Bananas Quality HARVEST HARVEST TIME: This is a fundamental aspectof the process since it determines, to a great extent, thecharacteristics of the final product. Because the banana is aclimacteric fruit its harvest time is defined in relation to theage of the fruit, a minimum of nine weeks, and its development,which is established in relation to the necessities of the marketdestination. GATHERING: During this phase we make the firstselection of the fruit since the bunches are gathered andclassified according to age and grade, with an appropriate controlof the cutting method and the provision of the necessaryaccessories for harvesting, as well as the treatment that is to begiven the bunches in order to avoid mechanical damage to the fruit.POST-HARVEST HANDLING AND PREPARATION OF THE PRODUCT After thebunches of bananas are gathered they are shipped to the packingplant as quickly as possible. During this process we take greatcare to avoid mishandling, bruising or rubbing of the fruit. Onceit arrives at the packing plant the fruit undergoes severalprocesses in order to be prepared for its later shipment,commercialization and consumption. It is given added value when itspresentation is improved, and it is formally classified accordingto its characteristics. At the same time an effort is made toincrease its shelf life and to guard it from mechanical damage,contamination and the spread of diseases. The process ofpreparation begins when the bunches of bananas arrive at thepacking plant and go through the successive stages of reception andpre-selection , dehanding, selection, cleaning and cutting of handsor clusters, latex cleansing, classification, weighing, fumigationof the crowns, labeling, packing and casing which are describedbelow. RECEPTION AND PRE-SELECTION: This consists of the arrival ofthe bunches at the packing plant where we pre-select them accordingto the condition of the fruit they are made up of, taking intoconsideration the deflowering, size and general aspect of the handsand fruits. The objective is to identify and then separate thebananas that fulfill the requirements of size, grade and appearancewhich characterize our fruits of maximum quality from those that donot fulfill these specifications. STRIPPING AND SELECTION: This iswhere the hands which make up the bunch are separated from thestalk. This is done by cutting them with a stripping shovel, whichleaves the fibrous tissue on the hands that are separated. At thesame time the first selection is made. This is determined by theaspect of the fruits that make up the hands. In this stage theprincipal aspects to be considered are grade, shape, size, andhomogeneity in appearance. CHARACTERISTICS Shape: It is oblong inits length and somewhat curved. Size and weight: The weight of themale plantain is superior. It can weigh anywhere from 200 grams andup per unit. The baby plantain is much smaller than the rest of theother species, and its weight ranges from 100 to 120 grams Color :According to the variety, the skin may be greenish yellow, yellow,reddish yellow or red. The male plantain has a thick greenish skin,and its pulp is white. In the baby plantain the pulp is an ivorycolor, and the skin is thin and yellow. Flavor: The plantain andthe baby plantain are characterized by their intense, fragrant andsweet taste In the male plantain the pulp has a starchy consistencyand its flavor , that which distinguishes it from the rest of theplantains to be eaten raw, is not sweet since it has only a fewsimple carbohydrates. Bananas can be harvested year round and aremore or less abundant according to the season. They are cut whenthey have reached full maturity and begin to yellow. Frequently,and especially in winter, the harvest is taken early and the fruitsare left to ripen by hanging them in a closed, warm and dry lockerand keeping them in the dark. They are boxed in cardboardcontainers with a weight of 20 kilograms each. The shipment of thefruit is done in vehicles refrigerated at a temperature of 14degrees Centigrade. HOW TO SELECT AND KEEP THEM They must always bewhole, without bumps or bruises. In the plantain and the babyplantain, which are eaten raw, the color is indicative of theripeness of the fruit. Pieces of the fruit that are excessivelysoft should be rejected. The presence of back spots or stains onthe skin does not affect the quality of the piece. This fruit doesnot require special conditions for storage. All that is necessaryis to keep them in a cool, dry place that does not receive directsunlight. If they are kept in a locker, the plantain skin darkenswhich alters its external appearance but does not affect itsnutritional value in any way. The darkening of the skin can beavoided by wrapping the fruit in newspaper. Bananas can be frozenand kept for some two months. Furthermore, the baby plantains arebetter kept in bunches and not as individual pieces of fruit andshould be eaten as soon as possible once they have ripened. EXPORTQUALITY PRESENTATION OF THE PLANTAIN FOR EXPORT The plantain forexport can not have splitting in its peel, signs of wilting,bruises, excessive scarring or broken ends. Small scars caused byinsects or fruit stains are acceptable, but not those produced byreason of mechanical mishandling (harvesting, shipment, etc.) Thecolor requirement varies according to the final market destinationand the use to be given the fruit. For example, in the UnitedKingdom the plantain must arrive at the wholesale market with abright green color, while in Holland the plantain that arrives in amore advanced stage of ripening is appreciated ( a yellowish greencolor). THE POINT OF RIPENING The point of ripening for the harvesttime of the plantain for export depends on the product that isdemanded. For this reason the type of plantain that is required forthe United Kingdom must be harvested bright green in the preclimacteric condition, while the fruit destined for Holland can beharvested when the peel has a less bright green color. In general aminimum degree of ripening is required indicated by a "threequarter light" color and a size of 22 cms. per unit. The plantainin this state presents angular pieces of fruit with distinctborders. As the fruit ripens on the plant the pieces, or "fingers",take on a less angular and more rounded form (the same for the babyplantain). It is very important that this minimum degree ofripening be observed because the final stage of ripening depends onthe original physiological ripening. It is recommended to harvestthe plantain either the day before or the same day of shipment. Toprevent diseases in the crown it is recommended to soak the crownin a solution of 0.05% thiabendazol. SIZE AND WEIGHT PER UNIT PIECEEach plantain (unit piece) for export may measure between 22 an 30cms. in length and 2 to 5 cms. in width. Its weight ranges between300 and 400 gms. One bunch must have a minimum of 4 unit pieces. Astalk weighs around 18 kgs. Approximately 1.4 stalk per box arepacked.
