Kimi@lindic.cn
Banana ripening method
Release time：
Jun 16,2022
Source：
In order to ensure safe transportation, bananas are harvested when they are green. The skin of raw bananas is thick and green, and the meat is hard and astringent, which makes them inedible. After being cooked, the starch is converted to sugar, the astringency disappears, and the texture becomes soft. Bananas also gradually turn yellow at the right temperature after storage, but ripening is inconsistent.
In order to ensure safe transportation, bananas are harvested when they are green. The skin of raw bananas is thick and green, and the meat is hard and astringent, which makes them inedible. After being cooked, the starch is converted to sugar, the astringency disappears, and the texture becomes soft. Bananas also gradually turn yellow at the right temperature after storage, but ripening is inconsistent. In order to supply the market in time, shorten the ripeness time, so that the market fruit maturity is consistent, good appearance, people use a variety of methods artificial ripeness. There are several ways to do this.
① Ethephon Ripening Ethephon is prepared into 0.2% (2000ppm) solution, which can be sprayed and then covered with plastic cloth to stimulate the fruit to produce ethylene and play a role in ripening. 17 ~ 19℃, 2 ~ 3 days banana yellow ripe. When the ripening temperature is high, the concentration of ethephon can be small. When the temperature is above 25℃, the yellow ripeness will be reached after 2 days of treatment with 0.1% liquid medicine.
(2) ethylene ripener Put the banana in a closed plastic tent or ripener room, keep the temperature at 18 ~ 22℃, the relative humidity is 85% ~ 90%, the banana code is good, according to the volume of 0.1% ~ 0.2% ethylene gas concentration aerated, add ethylene gas once an hour, a total of 2 ~ 3 times, closed 1 ~ 2 days after taking out the banana, 2 ~ 3 days yellow ripener. When the ripening temperature is too high, the skin is still green, but the flesh is fully ripe, and the color, fragrance and taste are poor. The temperature is too low, and the ripening time is prolonged.
(3) Incense ripening is a traditional old ripening method. Put the banana in an airtight container or a small room, light the big incense, take out the fruit two days later, 5 ~ 6 days change yellow ripening. How much incense to use, the length of sealing time, according to the temperature and banana fullness. Such as accommodate 2500 kg bananas, the temperature is about 30℃, with 10 sticks of stick incense, closed for 10 hours; About 25℃, with 15 sticks of stick incense, sealed for 20 hours; At about 20℃, stick incense 20 sticks, sealed for 20 hours. Banana fruit full degree can use less incense. Closed smoked bananas, in hot days to move the banana to the air circulation, cool place, it is best to let it mature about 20℃, winter should pay attention to prevent cold.
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The establishment of Lind Industrial Control Co., Ltd. can be traced back to 1997, and its headquarter is located in the beautiful coastal city of Weihai, Shandong China. The company focuses on the field of automation control and refrigeration.
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