1. Next Storage of Banana

2. Introduction Storage in case of banana refers to keeping banana hands in safe condition for sufficiently long duration of time with minimum deteriorative changes for later use (marketing as fresh or processing). Common deteriorative changes / problems in banana storage 1.Rotting 2.Weight loss / shrinkage 3.Chilling injury 4.Cigar end rot 5.Crown rot. 6.Anthracnose 7.Skin abrasions Next End

3. Storage of Banana Physiological disorders 1.Chilling injury: Chilling injury results from exposing bananas to temperatures below 13°C (56°F) for a few hours to a few days, depending on cultivar, maturity, and temperature. For example, moderate chilling injury will result from exposing mature-green bananas to one hour at 10°C (50°F), 5 hours at 11.7°C (53°F), 24 hours at 12.2°C (54°F), or 72 hours at 12.8°C (55°F). Chilled fruits are more sensitive to mechanical injury. Symptoms include surface discoloration, dull or smokey anal color, subepidermal tissues reveal dark brown straks, failure to ripen, and, in severe cases, flesh browning. Source: http://postharvest.ucdavis.edu/PFfruits/Banan aPhotos/?repository=29277&a=83197 PreviousNext End

4. Storage of Banana Physiological disorders 2. Skin abrasions. Abrasions result from skin scuffing against other fruits or surfaces of handling equipment or shipping boxes. When exposed to low (<90%) relative humidity conditions, water loss from scuffed areas is accelerated and their color turns brown to black. 3. Impact bruising. Dropping of bananas may induce browning of the flesh without damage to the skin. http://www.sarasotafruitandnutsociety.org/information/TropicalFruit/im ages/1_banana_fruit_abrasion_injury_1_000.JPG PreviousNext End

5. Storage of Banana Pathological disorders 1.Crown Rot : This disease is caused by one or more of the following fungi: Thielaviopsis paradoxa, Lasiodiplodia theobromae, Colletotrichum musae, Deightoniella torulosa, and Fusarium roseum--which attack the cut surface of the hands. From the rotting hand tissue the fungi grow into the finger neck and with time, down into the fruit. 2. Anthracnose : Caused by Colletrichum musae, becomes evident as the bananas ripen, especially in wounds and skin splits. http://www.cci- fed.org.lb/ContentPhotos/Photos/Banana- Crown%20Rot%20(1)_050935.jpg http://www.ctahr.hawaii.edu/nelsons/banana/1_anth racnose_banana_fruit_1.jpg PreviousNext End

6. Storage of Banana Control strategies Minimizing bruising; prompt cooling to 14°C (58°F) Proper sanitation of handling facilities; Hot water treatments [such as 5 minutes in 50°C (120°F) water] Fungicide (such as Imazalil) treatment to control crown rot. PreviousNext End

7. Storage of Banana Pathological disorders 3. Stem-end rot. Caused by Lasiodiplodia theobromae and/or Thielaviopsis paradoxa, which enter through the cut stem or hand. The invaded flesh becomes soft and water-soaked.Lasiodiplodia theobromaeThielaviopsis paradoxa 4. Cigar end rot: Caused by Verticillium theobromae and/or Trachysphaera fructigena. The rotted portion of the banana finger is dry and tends to adhere to fruits (appears similar to the ash of a cigar).Verticillium theobromae http://www.cci- fed.org.lb/ContentPhotos/Photos/Banana- Cigar%20End%20Rot_050838.jpg PreviousNext End

8. Storage of Banana Recommended storage conditions Optimum Temperature 13-14°C (56-58°F) for storage and transport 15-20°C (59-68°F) for ripen Optimum Relative Humidity 90-95% PreviousNext End

9. Storage of Banana Rates of respiration Production Rates of Respiration Production To calculate heat production multiply ml CO 2 /kg·hr by 440 to get Btu/ton/day or by 122 to get kcal/metric ton/day. Temperature13°C (56°F)15°C (59°F)18°C (65°F)20°C (68°F) ml CO 2 /kg·hr 1, 2 10-3012-4015-6020-70 1 Low end for mature-green bananas and high end for ripening bananas 2 To calculate heat production multiply ml CO 2 /kg·h by 440 to get Btu/ton/day or by 122 to get kcal/metric ton/day. PreviousNext End

10. Storage of Banana Rates of Ethylene Production Rates of Respiration Production To calculate heat production multiply ml CO 2 /kg·hr by 440 to get Btu/ton/day or by 122 to get kcal/metric ton/day. Temperature13°C (56°F)15°C (59°F)18°C (65°F)20°C (68°F) ul C 2 H 4 /kg·hr 1 0.1-20.2-50.2-80.3-10 1 Low end for mature-green bananas and high end for ripening bananas PreviousNext End

11. Storage of Banana Responses to Ethylene Most commercial cultivars of bananas require exposure to 100-150 ppm ethylene 24-48 hours at 15-20°C (59-68°F) and 90-95% relative humidity to induce uniform ripening.uniform ripening Carbon dioxide concentration should be kept below 1% to avoid its effect on delaying ethylene action. Use of a forced-air system in ripening rooms assures more uniform cooling or warming of bananas as needed and more uniform ethylene concentration throughout the ripening (Source: Kader AA. 1993 Perishables Handling #88, November 1996.) PreviousNext End

12. Storage of Banana Responses to Controlled Atmospheres (CA) 2-5% O 2 and 2-5% CO 2 CA delays ripening and reduces respiration and ethylene production rates. Postharvest life potential of mature-green bananas: 2-4 weeks in air and 4-6 weeks in CA at 14°C (58°F) Exposure to 7% CO 2 may cause undesirable texture and flavor. Use of CA during transport to delay ripening has facilitated picking bananas at the full mature stage. ( Source: Kader AA. 1993 Perishables Handling #88, November 1996.) PreviousNext End

13. Storage of Banana Uniform bulk ripening of banana Fruit harvested in a mature but unripe condition Normal ripening slow, with high weight loss /desiccation. Exposing fruits to ethylene gas in the plastic tents is a simple alternative & economical method for enhancing ripening of fruits. (Contd……) PreviousNext End

14. Storage of Banana Uniform bulk ripening of banana A small quantity of sodium hydroxide is added to ethrel to release ethylene gas, and fruits are exposed to liberated gas in an air-tight portable plastic tent. Fruits are placed in the ventilated plastic crates inside the air-tight tents of known volume. Required/ calculated quantity of ethrel in a container is placed inside the tent to which measured quantity of sodium hydroxide is added for releasing ethylene gas; and the tents are sealed air-tight immediately. A small battery operated fan is kept in tent for uniform circulation of released ethylene gas. Ripening is complete in 18- 24 hrs. Banana bunches/hands exposed to 100 ppm ethlyene gas for 18 hours could ripen in 4 days at room temperature and in 6 days at 20°C. ( ICAR News, Vol 15, No. 4) http://www.indg.in/agriculture/crop_pro duction_techniques/img3.jpg PreviousNext End

15. Storage of Banana Let us sum up To prolong banana postharvest life, the fruit needs to be supported with appropriate storage conditions. As a climacteric fruit, banana’s respiration speed is higher if compared to many fruit species. The speed of this respiration can be controlled at optimum storage temperature (13-14 o C). Chilling injury, skin abrasions, crown rot and cigar end rot are the major storage problems. Most commercial cultivars of bananas require exposure to 100-150 ppm ethylene 24-48 hours at 15-20°C (59-68°F) and 90-95% RH to induce uniform ripening. 2-5% O 2 and 2-5% CO 2, 14°C (58°F) temp. are appropriate CA conditions for storage life of 4-6 weeks. Previous End