PROTOCOL FOR PACKING Bananas

Click here for BANANA INFORMATION UPDATE 25 /9 / 01

Optimum Transit Conditions:

Pulp Temperature: 12..5°C to 14°C
Relative Humidity: 85% to 95%
Freezing Injury Point: -0.8°C

Approximate Storage Life:

• 4 to 5 weeks.

Deterioration Factors:

• Ethylene contamination;
  
• Crown rot;
  
• Anthracnose.

Harvesting & Storage:

Harvesting occurs when bananas are in a mature, green condition. Cut fruit from the bunch and wash in an approved fungicide dip. Sometimes grade according to size, for example, extra large, large, medium or small. Pack into cartons lined with LLS smartbags to maximise airflow through the cartons during transit and storage. Add 2 ethylene sachets per carton for long transit hauls. Then close bag. Ensure produce is packed dry.

Caution:

Bananas produce ethylene and are sensitive to ambient ethylene. Ensure 2 ethylene absorbing sachets are added to prevent premature ripening during transportation.

Critical Path Analysis:

1. Harvest
2. Wash
3. Chill for 24 hours at 13 - 14°C
4. Sort & Grade
5. Pack dry bananas into LLS smartbag - add 2 ethylene sachet and close bag
6. Close carton and store on Pallet - Do not shrink wrap cartons
7. Re - Store in Coolroom at 13 - 14°C

Disclaimer:
As Long Life Solutions Ltd has no control over handling, storage or transportation of fresh produce packed in its product, the company or its nominated agents, make no express or implied guarantees and therefore all risks associated with the product are the responsibility of the user.