Ripening technology of banana

1. Natural physiological post-ripening. That is, depending on the post-ripening effect of banana fruit itself, the method of yellow ripening can be achieved without artificial addition of ripening agents. In the warmer season (20 ℃-30 ℃), bananas are combed and packed into fruit baskets of about 25 kg each, then placed in an airtight room and stacked on 3-5 floors, which is ripe in about 7-10 days. 2. Incense to promote ripening. Put the combed bananas neatly into large tile jars, buckets or large plastic bags, large quantities can be carried out in an airtight room, banana fruits are packed and stacked on 3-5 layers. For example, in the ripening room with a volume of 2500 liters, 10 sticks of incense were sealed for 10 hours at 30 ℃ and 20 sticks at 20 ℃ for 24 hours. Bananas with high plumpness can use less stick incense and shorten the sealing time; on the contrary, they should use more stick incense and appropriately prolong the sealing time. After being ripe with airtight incense, the bananas should be transported to a well-ventilated and cool place on a hot day. The best temperature is about 20 ℃. If it is cold, it should be kept warm to prevent cold damage. 3. Heating to accelerate ripening. Put bananas in an airtight room and set a stove in the room. Heat up charcoal or anthracite and boil water on the stove to keep the room temperature around 27 ℃ and the relative humidity close to saturation. This method is often used in winter, and the effect is good. Generally speaking, banana fruit can be ripe yellow in 2 days. 4. Ethenyl accelerates ripening. The ripening rate of banana was also different with different concentration of ethephon and different temperature after treatment. At 17 ℃-19 ℃, when the concentration is 0.2%-0.3%, the pericarp becomes rhubarb 70 hours after ripening; at 20 ℃-23 ℃, when the concentration is 0.15%-0.2%, the pericarp is mostly rhubarb 60 hours after ripening; rhubarb appears 48 hours after ripening at 22 ℃-27 ℃, 0.1%; but when the concentration exceeds 0.3%, it is easy to reduce the fruit quality, soften the pulp and lose its unique flavor. Therefore, in the case of low temperature, we should use higher concentration combined with heating method, the effect of ripening is better. When in use, mix ethephon solution according to the required concentration (add 0.05% washing powder), spray directly (the whole banana fruit is soaked), then dry naturally, and it will be yellow ripe after storage for 3-4 days.