The bananas should be assembled and dropped in the hanging state, and the off-axis should be used for the combs.
The problem of preservation and preservation of bananas has always been the focus of banana research in our province. Over the years, we have obtained research on the occurrence and prevention of postharvest diseases of banana, the appropriate harvesting period, post-harvest physiology and chemistry, and the selection and application of postharvest preservatives. Some progress has been made to promote the problem of banana storage and transportation. Based on the results of comprehensive prevention and anti-corrosion preservation of post-harvest diseases of bananas for more than a decade, we have taken reference and learned from domestic and international experience to summarize and formulate a set of technical regulations for post-harvest treatment of bananas that have been popularized and applied in banana growing regions in and outside the province. In the production has achieved good results.
First, timely harvest
1. Appropriate harvesting maturity and ripening standard Banana fruit harvesting period should be based on the difference in sales and establish the maturity standards for fruit harvesting. When the bananas are sold for near-field sales, the harvesting maturity is 8.5-9.5 percent, while the Beiyun is sold or short-term storage and transportation should be 7.5-8.5 percent. At present, our province generally adopts fruiting days and fruit plumpness to make judgments. For near-ground sales, the spring banana should be 90 to 100 days after budding, the summer and autumn bananas should be 80 to 90 days after budding, and the winter banana 130 to be broken after budding. In 150 days, the vernacular angle of the plantain was relatively blurred, and the fruit body was harvested when it was round. However, in the case of remote sales or short-term storage and transportation, the spring bananas are 80 to 85 days after budding and the summer and autumn bananas are 70 to 80 days after budding. After 120 to 130 days after the bud was cut off, the black banana was still visible when the corners of the fruit were still visible and the fruit body was slightly rounded.
2. The harvesting method is generally selected on sunny days. In case of a typhoon season, harvesting should be carried out before the typhoon arrives. Fruit should not be harvested within 2 to 3 days after the storm. If the water level in the field is high, the water level in the plant should be discharged to 50 cm or less within 3 days before the harvest. The harvesting process should be carried out with care, with no injury and harvest operations.
II. Plantain combing, fruit cleaning and grading of bananas The production of goods and equipment and warehouses should pay attention to the sanitation and disinfection of the processing sites, utensils and warehouses. The processing field should be located in a place where water is convenient, cool and ventilated, and is clean and flat. It is best to have a roof. Factory building.
1. The banana sac should be assembled and dropped in the suspended state, and the off-axis should be used for the comb. The banana fruit harvested on the day is generally processed and processed on the same day.
2. The fruit cleaning banana comb is placed directly into the washing pool for two-stage cleaning after the bananas are combed, and the fruit is washed once with running tap water, and the remaining flowers are erased. It is not possible to repeat the cleaning of the fruit several times with still water, otherwise it will cause a large number of bacteria to accumulate in the pool, causing the healthy fruit to be infected by the bacteria. The traces of banana milk on the surface of the fruit can be washed with 0.5% to 1% chlorine aqueous solution or 1% to 2% aqueous acetic acid solution.
3, classification of fruit should be based on the size of the fruit, peel color classification. Commodities generally require a clean, green appearance, a good fruit shape, and a consistent maturity. The length of the banana finger is: the first banana is longer than 21 cm, the second banana is 18-21 cm, the third banana is longer than 16 cm, and the single fruit weight is more than 130 grams. Fruits with high maturity are sold in close proximity after ripening, and the disease will be processed and processed separately.
Third, anti-corrosion treatment
1. If the fruit is directly packed and transported, if the fruit is healthy and the appearance is clean and in good condition, it can be packaged and transported directly without any antiseptic treatment after the collection and combing. This method is simple and economical, can reduce the mechanical damage caused by post-harvest processing links, and saves costs. It is suitable for near-ground transportation. However, due to no antiseptic treatment, sales should be ripened as soon as possible after reaching the place of sale.
2. Anti-corrosion treatment of fruits and fruits Anti-corrosion treatment of fruits should be based on safe, high-efficiency, low-toxicity, low-residue special anti-corrosion and preservative agents. It is forbidden to abuse bactericidal agents to act as banana fruit preservatives. At present, the newer preservatives are mainly 45% SC cream emulsion and 40% fresh Bao banana preservative. The use concentration is 500-1000 mg/L, and the control effect is generally over 90%. After the banana antiseptic and preservative is diluted with water to the required concentration, the antiseptic liquid is fully stirred and the drug temperature is the general tap water temperature. After the banana comb is put into the pool, the liquid should be immersed in the fruit surface. The fruit immersion time is 1 to 2 minutes. Then it is picked up and placed on a clean, flat, smooth shelf to be dried and then ready for packaging. The excess liquid should be recycled to the pool. in.
3, waxing In order to prevent the lack of peel gloss, increase fruit consumption and strengthen the appearance of bananas, you can wax the banana. The water wax is diluted into a water wax solution in proportion to the water, and the fruit is immersed in the water wax solution for about 0.5 to 1 minute and then picked up and dried. Currently used water waxes are American-made water waxes and domestic water waxes, and sucrose esters can also be used.
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