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BANANA RIPENING: PRINCIPLES AND PRACTICE

BANANABANANARIPENINGRIPENING: : PRINCIPLES AND PRACTICEPRINCIPLES AND PRACTICEDr. Scot NelsonDr. Scot NelsonPlant PathologistPlant PathologistUniversity of HawaiiUniversity of Outline:Presentation management and field practicesBunch management and field nutritionBanana and handlingHarvesting and diseases and disordersFruit diseases and ripeningForced ripeningPRODUCING A CONSITENT BANANA OF HIGH QUALITYPRODUCING A CONSITENT BANANA OF HIGH QUALITYEFFICIENTLY, WITHOUT WASTEEFFICIENTLY, WITHOUT WASTET hree Phases:Three Phases:BUNCH MANGEMENT & FIELD PRACTICESBUNCH MANGEMENT & FIELD PRACTICESHARVESTING AND HANDLINGHARVESTING AND HANDLINGFORCED RIPENING AND MARKETINGFORCED RIPENING AND MARKETINGF ruit Fruit diseases diseases and and disorders,disorders,plant plant nutritionnutritionBest bunch management practices: Best bunch management practices: quality control from the field to the shelfquality control from the field to the shelf Field practicesField practices::yyLeaf removal (diseased leaves, sanitation)Leaf removal (diseased leaves, sanitation)yyDeflowering (of individual fingers)Deflowering (of individual fingers)yyBunch spray (to reduce insect and mold)Bunch spray (to reduce insect and mold)yyBagging and Tagging Bagging and Tagging yyOnOn--time harvesttime harvestyyCareful handling & trans

Fusarium spp., Verticillium spp., Colletotrichum musae, and Acremonium sp. CONTROL: Good packing house hygiene (e.g., clean water in the wash tank); approved fungicides; rapid cooling of fruit after de-handing; refrigerate fruit at not less than 13 degrees C …

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