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After the bananas are treated with preservatives, they are sealed in film bags and can be stored at room temperature for a longer period of time. After storage, the bananas ripen normally and have a unique banana flavor.
Preservation and preservation of bananas are mainly related to pathological and physiological factors. In addition, they are also affected by a variety of factors such as variety, cultivation management, harvesting, packaging, and transportation. This is a comprehensive technical problem with multiple links and multiple factors. Therefore, to do a good job of preservation and preservation of bananas requires multidisciplinary and multi-sectoral collaboration and comprehensive utilization of multiple means. This combination of previous experience and their own views put forward the following methods for reference only.
1. Preservation work must be done before harvesting. (1) Do a good job of field fertilizer and water management.
(2) Do pest control in the field.
(3) Select the appropriate harvest time and adopt the correct harvesting method so that timely harvesting can be done without injury.
2. Distinguish the causes, select the correct preservatives, and eliminate the pathogens carried by the banana fruits.
3. Develop plants with strong disease resistance.
4. Reducing respiratory intensity, delaying the conversion of carbohydrates, maintaining the humidity of the comb, preventing water loss of the fruit, and maintaining the freshness and quality of the banana.
(1) Treat with preservatives, seal with plastic bags, use the function of automatic atmosphere adjustment, keep the concentration of carbon dioxide and oxygen in the bag constant, reduce the respiratory rate, control the production of ethylene or reduce the release of ethylene.
(2) Storage at low temperature and atmosphere. It is an effective method to rapidly precool the banana to the desired temperature and then place it in a silicon window made of silicone rubber film, a silicon trap or an air conditioner, and an air-conditioned storage room for air-conditioning storage.
(3) vacuum impregnation with 0.05mol/L and 0.1mol/L calcium chloride solution can delay the jump respiratory peak. (The reason is that calcium treatment can increase the extracellular calcium level, compensate for the loss of calcium in the cell wall area, and maintain and regulate the structure and function of the cell wall and cell membrane. The calcium treatment may also reduce the ethylene production or tissue sensitivity to ethylene, thereby delaying Ethylene promotes respiratory jumps.)
(4) Use plant growth regulators such as gibberellin (GA), kinetin and other treatments to adjust the ripening of bananas.
5. Breeding new varieties associated with maturation of low enzymes to slow post-harvest changes and losses of fruits. According to previous research results, it was confirmed that the ripening of bananas, phosphatase content is the key. Therefore, using a genetic engineering technique that controls fruit ripening, a new banana line with a low phosphatase content was developed.
Banana anti-corrosion preservation technology
According to previous research results, during the sealed storage of bananas, the physiological indicators are respiratory intensity 80 mg CO2/kg/h, starch content no less than 9%, soluble sugar content less than 2%, and the carbon dioxide concentration in the packaging bag. 5-7%, oxygen is not less than 1%, ethylene less than 1ppm.