Harvest & Post Harvest Technology
Harvest
Post Harvest Technology
Harvest
Harvest
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The dwarf bananas are ready for harvest within 11-14 months after planting, while tall cultivars take about 14-16 months to harvest.
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A bunch usually takes90-120 days to mature after shooting.
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The maturity of banana is indicated by drying of top leaves, change in colour of fruits from dark green to light green and tendency of the floral end of the fruit to fall by slightest touch by hand.
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The mature fruit becomes plumpy and all the angles are filled in completely. When tapped the fruit gives metallic sound.
Methods
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Low growing varieties are harvested by cutting through the bunch stalk about 30-35 cm above the top hand.
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With taller varieties, the stem of the plant will be partly cut through to bring the bunch down within the harvester's reach.
YIELD
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Post Harvest Technology
Dehandling
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After harvest, dehandling should be carried out with a sharp, clean Banana knife, making a smooth cut as close as possible to the stem.
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After dehandling, the fruits are placed with the crown facing downwards onto a layer of leaves to allow for latex drainage.
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In order to restrict crown disease development, the hands should be dipped in a solution of 0.1% Benlate or Thiabendazole
Stowing
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After harvest banana bunches are arranged in rows with the cut ends of pedicel upward, called stowing
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Stowing is required at two stages.
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Soon after harvest, the bunches re stowed in the field usually overa bed of banana leaves.
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Before a carriage arrives, harvested bunches continue to remain stowed in this condition which pave way to spread of inoculums to healthy sites
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During transport and at the wholesalers god own the bunches are again stowed before sending them to ripening room.
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During stowing the fruits are invariably subjected to mechanical or insect injury in addition to the spread of pathogens carried from field in latent condition or prevalent under local condition of storage.
Packaging
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The arrangement of fruits in box has to be horizontal in two rows keeping crown end towards box side and fruit tips towards the center of the box
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While packing in single layer, the hands should be placed in the vertical positions by keeping their tips up and crown downside.
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Cushioning pads or kraft paper should be placed at the bottom of the box and fruit may be covered in LDPE liner of 100 gauges inside the box to create modified atmosphere.
Precooling
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The fruit destined for the distant and export market should be precooled considerably for extending the storage life.
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Precooling of the produce should be done within 10 - 12 hrs of bunch harvesting.
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The fruit packed in boxes should be precooled by forced air cooling at 13° C and 85 - 90% RH.
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It may take 6 to 8 hrs to bring the fruit pulp temperature to 13° C from field temperature of 30° C to 35° C.
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The boxes should be immediately moved to cold rooms for storage purpose.
Storage
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Bananas can be exported successfully by sea-shipment if the guidelines related to harvest maturity are strictly followed.
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Storage conditions of 13° C and 85% to 95% relative humidity are required.
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Storage temperature below 13° C would cause chilling injury to fruits resulting in surface discolouration, dull colour, failure to ripen and browning of flesh.
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The storage life at 13° C depends on the cultivar and varies from 3 to 4 weeks.
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A combination of low temperature with controlled atmosphere storage can further extend the storage life.
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Banana (Robusta cvr.) fruits could be stored in green unripe condition for 8 weeks under controlled atmosphere storage condition of 5% O2 + 5% CO2 at 12° C to 13° C with post storage ripening period of 4 to 5 days under ambient conditions.
Ripening
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Green bananas in boxes and or cushioned plastic crates should be loaded into the ripening room (lower temperatures can damge the fruit)
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The room should be closed, insulated and airtight and be maintained at 16 to 180 C and 85-90 % RH.Temperature is controlled and maintained by thermostat.
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Supply ethylene into the room at a concentration of around 100 ppm (0.01%)
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The ethylene act as a catalyst initiating the hormonal process of ripening.
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The room is kept closed for 24 hours. At the end of 24 hrs, room should be ventilated to clear the ethylene gas and the carbondioxide released during the initial ripening phase and maintain at 18° C reducing to 15° C over three to four days.
Transportation
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The harvested bananas from the gardens located in villages are usually transported as head loads, on ponies, as cart loads andas lorry loads, the transport for interstate trade are mainly effected through lorry services and railway wagons.
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Due to difficulties faced by wholesalers to arrange wagons,too in correct time, lorry transport is more depended in India.
