Suggested use PEAKfresh to package bananas a stem of formed bananas is usually wrapped in a blue diathene plastic bag. Diathene bags aid the ripening process and protect the fruit on the palm. The tips of the bananas where the flowers have wilted are treated with the chemical thiabendazole to prevent fungal infection to the formed banana. In advanced plantations, thiabendazole is applied by aerial spraying whereas in third world countries it is brushed on by hand. Bananas at harvest give off a measurable quantity of ethylene gas which needs to be controlled to accommodate transportation and timing as part of the marketing of bananas.The general harvesting procedure is to cut the stem of bananas from the palm which is usually still wrapped in diathene plastic. Once the plastic outer wrap has been removed bananas are normally broken down into hands to allow the excretion of latex. It has been the practice in the past to force pack hands of bananas into boxes with a degree of damage. Current practice is to break the hand of bananas down into clusters of three or five bananas which are much easier to pack in terms of volume obtained in the box. Removal of excess latex is the key to preventing brown spots or damage on the skin.
Most banana packing boxes use a polyethylene liner to maintain adequate humidity levels. It is the practice overseas to also use a pad attached to the crown of the hand of bananas after the latex has been excreted.
Green bananas should be stored at constant temperature range of 13ºC up to 15ºC. To ripen green bananas they should be stored at a temperature range of l4ºC up to 15ºC and 95% humidity.
Overseas method storage temperatures and humidity levels, transit and destination conditions are factors likely to affect the performance of PEAKfresh® products and no liability for indirect or consequential damage can be accepted.
Important Please Read
All recommendations for the use of PEAKfresh products are given in good faith and based on proven field experience. Packaging method storage temperatures and humidity levels, transit and destination conditions are factors likely to affect the performance of PEAKfresh products and no liability for indirect or consequential damage can be accepted. We recommend that PEAKfresh products be trialed under local conditions before introduction to large scale commercial applications.