Key points of storage and preservation of bananas

Bananas have two stages of maturity and ripening. In the ripening stage, starch is mainly accumulated. In the ripening stage, the starch is mainly hydrolyzed into sugar, the taste becomes sweet, the color becomes yellow, and the texture becomes soft.
(I) Storage conditions
1. The suitable temperature is 11-13 °C.
2. Relative humidity 90%-95%.
3. Gas composition O2: 2%-3%, CO2: 4%-5%.
(b) Storage methods Bananas should first be trimmed before storage for management during storage.
1. The banana stalk is the entire ear, which is a commonly used method for short-distance transportation without any packaging. Generally, it is only applicable to local sales.
2. After harvesting the bananas, the bananas are cut into combs with a sharp knife, and the poor quality of the tailed bananas are removed. Individual injuries and diseases should also be removed when the bananas are cut.
3. Axis combing bananas Axis combing bananas is a relatively good method of banana circulation, it can save packaging and transportation costs, while the banana axis contains a lot of water, easily lead to microbial diseases. Therefore, high-quality bananas are easy to store and manage.
4. Antiseptic treatment After finishing the banana ear, wash out the effluent with water, and dry it with 0.1%-0.2% thiophanate-methyl. Eliminate bacteria that adhere to the surface of bananas and reduce the occurrence of diseases during storage.
Banana storage methods include:
1. After the plastic film bags are stored and harvested, the bananas are put into plastic film bags, each containing 10-15kg, and 200g of crushed stones permeated with potassium permanganate solution and 100g of slaked lime are placed in the bags to secure the bags. Store in a ventilated warehouse at 12-14°C and relative humidity of 90%-95%. This method uses the banana's own respiration to reduce oxygen, uses potassium permanganate and slaked lime to absorb ethylene and carbon dioxide, and has good storage effect.
2. Atmosphere storage After bananas are treated with bananas, they are placed in cartons. In the temperature of 13 °C, relative humidity of 85% -90%, O2 is 2%, CO2 is 5% of the air-conditioning stacking storage, can better maintain the quality of bananas.
Because bananas have low maturity during harvesting, they must be cooked after artificial ripening after being stored for a period of time. Ripening generally uses ethephon treatment, ethephon spraying or fruit soaking, the use concentration is generally not more than 0.2%, in order to maintain a certain ripening speed, improve the ripening of banana quality.
(3) Main Problems and Preventive Measures during Banana Storage
1. Stalk Rot Disease This disease is caused by a variety of fungi from the wound infection stem rot, fruit loss, severe banana disease approaching the end of one end of the fruit. The symptoms are mostly soft and brown.
Control methods:
(1) Carefully harvested and carefully handled to prevent mechanical damage.
(2) Treat with a bactericide. Can be used 0.1% benzene special fruit dip treatment, dried and stored in storage.
2. Anthrax There are two types of anthrax on bananas. One is a latent type, which infects unripe banana fruits, and has a long incubation period. A fine round, slightly concave, light brown spot appears on the skin, and then gradually enlarges, the color becomes black, and the whole banana fruit rots badly. The other type is non-latent, the newly harvested banana fruit, which develops at about 10 days at normal storage temperatures, and rapidly expands when cooked, until the fruit rots. This type has no incubation period, short onset time and great harm.
Control methods: The prevention and treatment of banana anthracnose should be started from orchard management, including winter clearing gardens, sterilization, and timely spraying of bactericides. At the same time, mechanical damage should be prevented during the process of harvesting and packaging, and it should be treated with fungicides before entering the warehouse.
3. Low-temperature damage Banana is a tropical fruit, which has a high temperature during the growth period. It is lower than 11°C during storage and is prone to low-temperature damage. The main symptoms are: the skin changes from green to dark gray; with the extension of time, the color deepens and the whole fruit turns black; after ripening, the skin is difficult to separate, the meat is hard and the food is tasteless.
Control methods: Strictly control the temperature during storage; find that the symptoms of cold damage should be treated in time to prevent further expansion.
4. Carbon dioxide damage When the carbon dioxide concentration in the storage environment is higher than 15%, the normal physiological metabolism of bananas will be severely damaged, and intermediate products such as ethanol and ether are accumulated in bananas, causing the fruits to have an odor.
Control methods: Pay attention to timely ventilation during storage to maintain the normal gas composition in the environment.

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