VALUE ADDED PRODUCTS
INTRODUCTION
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Both ripe and unripe Bananas and plantains are normally peeled and sliced before drying, although Banana figs are sometimes prepared from whole ripe fruit.
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Sun drying is the most widespread technique where the climate is suitable but drying in ovens or over fires is also practiced.
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Many Banana products are now produced on an industrial scale, including the traditional Banana figs and flour, and the processing techniques
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In general, to obtain a good-quality product from ripe-Bananas the fruit is harvested green and ripened artificially under controlled conditions at the processing factory. After ripening, the Banana hands are washed to remove dirt and any spray residues, and peeled.
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Most production for local sale is of green cooking Bananas and plantains, because ripe desserts Bananas are easily damaged in transport. Ripe Bananas suffer a high rate of damage and loss, even when moving only short distances.
PRODUCTS
BANANA SLICE
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Several methods for canning of Banana slices in syrup are used.
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Best-quality slices are obtained from fruit at an early stage of ripeness.
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The slices are processed in syrup of 25 ° brix with pH about 4.2, and in some processes calcium chloride (0.2%) or calcium lactate (0.5%) are added as firming agents.
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A method for producing an intermediate-moisture Banana product for sale in flexible laminate pouches has been developed.
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Banana slices are blanched and equilibrated in a solutiOn containing glycerol (42.5%), sucrose (14.85%), potassium sorbate (0.45%), and potassium metabisulphite (0.2%) at 90 °C for 3 minutes to give a moisture content of 30.2%
BANANA POWDER
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In the manufacture of Banana powder, fully ripe Banana pulp is converted into a paste by passing through a chopper followed by a colloid mill.
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1 or 2 % sodium metabisulphite solution is added to improve the colour of the final product.
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Spray or drum - drying may be used, the latter being favoured as all the solids are recovered.
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A typical spray drier can produce 70 kg powder per hour to give yields of 8 to 11% of the fresh fruit, while drum-drying gives a final yield of about 13% of the fresh fruit.
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In the latter method the moisture content is reduced to 8 to 12 % and then further decreased to 2 % by drying in a tunnel or cabinet drier at 60° C.
BANANA CHIPS
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Typically, unripe peeled Bananas are thinly sliced, immersed in a sodium or potassium metabisulphite solution, fried in hydrogenated oil at 180 to 200°C, and dusted with salt and an antioxidant.
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Alternatively, slices may be dried before frying and the antioxidant and salt added with the oil.
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Similar processes for producing plantain chips have been developed.
BANANA BEVERAGES
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In a typical process, peeled ripe fruit is cut into pieces, blanched for 2 minutes in steam, pulped and pectolytic enzyme added at a concentration of 2 g enzyme per 1 kg pulp, then held at 60 to 65° C and 2.7 to 5.5 pH for 30 min.
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In a simpler method, lime is used to eliminate the pectin. Calcium oxide (0.5%) is added to the pulp and after standing for 15 minutes, this is neutralized giving a yield of up to 88% of a clear, attractive juice.
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In another process Banana pulp is acidified and steam-blanched in a 28 -in Hg vacuum which ensures disintegration and enzyme inactivation. The pulp is then conveyed to a screw press, the resulting purée diluted in the ratio 1:3 with water, and the pH was adjusted by further addition of citric acid to 4.2 to 4.3, which yields an attractive drink then this was centrifuged and sweetened.
BANANA JAM
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A small amount of jam was made commercially by boiling equal quantities of fruit and sugar together with water and lemon juice, lime juice or citric acid, until setting point is reached.
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For example, 15% of mango pulp, 30% orange pulp was added to the Banana pulp. Then 600 g of sugar for 1 kg of fruit was added and boiled. 20 gm of citric acid was added and stirred continuously till it boiled and reaches the consistency of jam. Then the jam was filled in the bottles.
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Poovan, karpooravalli varieties of Banana are suitable for jam making.
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In another process Banana pulp is acidified and steam-blanched in a 28 -in Hg vacuum which ensures disintegration and enzyme inactivation. The pulp is then conveyed to a screw press, the resulting purée diluted in the ratio 1:3 with water, and the pH was adjusted by further addition of citric acid to 4.2 to 4.3, which yields an attractive drink then this was centrifuged and sweetened.
BANANA JELLY
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Banana fruit is cleaned and cut into small pieces and 200 g of chopped pieces was taken and water was added until the fruit pieces get submerged and it was boiled for 30 minutes in a light heat.
