Postharvest Management Of

Banana
Name - Pratik Ranaware

Roll No. – AB2033

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 Introduction
Cleaning refers to chlorine washing of the
Cleanin banana fruit for the removal of undesirable
g material including latex, chemicals, adhering
soil particles along with the microorganisms
carried by the soil.

Sortin Sorting in banana would refer to removal of

g overripe, injured, bruised, rotten, diseased,
infected and cut fruits.

Gradin Grading in banana fruit would refer to

g categorization of fruits based on number &
size of fingers in each hand.
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Sequence of postharvest operations
in banana

Harvesting Cleaning with Rinsing in water &

Chlorine trimming of
water crowns

Gradin Fungicides & Delatexing

g Alum of hands
treatment

Storage Marketing &

Packagin Consumer
g &
Ripening
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Colour Guide for Post harvest Handling of Banana fruit

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 Color Guide for Post harvest Handling of
Banana fruit

Harvesting Stage Characteristics

1. All green Very firm fruit with very low sugar content. Immediately upon arrival at warehouse,
fruit should be placed into ripening room at appropriate temperature. Appropriate
stage for long distance transportation.

2. Light Green Fruit becomes less firm as starch begins to convert into sugar. Ripening process has
begun and fruit generates heat which must be removed to control ripening.

3. More Green Fruit softens as starch convert s into sugar. Ripening process generates considerable
than Yellow amounts of heat which must be removed. Retail delivery recommended.

4. More Yellow Proper colour for retail display provides good consumer acceptance and product
than Green life. Fruit requires careful handling.

5. Yellow with Fruit must be stored with box tops removed and cartons stacked for ventilation.
green tips Fruit not on display should be stored at 580F.

6. Full Yellow Soft fruit with good flavour. Fruit should be on display and not in storage.
Source: http://arbolatrading.com/IRS%20-%20BANANAS.pdf

7. Yellow with Brown flecks indicate high sugar. Consumer can refrigerate fruit to maintain flavour
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brown flecks or can be peeled and frozen. Fruits should be separated from less ripe fruit.
Harvesting of Banana
 Harvesting Of Banana

• Bananas are always harvested by hand using a two-

person team. One person cuts and the other carries
the bunch away. When cutting the bunch, a shallow
cross cut is made with a cane knife in the stem facing
the bunch. A saw is commonly used to cut the bunch
from the stem
•  Banana tree harvesting can commence when the
fruit on the upper hands are changing from dark
green to a light greenish yellow and the fruit is
plump. Banana stalks take 75-80 days from flower
production to mature fruit.
Cleaning and delatexing of banana

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Cleaning, Delatexting & Fungicide treatment

Banana fruits are immersed in huge tank of

fresh water for about 30 min (sodium
hypochlorate is an effective solvent)and
‘delatexted’ – in order words the latex on them
is washed away. In order to protect fruit against
fungal attack (especially during rainy
season)which causes crown rot during
shipment, the crowns are treated with fungicide
involving spraying the banana fruit. 9
 Fungicide & Alum Treatment

•  The infection mainly occurs by different etiological agents at

harvest time but the symptoms appear 10-14 days later,
usually after overseas transportation.
• The effect of potassium alum, sodium bicarbonate and
chlorine on crown rot disease progress was assessed on
organic bananas against some pathogen strains.
• Sodium bicarbonate improved the infections causing highest
disease incidence of 81%, followed by alum with 23% in
comparison to the control that showed 19% of symptomatic
bananas.
• In contrast, no symptomatic fruits were present among
bananas treated with chlorine.
Sorting and Grading of banana

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Sorting and Grading of banana

Diseased damaged and undesirable fruits are

separated from the lot. Generally fruits are
categorized based on their size and color and
stage of maturity. 12
 Grading in banana

• Mainly based on size,colour and maturity of the fruits.

• Smaller fruits are separated from the larger ones to
achieve uniform ripening.
• The fruits are generally harvested early in the season
at a pre-mature stage to capture early market.
• Ethylene application is the best method to hasten
ripening without loss in fruits quality and flavor.
• Mature fruits are ripened with lower doses of ether for
uniform color development (slow ripening under
controlled condition at 15 – 18 C).
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 Packaging Of Banana

• A small thin straight-bladed knife is used to cut banana hands

from the bunch stalk. Once removed, any undersized and
damaged fingers are removed. The hand then can be placed
on a packing wheel or into a water trough/conveyor system
where it is sorted and graded for size and quality.
• Bananas are packed as whole hands, part hands or clusters in
cardboard cartons with plastic liners. Plastic slip-sheets are
used between full hands and absorbent paper is placed in the
bottom of the carton. Cartons are staked onto pallets for ease
of pickup and delivery for transport.
• To ensure a net weight of 13kg when a carton of bananas
reaches the markets, they are usually packed to a weight of
13.5 to 13.7kg in order to allow for any weight loss.
 Storage & Ripening Of Banana

• The fruits were subjected to different temperatures and

storage atmospheres and the metabolism monitored by
measuring the amount of carbon dioxide (CO2) and ethylene
(C2H4) evolved
•  High levels of CO2 appeared to harm the bananas although
the green life was prolonged.
• temperature, 20°C; atmosphere, continual C2H4 removal and
low (5–10% v/v) CO2 concentrations; humidity, about 80%.
Application of exogenous C2H4 was the best method of
hastening ripening without loss in fruit quality or flavor.
• The rate of ripening could be reduced by refrigeration, but
 Transportation Of Banana

Means of transport - Ship, truck, railroad

Container transport - Refrigerated container with fresh air supply or

controlled atmosphere

Cargo handling
Because of its impact- and pressure-sensitivity, the fruit has to be handled with
appropriate care.
The required refrigeration temperature must always be maintained, even
during cargo handling.
In damp weather (rain, snow), the cargo must be protected from moisture, as
there is otherwise a risk of premature spoilage.
 Marketing & Consumer Of Banana

• The consumption for bananas, worldwide, is estimated to register a CAGR

of 1.21% for the forecast period of 2019-2024. Asia-Pacific leads
the market with a 61% share of global consumption. India is the world's
leading producer of banana, accounting for nearly 25.7% of the total output.
• Banana is said to be a common man's fruit, because there is large area under
banana in India, its per hectare yield is also the highest (30 - 35 MT/ha) of all
the fruits. Therefore its production is large and the prices are within the reach
of common people. Total area under banana is 3.70 lakh ha, next to Mango.
Among the States, Maharashtra contributes the maximum area of about
90,000 ha. In Maharashtra, area under banana is concentrated in Jalgaon
district with nearly 60% area in that district.
Thank You

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