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 preserving bananas after harvest. Here's a detailed guide on how to properly treat and store them:
After selecting high-quality bananas, they should be sorted by size and maturity. For storage, it's important that all fruits are of similar size and ripeness to ensure even treatment. Once sorted, the bananas go through trimming, rinsing, and chemical soaking.
1. Trimming: Before washing, use a half-moon knife to carefully cut the stem end of the banana. This helps prevent contamination from the original cut and ensures a smooth surface. The trimmed area should be even and free of sharp edges or fiber strands, which could cause damage during transport or storage.
2. Rinsing: After trimming, immediately rinse the bananas in 0.1–0.2% alum water or clean water. Then dry them thoroughly to prepare for the next step.
3. Chemical Soaking: The primary issue during banana storage is stem rot. Applying a fungicide is an essential preventive measure. After drying, the bananas can be soaked in a solution of either thiophanate-methyl or carbendazim at a concentration of 1000–2000 times dilution, or in a 500 ppm imidazole aqueous solution for 30 seconds. After soaking, place the bananas in a bamboo basket to drain. Adding about 1% sucrose ester to the solution improves effectiveness. The liquid can be stored in a large tank and used immediately. It’s recommended to replace the solution every 48 hours. Bananas treated with alum water should not be soaked in the chemical solution, and the medicine should be applied directly to the stem cut.
Once treated, the bananas can remain mold-free for 2–3 weeks in summer and 1–2 months in winter. It's best to perform the treatment on the same day as harvest, or at the latest within two days. The anti-fungal effect is most effective when done promptly.
According to reports, the Pubei County Fruit Company uses a combination of Preservative No. 1 and Preservative No. 2, which has proven very effective. With this method, the static storage period can last up to 90 days, with a good fruit rate of 95%, and the overall quality of the bananas is better than the original. This is considered an ideal approach for long-term preservation.
The treatment process is similar to other preservatives. When preparing the solution, it’s important to adjust the concentration based on seasonal temperatures. For example, in summer (August to October), mix 110 ml of Preservative No. 1 and 200 ml of Preservative No. 2 in 50 kg of clean water. In winter, use 80 ml of Preservative No. 1 and 140 ml of Preservative No. 2 in 50 kg of clean water.
By following these steps, you can significantly improve the quality and longevity of your banana stock, ensuring better marketability and reduced spoilage. Always make sure to handle the chemicals safely and follow the manufacturer's guidelines for best results.
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