Facts about bananas Procedures on pre-harvest and post-harvest of bananas Maturity signs of Bananas Process of Handling and Storage of Bananas Nutritional Value of Bananas Post harvest Diseases of Bananas Transport of Bananas to Market Mobile packing Unit

1. BANANA

2. Objectives:
 Share trivia about banana
 Determine the signs of maturity of banana
 Procedures of Post-harvest, Process of Handling
and Storage

3. Trivia about banana
 Banana was first mentioned in Buddhist texts 600
years BC. Alexander the Great was first to discover
the taste of the banana in Indian Valleys around
327 BC
 According to Spanish history, Friar Tomas de
Berlanga brought the first banana root stocks and
planted them in the rich soil of the Caribbean in
1516
 In India, bananas were called “Fruit of the Wise
Men”

4. Trivia about banana
 4rth largest produced fruit crop of the world
 fourth largest produced commodity by the
Philippines
 often erroneously referred to as a “tree”
 it is actually an herb with succulent, very juicy stem
– a cylinder of leaf petiole-sheaths, reaching a height
of 20-25 ft. and arising from a fleshy rhizome or
corm

5. Trivia about banana
 it needs 10-15 months of frost-free conditions to
produce a flower stalk
 Bananas grow best in full sun; freezing temperatures
as well will kill the foliage
 Banana is a good sources of carbohydrates, fiber,
vitamins A, B6 and C, potassium, phosphorus and
calcium.

6. Banana, raw Nutritional value per 100 g
Energy 90 kcal 370 kJ

7. Signs of maturity of banana
 The dwarf bananas are ready for harvest within 11 to 14
months after planting while tall varieties take about 14
to 16 months to harvest.
 Fruits usually mature in 120 to 140 days after
flowering.
 The fruit bunch is harvested when the ridges on
their surface changes from angular to round.
 The dried parts of flowers at the top of fruit drop off
easily.
 The top most leaf starts drying as the bunch matures.
 Colour of fruits or fingers changes from dark green to
pale green.

10. Procedures of Post-harvest, Process of
Handling and Storage

11. Procedures of Post-harvest, Process of
Handling and Storage

12. Procedures of Post-harvest, Process of
Handling and Storage

13. Procedures of Post-harvest, Process of
Handling and Storage

14. Procedures of Post-harvest, Process of
Handling and Storage

15. Procedures of Post-harvest, Process of
Handling and Storage

16. Procedures of Post-harvest, Process of
Handling and Storage

17. Procedures of Post-harvest, Process of
Handling and Storage

18. Procedures of Post-harvest, Process of
Handling and Storage

19. Procedures of Post-harvest, Process of
Handling and Storage

20. Procedures of Post-harvest, Process of
Handling and Storage

21. Procedures of Post-harvest, Process of
Handling and Storage

22. Procedures of Post-harvest, Process of
Handling and Storage

23. Procedures of Post-harvest, Process of
Handling and Storage

24. Procedures of Post-harvest, Process of
Handling and Storage

25. Procedures of Post-harvest, Process of
Handling and Storage

26. Procedures of Post-harvest, Process of
Handling and Storage

27. Procedures of Post-harvest, Process of
Handling and Storage

28. Procedures of Post-harvest, Process of
Handling and Storage

29. Procedures of Post-harvest, Process of
Handling and Storage
 Banana is transported in specialized refrigerated
ships.
 Bananas are loaded into refrigerated cargo vessels
and shipped green at a controlled temperature of
14.5°C (58ºF)
 A long time ago bananas were imported in stems.
Then from, Rotterdam to Brussels by train.
Afterwhich they will be stocked in temperature
controlled rooms until they mature. Today,
bananas temperature controlled rooms until they
mature.

30. Procedures of Post-harvest, Process of
Handling and Storage
 Today, bananas are imported in boxes, which
enables a more easy manipulation and a more
convenient process of transportation.
 just like in the past, they are stocked in hermetical
ripening rooms for 6-8 days at a temperature that
does not exceed 14.5°C which allows a homogenous
ripening of bananas even at different sizes.

31. Prepared by:
Bernadette C. Abarcar