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First, the harvest period. Premature harvesting of bananas, lack of physiological maturity, poor fruit quality and flavor, and late harvesting, can not be long-distance transportation. According to domestic tests, generally the bananas of the North's harvest were harvested when they were between seven and eight mature, and local harvesting would be more appropriate when harvested at eight to nine. The intuitive standards for physiological maturity are: slightly blunt edges and slightly convex fruit surfaces, 70%; fruit body complete but still seeing edges and corners is 80%; fruit body is full of no edge 90%. The maturation period can be calculated based on the local climatic conditions. Generally, the bananas used for storage and transportation can be harvested after 5 to 6 months under normal circumstances, and harvested after 70 days. , harvested after 90 days; from September to October, budding, it takes 120-140 days to harvest, from October to November, it takes 170-180 days to harvest.
Second, pre-harvest management. In order to improve the storability of bananas, field plants should gradually reduce the amount of nitrogen fertilizer after planting buds, increase potassium fertilizer (about 5 times of the amount of nitrogen fertilizer), and increase the potassium content of pulp to enhance its storability. In addition, spray once every 10 days with a 0.5%-1% calcium chloride solution, spray 5 times; gradually reduce the water supply from 20-30 days before harvest, and use 0.2% butyrate (preferably longer) or 0.005%-0.006% gibberellin (90%) sprayed once, but also have the effect of extending the safe storage period of the fruit.
Third, post-harvest processing. In order to prevent the production of ethylene (ie, ethylene), which is caused by knife wounds, crushing and abrasions, and to reduce wound infection, it is necessary to avoid damage to the fruit during harvesting. After the ear was picked, the head was dropped with a combing knife, the injured and overripe fruit fingers were cut off, and the dirt, streaks, and incision juice on the fruit body were washed off with running water to prevent browning of the incision. After picking up and drying, use chemical preservatives or physical methods for post-harvest preservation.
1, modified atmosphere gas preservation. After bananas were stored at 10% oxygen and 10% carbon dioxide concentration for 50 days, the fruit was maintained at a low level of respiratory metabolism and no respiratory jumps occurred. The practical method is to use a polyethylene film bag to seal the banana in a small bag and use the fruit to continuously consume oxygen and emit carbon dioxide to achieve spontaneous air conditioning. In addition, the banana fruit placed in each film bag is generally not more than 10 kg, otherwise it is prone to carbon dioxide poisoning. In order to improve the preservation effect, it can be used in conjunction with other measures, such as putting ethylene absorbent such as potassium permanganate in the film bag, or treating the fruit with a bactericide to prevent storage diseases.
2, low-temperature refrigeration method. After storage, the bananas are stored at 14-16 °C and can mature 2 weeks later. Low temperature combined with atmospheric or low pressure storage, preservation time even reached 120 days or more. However, it is susceptible to cold injury at 12°C and cannot be cooked.
3, chemical preservative treatment. Chemical preservatives can be divided into five categories according to their nature and role:
1 preservatives. For banana preservation there are carbendazim, thiophanate, benzene to special, go rot, Tektronix, acetaminophen, Scholek, Shi Baogong. These preservatives can be used singly or in combination of several kinds, or in combination with a coating agent, an ethylene absorbent, and the like. Mixed or used with better results. For example, with 0.1% Benzotide plus high manganese and potassium treatment, storage for 205 days, the good fruit rate is still 95%. Piohaiin is mixed with thiophanate or Tecno, and its antisepsis and preservation effect is better than that of sulfhydrine alone. The use of preservatives is generally 0.03%-0.1%. The specific method of use (Texaco as an example) is to use Tectron multi-liquid 0.03% concentration, immersed the dried banana fruit juice washed and dried in the liquid for 2 minutes, picked up and dried, with polyethylene film bag Packing, 7.5 kg banana fruits per bag, add 15 grams of perlite that has fully absorbed potassium permanganate and dried as ethylene absorbent, seal the bag mouth and put it into the carton, store it at room temperature at room temperature, store it for one month in summer , winter up to two months.
2 Ethylene absorbent. Potassium permanganate is widely used at present, and it is made into a saturated solution. It is fully absorbed by porous materials such as perlite, vermiculite and broken bricks and then dried. It is packed in small packets with gauze or perforated kraft paper.
3 coating agent. Its role is to form a protective film on the fruit. Fatty acid sucrose ester is the most commonly used coating agent, using a concentration of 0.5% -2%. For example, after treatment with 1%-2% sucrose ester + 0.1% tecrosid, it can be stored at room temperature 28°C for a period of 25-30 days. Tecado alone can also be kept fresh for 20 days.
Pre-harvest and post-harvest preservation of bananas
The modern banana preservation technology is a systematic technique that runs through all stages from pre-harvest management to post-harvest processing. Each stage takes different technical measures.