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Muslin cloth was taken and the content was filtered until a clear solution was obtained.
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Based on the amount of clear solution obtained, 450 gm of sugar and 1% of citric acid should be added and boiled.
BANANA SQUASH
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Pectinase was added to the Banana pulp (1 gm / 1 mg) and soaked for 5 hours.
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2 mg sugar was added to 1 kg of pulp per litre of water, 10 gm citric acid was added to the juice pulp and boiled. Then the mixture was strained
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Some clarified juice, 7 mg potassium metabisulphite was added and bottled in a ratio of 1 part of squash with three parts of water.
BANANA WINE
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Peel ripe bananas and slice thinly.
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Measure. To every one part sliced bananas, add one-and-one-a-half parts water.
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Boil for 30 minutes or longer depending upon the quantity of the pulp.
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Strain.
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Add sugar to the extract (one part sugar to every three parts extract).
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Stir and boil to dissolve the sugar. Sugar content should be 22-24 degrees. Brix.
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Allow to cool.
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Place in clean glass container or demi-johns.
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Inoculate with yeast (one tablespoon Red Star yeast to every 40 liters of boiled sweetened juice).
BANANA STEM CANDY
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Select the stem that has already yielded a crop of mature bananas.
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Remove the outer sheath ar1d cut then into circular slices of % inches thick.
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Soak these slices in solution prepared by adding ½ tea spoonful potassium metabisulphite and one teaspoon citric acid in 2 liters of water to retain good color of candy and prevents discoloration.
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Boil the slices and cool then puncture lightly all over the slices with a fork.
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Take 3 kg of sugar and put alternate layers of sugar and slices keep it for one night. Then next day syrup will be produced than add one more kg of sugar and heat till a single thread consistency is obtained.
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Again keep it for overnight and next day add one kg of gar to it and boil till consistency is obtained. Then strain of the syrup. Then candy pieces are ready
BANANA PUREE
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Banana purée is obtained by pulping peeled, ripe Bananas and then preserving the pulp by one of three methods:
1.Canning aseptically
2.Acidification followed by normal canning
3.Quick-freezing. -
The bulk of the world's purée is processed by the aseptic canning technique. Peeled, ripe fruits are conveyed to a pump which forces them through a plate with 1/4-in. holes, then onto a homogenizer, followed by a centrifugal de-aerator, and into a receiving tank with 29 in. vacuum, where the removal of air helps prevent discoloration by oxidation.
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The purée is then passed through a series of scraped surface heat exchangers where it is sterilized by steam, partially cooled, and finally brought to filling temperature.
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The sterilized purée is then packed aseptically into steam-sterilized cans which are closed in a steam atmosphere.
FIBRE
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Banana Plant is an auspicious and ancient fruit crop grown in the South of India. After the fruit and the leaves are harvested, the bark of the tree is used which otherwise would have gone waste. Banana Fiber is extracted from Banana tree bark. The trunk is peeled. Brown-green skin is thrown away retaining the cleaner or white portion which will be processed into knotted fibers.
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The banana fibre is composed of cellulose – 62%, lignin - 29%, hemicellulose - 3%, rectin - 2%, miscellaneous - 4%. By-products of the fibre are : fabrics, bags, various types of mats, interior decoration items, window blinds, cushion covers, bolster covers, table lamps and folders, to name a few.
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Due to the relatively high cost of synthetic fibres and health hazards, it becomes necessary to explore natural fibres. Banana Fibre is a good alternative to this.
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Banana Fibre is Eco friendly and Chemical free. It is grease proof, water and fire resistant and totally bio-degradable.
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Banana Fibre is the Fibre extracted from the trunk of Banana tree which is considered as a waste.
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Banana fiber is used in manufacturing industries of handicrafts, home decorative, door mats, table mats, pooja and meditation mats. Paper made out of banana fiber is having very good export potential for 25 countries including European countries.
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Banana fiber has got very wide usage in the units like:
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100% chemical free tissue paper, filter paper, paper bags, craft papers, greeting cards, wedding cards, carry bags, nursery pouches, art papers, decorative papers, tissue papers, bond papers, paper products like pen stands, table decorative, land shades etc., Products that are made out of banana fiber has very good market.
