Banana post-harvest anti-corrosion and preservation is a crucial step to maintain quality and extend shelf life. According to the China Pesticide Network, there are several effective methods for keeping bananas fresh after harvest. Here’s a detailed guide on how to properly treat and preserve bananas:
After selecting high-quality bananas, they should be sorted by size and maturity to ensure uniformity. This helps in achieving better preservation results. Once sorted, the next steps include trimming, rinsing, and applying a protective treatment.
1. **Trimming**: Before washing, use a half-moon knife to carefully cut the stem end of the banana. This prevents the original cut from harboring bacteria that could lead to spoilage. The trimmed area should be smooth and free of sharp edges or fibers to avoid damage during storage and transport.
2. **Rinsing**: After trimming, rinse the bananas in either 0.1–0.2% alum water or clean water. Make sure to thoroughly wash them and then dry them completely before moving on to the next step.
3. **Chemical Soaking**: The main issue during banana storage is stem rot. Applying a fungicidal solution is an effective way to prevent this. After drying, soak the bananas in a diluted solution of methyl thiophanate or carbendazim (1000–2000 times dilution), or immerse them in a 500 ppm imidazole aqueous solution for 30 seconds. Then place them in a bamboo basket to drain. It’s recommended to add about 1% sucrose ester to the solution for better effectiveness. The solution can be stored in a large tank and used immediately. Replace the solution every 48 hours for optimal performance. Bananas treated with alum water should not be soaked in the chemical solution, and the medicine can be applied directly through the stem cut.
Bananas treated this way can remain mold-free for 2–3 weeks in summer and 1–2 months in winter without developing mildew. It's important to apply the treatment as soon as possible after harvest, ideally on the same day. The best results are seen when the treatment is done within two days at most.
According to reports, the Pubei County Fruit Company uses a combination of Preservative No. 1 and Preservative No. 2, which has shown excellent results. The static storage period can last around 90 days, with a good fruit rate of 95%, and the quality of the bananas is even better than regular ones. This method is highly recommended for its effectiveness.
The treatment process is similar to other chemical treatments. To prepare the solution, it’s essential to adjust the concentration based on the season. For example, in summer (August to October), when temperatures are higher, mix 110 ml of Preservative No. 1 and 200 ml of Preservative No. 2 in 50 kg of clean water. In winter, when temperatures are lower, use 80 ml of Preservative No. 1 and 140 ml of Preservative No. 2 in the same amount of water.
By following these steps, you can significantly improve the preservation quality of bananas, ensuring they stay fresh and marketable for a longer period. Always make sure to handle the chemicals safely and follow the manufacturer’s instructions for best results.
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