage temperature is 13 °C, the temperature is high and banana is easy to yellow or rot ahead of schedule; low temperature is not easy ripening. If the storage temperature is lower than 11°C, bananas are vulnerable to cold damage. The skin color is dull or dark brown, and the heart is hard and astringent, making it difficult to ripen and eat.
1.2 Storage method After bananas are transported from the south to the north, they should be stored in the basement or basement. When the storage room is large, single baskets can be discharged in a single layer. When the storage room is small, the features of the banana basket bottom and the top cover can be used. The bottom to the bottom and the top cover to the top cover are arranged in multiple layers and stacking. Natural gaps form between banana baskets to facilitate air circulation and circulation.
2 ripening method
2.1 ripening temperature and humidity ripening bananas when the temperature is lower, the ripening time is prolonged, the effect is also poor; when the temperature is too high, the banana will quickly become soft, chlorophyll can not disappear in time, lutein and carotene does not show Although the bananas have become soft, the peels are still green, and the sweetness is also poor and the commodity value is low. The suitable temperature for ripening the banana is 20-22°C. If the temperature is higher than the suitable temperature, artificial ventilation and cold water spraying can be used to cool the temperature; when the temperature is low, artificial temperature can be added to reach a suitable temperature.
The appropriate humidity for banana ripening is 85%-90%, and when the humidity is lower than 80%, the banana cannot be yellowed properly. The artificial water spray should be used to increase the humidity so that ripened bananas are yellow and have a sweet taste and high commodity value.
2.2 Methods of ripening method There are ethylene gas inflation method, ethephon ripening method and a test Ling ripening method, which is about 40% a test spirit (2-chlorohexyl phosphoric acid, the concentration is 150010-6 - 200010-6) Spray the banana basket on and around it with a sprayer. Spray three times on the left and three rounds on the right. After evenly spraying, stack them together. Cover them tightly with a plastic sheet, grasp the temperature and humidity, and remove the plastic sheet after two days of boring. 3 Days of late banana yellow can be marketed and consumed.

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