TEXTILES
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The Banana plant has long been a source of fiber for high quality textiles.
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In Japan, Banana cultivation for clothing and household use dates back to at least the 13th century. In the Japanese system, leaves and shoots are cut from the plant periodically to ensure softness.
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Harvested shoots are first boiled in lye to prepare fibers for yarn-making.
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In a Nepalese system the trunk is harvested instead, and small pieces are subjected to a softening process, mechanical fiber extraction, bleaching and drying. After that, the fibers are sent to the Kathmandu Valley for use in rugs with a silk-like texture. These Banana fiber rugs are woven by traditional Nepalese hand-knotting methods, and are sold RugMark certified.
BANANA PAPER
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Banana fiber is also used in the production of Banana paper.
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Banana paper is used in two different senses: to refer to a paper made from the bark of the Banana plant, mainly used for artistic purposes, or paper made from Banana fiber, obtained from an industrialized process, from the stem and the non-usable fruits. This paper can be either hand-made or in industrial processes.
BANANA FIGS
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Select firm, ripe Cavendish bananas.
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Peel.
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Blanch for 30 seconds in boiling syrup made up of one part water and ¾ part sugar. Brown sugar may be used.
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Cook for one minute.
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Remove from fire and let bananas soak in the syrup overnight.
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Drain bananas.
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Add ¼ part sugar to syrup and boil.
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Add bananas and cook for one minute.
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Everyday for three more days, concentrate syrup by boiling for five to seven minutes.
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Soak bananas. On the final concentration, the syrup must attain a thick consistency.
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Soak bananas in the thick syrup for a week to plump and be thoroughly impregnated with syrup.
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Drain bananas and dry. The figs when dried can be handled without sticking to the finger
BANANA WINE
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Peel ripe bananas and slice thinly.
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Measure. To every one part sliced bananas, add one-and-one-a-half parts water. Boil for 30 minutes or longer depending upon the quantity of the pulp.
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Add sugar to the extract (one part sugar to every three parts extract).
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Stir and boil to dissolve the sugar. Sugar content should be 22-24 degrees. Brix.
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Allow to cool.
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Place in clean glass container or demi-johns.
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Inoculate with yeast (one tablespoon Red Star yeast to every 40 liters of boiled sweetened juice).
BANANA FLOWER PICKLE (THOKKU) FROM WASTE BANANA MALE FLOWER BUDS
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| Banana Flower Pickle (Thokku) from waste banana male flower buds |
Name of the Technology
Banana flower pickle (Thokku) from waste banana male flower buds.
Application / Use
The banana male bud is a waste material produced during crop production with less economic value. It is converted into a high value added product by making pickle (Thokku). The process involves removal of pistil, blanching, grinding and addition of spices and oil. The protocol and recipe was standardized. The product is tasty and stable for a year at room temperature.It can be adopted by food processing industries for commercial manufacture of pickles (Thokku). It is a low salt, low oil pickle suitable for all age groups. It is creation of wealth from waste and an additional source of income.
Description
The banana male bud is a waste material produced during crop production with less economic value. It is converted into a high value added product by making pickle (Thokku). The process involves removal of pistil, blanching, grinding and addition of spices and oil. The protocol and recipe was standardized. The product is tasty and stable for a year at room temperature.
Input needed
Raw material : Banana male flower bud Plant & Machinery: Working tables, blancher, grinder, frying pans, pickle filling and packing machine/ pouch sealing machine Power : 5 HP Manpower : 6 persons Land /Space : 1000 sq. ft. covered plinth area. Investment : Rs.1.50 lakhs
Output capacity
200 kg per day ( 8 hours)
Specific benefits and impact
It is rich in fibre and low in salt hence good for health. Banana flower has medicinal values. The technology is simple and easy to adopt. The raw material is easily available and the cost benefit ratio is very high. Highly suitable for rural enterprises.
