Banana

The tips of the bananas where the flowers have wilted are treated with the chemical thiabendazole to prevent fungal infection to the formed banana. In advanced plantations, thiabendazole is applied by aerial spraying whereas in third world countries it is brushed on by hand.

Bananas at harvest give off a measurable quantity of ethylene gas which needs to be controlled to accommodate transportation and timing as part of the marketing of bananas.

The general harvesting procedure is to cut the stem of bananas from the palm which is usually still wrapped in diathene plastic. Once the plastic outer wrap has been removed bananas are normally broken down into hands to allow the excretion of latex. It has been the practice in the past to force pack hands of bananas into boxes with a degree of damage. Current practice is to break the hand of bananas down into clusters of three or five bananas which are much easier to pack in terms of volume obtained in the box. Removal of excess latex is the key to preventing brown spots or damage on the skin.

Most banana packing boxes use a polyethylene liner to maintain adequate humidity levels. It is the practice overseas to also use a pad attached to the crown of the hand of bananas after the latex has been excreted.

Green bananas should be stored at constant temperature range of 13ºC up to 15ºC. To ripen green bananas they should be stored at a temperature range of l4ºC up to 15ºC and 95% humidity.