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Variety and fruit plumpness: (storage performance: too mature < mature)
2. Cultivated factors Environmental conditions: high groundwater level, fruit storage, low water table, fruit storage resistance.
3. Storage diseases (post-harvest factors)
(1) Diseases caused by microorganisms:
1 banana axis rot: caused by anthrax, fungi.
Precaution: When the banana is cut, the banana axis is not taken and the banana is treated with a medicament (1000 ppm carbendazim or thiophanate)
2 fruit rot:
Prevention: Light recovery, avoiding all kinds of mechanical injuries; Treatment with chemicals (1000ppm Turkoto or Benzoate soak)
3 fruit anthracnose:
a: Latent type: When the fruit is immature, it is infected with germs and it is stored for a while.
b: Non-latent: Infection after harvest.
Symptoms: The surface of the fruit has dark brown, spots, and gradually expand into massive rot.
Prevention: Light harvesting, avoid mechanical injury; pay attention to the clear garden; bagging after bud break.
(2) Physiological diseases:
1 Cold damage: caused by low temperature during storage.
Symptoms: The skin is dark black, gray, and the result of ripening is deep black, the flesh is hard, and the flesh is difficult to separate; the taste is like starch. 5-7 °C, long-term storage at 8-10 °C, easy to disease.
2 high temperature, low temperature damage: (temperature: 3 ~ 38 °C, humidity <80%, easy to disease =
3 High co2 toxicity: Co2 is too high, causing odor in bananas.
two. Banana storage and transportation technology ( 1) Harvesting method: Select one complete leaf and spread it on the ground, cut the banana axis, cut off the axis, and remove the poor quality of the tailing or yellow banana.
(2) Drug treatment:
(1) Put the fruit in a clear water tank and wash away the secreted milk.
(2) Pharmacy: carbendazim, thiophanate, and imazalil.
(3) Packing:
1 The fruit is placed in a .0.03 to 0.05 mm thick film bag.
Ethylene absorbent (kmno4) in 2 bags or containers.
3 Absorb excess carbon dioxide:
(4) Storage and transportation:
1Refrigeration: t:12～14°C, r:90～95%
2 Atmosphere storage:
a. Spontaneous atmosphere: Put the banana in a 0.03-0.05mm thick film bag.
b. artificial atmosphere: o2 = 2 ~ 3% co2: 0 ~ 5%
"Fresh-keeping Packaging" Technology of Banana Products during Storage and Transportation
one. Factors affecting the storage of bananas 1. There are respiratory changes (peaks) in itself: the peak of breathing is accompanied by an increase in ethylene content.