First, the preservation method:
1. The gibberellin preservation method: About 20 to 30 days before harvesting bananas, apply a solution of 50 mg per liter of gibberellin and spray it on the fruit. Afterward, rinse the bananas with a 20% multi-filtrate solution. This technique has been proven effective in extending shelf life and controlling banana anthracnose, making it a reliable choice for post-harvest management.
2. Calcium peroxide preservation method: Mix powdery or granular calcium peroxide with bananas in a sealed container. Once the calcium peroxide absorbs moisture, it gradually releases oxygen, which helps absorb ethylene gas produced by the fruit. This process can keep bananas fresh for up to 60 days. This method is particularly beneficial for preserving fresh bananas during large events like the North Games, where long-term storage is essential.
Second, the ripening method:
1. Ethephon ripening method: After harvesting, soak the bananas in an ethephon solution. Then, remove them and allow them to dry before placing them in a controlled room for ripening. The concentration of the solution should be adjusted based on the ambient temperature. For instance, when the room temperature is between 25–30°C, use a concentration of 700–1000 mg/liter, and ripening will take about 40 hours. At higher temperatures (30–40°C), increase the concentration to 1500–2000 mg/liter, with ripening taking around 60 hours. If the temperature is lower, such as 12–19°C, use 2000–3000 mg/liter, and expect ripening to take about 70 hours.
2. Cigarette smoke method: Place the bananas in a confined space and expose them to cigarette smoke. Then, light some incense sticks in the same area to help distribute the smoke evenly. If the ripening process is slow, you can place the bananas in a container along with bitter oyster leaves to enhance the effect. Light a few incense sticks and repeat the process the next day. This method typically results in ripe bananas after about 10 days. It has been shown that bananas ripened this way turn a golden color and develop a fragrant aroma, making them more appealing for consumption.
This combination of preservation and ripening techniques ensures that bananas remain fresh and flavorful, whether for local markets or larger events. By using natural and chemical methods together, farmers and suppliers can better manage the quality and longevity of their banana crops.
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