Banana

Bananas are one of the most widely consumed fruits in the world for good
reason.Banana is a typical climacteric fruit characterized by a pre-climacteric phase followed
by a peak in ethylene production that co-ordinates ripening-associated process, including
climacteric respiration, pulp softening, peel de-greening, and production of aroma
compounds (Clendennen and May, 1997).
Bananas are harvested all year round. Fruit is harvested, packed and marketed while
still green. Ripening is usually done at the wholesale markets. The banana is the freshest fruit
available daily throughout the year in all the supermarkets of the large cities in temperature
climates. In contrast to oranges and apples, most of the fruit is consumed within three weeks
after harvest. This is because bananas are extremely perishable, having a rate of metabolism
much higher than any other fruits. To be so readily available throughout the year involves a
streamlined transport system from the plantation packing station to the ships and then to the
ripening rooms and finally to the produce section of the supermarket. In all of this movement,
the aim is to deliver the fruit to the ripening room in a firm green condition as free of
blemishes as possible (Stover, 1987).
Good harvest and post-harvest management is crucial when producing bananas for
market. Poor management can lead to problems, such as uneven ripening (mixed-ripe), that
can decrease the value of an entire consignment.Harvesting bananas is hard work and
involves carrying heavy bunches, which often weigh more than 50 kg, to field trailers.
Particular care and training is needed to avoid injuries to workers and damage to the
fruit.Care needs to be taken to avoid bruising the fruit between harvest and market. Always
use padding to protect bunches during transport to the packing shed. Specially designed
bunch trailers are generally used.
Bananas deteriorate rapidly in hot sun, reducing their shelf life. They should be
harvested quickly and kept shaded while in the field. It is best to cool the fruit quickly by
getting packed fruit to cold rooms as soon as possible, but ensure that the fruit does not cool
below 14°C.
Three key tips for harvesting:
1. Harvest the fruit during the cool part of the day when possible.
2. Shade the fruit during transport to the packing shed.
3. Avoid delays in transporting the fruit to the packing shed.
For packing, fruit is cut from the bunch, washed, drained, graded and packed as hands
into 13 kg cartons. Bananas are graded into extra-large, large and medium sizes. In addition,
fruit is graded into no. 1 and no. 2 grades within these sizes according to blemish. Although
many growers pack their own fruit, the cost of establishing a shed can be considerable. It is
worth investigating central packing facilities or packing with your neighbors.
Three key tips for packing:
1. Cool the fruit in the packing shed with sprays or water dips.
2. Cool the packing shed with forced-air (not lower than 14°C).
3. Refrigerate the fruit while it is being transported to market.
Cabbage
Harvesting
1. When to reap
Most varieties are ready to reap 9 – 10 weeks after transplanting or, when heads are
fully developed, i.e. well firm. Not all the heads in a plot develop at the same time;
therefore, care has to be taken of the reaper to reap only fully mature heads.
2. How to reap
Cabbage should be reaped in the cool of the day, preferably in the early morning.
Reaping is done by using a very sharp knife to cut the stem, about 2 cm below the
base of the cabbage. This will allow 3 – 4 outer levels to remain intact, and which
provide protection for the under layers or the edible portion of the cabbage. This
process will ensure that a very green, hard, and fully developed head of cabbage
reaches the consumer, and that both the quantitative and qualitative aspects of
requirements were achieved.
Field harvesting/field containers
After reaping, care should be taken to minimize bruising, and this can be achieved by placing
the cabbage with outer leaves intact directly into ventilated crates. Cabbage heads should not
be thrown from place to place.
Temporary storage
Cabbage should be stored is a shaded area (under a tree, on a verandah, ect.). Where these
conditions are not available, using tarpaulin or coconut boars, or cool green grass can create
temporary shade. This condition will assist in reducing field heat, thereby extending the shelf
life of the product.
Packaging
Light coloured ventilated crates are recommended with a holding capacity of 55 – 60 lbs per
crate, as against the polypropylene (fertilizer) bags of 100 lbs, which are into the bags. To
accomplish this, the outer leaves are usually removed, thereby exposing the inner, or edible
leaves to bruising and squashing. Then end result is that the consumer receives and inferior
product, and heavy post harvest loss has occurred. Retail packaging can be enhanced by the
use of plastic, which will provide a modified atmosphere (ma).
Transportation
1. Refrigerated trucks, with ventilated crates are highly recommended instead of the
open trucks and bus tops, with over packed fertilizer bags.
2. Open body trucks can be used, but vehicle must be covered by a light coloured
tarpaulin, and traveled in the cool of the day.
Storage
1. Cold storage
The life of the cabbage can be extended for another 2 – 3 weeks, by storing at about 0
- 4°C or 32 - 36°F, and with relative humidity (RH) of 95%.