Nutritive Profile (per 100 g):
Energy - 384.282 Kcal
Total Carbohydrate - 14.00%
Fat - 34.75%
Protein - 3.883%
Acidity - 0.691%
PH - 4.43%
Total chlorides - 6.76%
Acid Value - 5.61mg (KOH)/g
Crude Fibre - 2.88%
P |
K |
Ca |
Mg |
Na |
Fe |
Cu |
Mn |
0.257 |
0.433 |
3.028 |
1.388 |
2.70 |
1.90 |
0.3950 |
1.045 |
Unit cost
Rs.80/- per kg of finished product
Developed by
Dr. C.K. Narayana
Contact Person
The Director, National Research Centre for Banana, Thogamalai Road, Thayanur Post, Tiruchirapalli – 620 102. Tamil Nadu. E-mail: directornrcb@gmail.com, Phone: 0431-2618106 / 2618104, Fax: 0431-2618115
Name of the Institute
National Research Centre for Banana, Tiruchirapalli, Tamil Nadu
Technology clientele
Public and Private
Patent obtained / applied for
Nil
Licensing right
ICAR
BANANA SOUP MIX USING BANANA FLOWER AND FLOUR
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| Banana Soup Mix using dried banana flower and flour |
Name of the Technology
Banana Soup Mix using dried banana flower and flour
Application / Use
It can be adopted by food processing industries for commercial manufacture of banana soup. It is suitable for all age groups. It can be adopted by small to medium scale industries.
Description
It is a banana male bud is a waste material produced during the crop production with less economic value, which is converted into high value added products. This process involves mixing of banana flour, corn flour, dried vegetable and spices in various proportions. The product is tasty and stable for six months at room temperature without affecting quality.
Input needed
Raw materials: Banana male flower and banana flour, plant & machinery, hot air oven, flour mill, blender and packing machine Power: 10 HP Manpower: 4 persons Land /Space: 1200 sq. ft. covered plinth area. Investment : Rs 10.0 lakhs
Output capacity
50 kg per day (8 hours)
Specific benefits and impact
Banana male bud is a waste material which has several medicinal properties and the raw material is also easily available. It is highly suitable for rural enterprise.
Unit cost
Rs.100/- per kg
Developed by
Dr. C.K. Narayana
Dr. M.M. Mustaffa
Contact Person
The Director, National Research Centre for Banana, Thogamalai Road, Thayanur Post, Tiruchirapalli – 620 102. Tamil Nadu. E-mail: directornrcb@gmail.com, Phone: 0431-2618106 / 2618104, Fax: 0431-2618115
Name of the Institute
National Research Centre for Banana, Tiruchirapalli, Tamil Nadu
Technology clientele
Public and Private
Patent obtained / applied for
Nil
Licensing right
ICAR
BANANA BABY FOOD & HEALTH DRINK USING BANANA FLOUR
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| Banana Baby Food | Banana Health Drink using banana flour |
Name of the Technology
Banana Baby Food and Health Drink using banana flour.
Application / Use
It can be adopted by food processing industries for commercial manufacture of banana baby food and health drink. The product is rich in carbohydrate and energy. Baby food and health drink are highly energetic and nutritious, which may be used for growing children. It can be started with low investment.
Description
Banana flour can be prepared from matured fruits. The flour prepared from the fruits is fortified with milk, green gram and sugar for baby food preparation, while in health drink preparation, chocolate powder, barley powders and sugar are added with banana flour.
Input needed
Raw materials: Banana flour, milk powder, green gram, chocolate powder, barley powders; plant & machinery: hot air oven, flour mill, blender and packing machine Power: 8 HP Manpower: 4 persons Land /Space: 1000 sq. ft. covered plinth area. Investment : Rs 5.0 lakhs
Output capacity
30 kg per day ( 8 hours)
Specific benefits and impact
The product is rich in carbohydrate and energy and also rich in minerals and protein. It will be useful for children as energetic and nutritious drink. It may generate rural employment. |
N |
P |
K |
Ca |
Mg |
Na |
Fe |
Cu |
Mn |
Zn |
0.30 |
0.15 |
0.85 |
1.60 |
0.49 |
0.30 |
286 |
135 |
97 |
54 |
Unit cost
Rs.130/- per kg for each product
Developed by
Dr. C.K. Narayana and Dr. M.M. Mustaffa
Contact Person
The Director, National Research Centre for Banana, Thogamalai Road, Thayanur Post, Tiruchirapalli – 620 102. Tamil Nadu. E-mail: directornrcb@gmail.com, Phone: 0431-2618106 / 2618104, Fax: 0431-2618115.
Name of the Institute
National Research Centre for Banana, Tiruchirapalli, Tamil Nadu.
Technology clientele
Public and Private
Patent obtained / applied for
Nil
Licensing right
ICAR