(A) The ripeness of timely harvested bananas is customarily judged by fullness. In the early stages of development, the edges of the fruit are sharp and the fruit surface is low-sloped. As it matures, the edges and corners become blunt and the body is round and full. The storage and transportation of bananas should be harvested at 7-80% fullness, with low plumpness when sold far away, and high plumpness when sold. Fruits with low fullness are cooked slowly and have a long shelf life. Mechanical injury is the main route of infection by pathogenic bacteria. The wound also stimulates the fruit to produce respiratory damage, injure ethylene, promote yellow ripeness, and make it more susceptible to corruption. In addition, the banana fruit is very sensitive to friction, and even slight scratches can cause browning due to oxidation of enamel in the injured tissue or exposure of other phenolic substances to the air, resulting in scarring of the fruit surface, commonly known as “big face†", seriously affecting the appearance of goods. This is one of the important reasons why our country’s bananas are difficult to become high-end products. Therefore, bananas should be paid attention to in harvesting, felling, de-axing, packaging and other aspects to avoid damage. In the international import and export market, packing bananas in cartons has greatly reduced the mechanical damage during storage and transportation.
(B) the appropriate storage method According to the physiological characteristics of banana itself, commercial storage should not be used at room temperature storage. The method of refrigerating the unripe banana fruits can reduce the respiratory intensity and delay the occurrence of respiratory peaks, which can delay the ripening process and extend the shelf life. In most cases, the selected temperature range is between 11 and 16°C. Even a small amount of ethylene in the storage will make the stored banana yellow and corrupted in a short time. Therefore, another key measure in banana refrigerated operations is proper ventilation. The use of polyethylene film storage can also extend the storage period of bananas, but storage time in plastic bags may cause high concentrations of CO2 damage. At the same time, the accumulation of ethylene will also have a ripening effect. Therefore, general plastic bag packaging should be used Ethylene absorbent and CO2 absorbent have better storage effect. According to reports, bananas in Shunde, Guangdong are packed in polyethylene bags (0.05mm, 10kg/bag), filled with 200g of broken bricks that absorb saturated potassium permanganate solution, and hydrated 100g of lime, stored at 11-13°C, and stored for 30 days. The O2 in the bag was 3.8% and the CO2 was 10.5%. The storage life of the fruit was significantly longer.
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