CN1093742C - Banana storing, transporting and preserving technology - Google Patents

Abstract

The technology relates to fruit production technology, in particular to banana production, storage and transportation, fresh-keeping and supporting technologies. This technology aims at the deficiencies in the current banana production, and proposes a set of interconnected and interrelated overall technical solutions from the various production links of banana production, harvesting methods, post-harvest normal temperature or low temperature storage and transportation, and post-harvest fresh-keeping treatment. The technology is feasible and easy to operate, and solves the problems of low grade and low benefit in the current production of bananas.

Description

Banana storage and transportation preservation method

The invention relates to fruit production technology, in particular to banana production, storage, fresh-keeping and matching technologies.

Banana is one of the main fruits in the tropics and subtropics. China’s Guangdong, Guangxi, Fujian, Hainan, Yunnan and other provinces have a large area of banana production. Banana production has become the pillar of the rural economy in banana production areas. At present, banana production is still Continuous development, but the production level is low, traditional planting methods are the main planting methods, production, supply and marketing are seriously out of touch, fresh-keeping technology is backward, commodity grades are low, commodity competitiveness is poor, post-harvest losses are serious, and foreign bananas are imported in large quantities, making it difficult to adapt to the increasingly fierce competition To meet the needs of the banana market, it is imperative to develop high-quality and high-grade banana production and commodity circulation. In this way, the storage, transportation and preservation of bananas have become an important link in the development of high-quality and high-grade banana production and the guarantee of commodity circulation. In the past, banana preservation has been reported, but it has not been reported as a storage and transportation preservation for banana industrialization.

The object of the present invention is to provide a set of banana storage, transportation and fresh-keeping technology with high yield, high quality, good fresh-keeping effect, matching before and after delivery, and strong operability in the integration of production, supply and marketing.

Banana storage, transportation and fresh-keeping technology: including selecting high-yielding, comb-shaped, and fruit-shaped banana varieties, using test-tube seedlings that are free of disease and growing rapidly, meeting the requirements of adequate water in the flower bud differentiation and young fruit stages of bananas, and strictly controlling fruit development. In the middle and late stages of water, apply more potassium fertilizers and organic fertilizers, and apply nitrogen fertilizers appropriately. In the early stage, nitrogen fertilizers are mainly used, combined with phosphorus and potassium fertilizers, and potassium fertilizers are applied in the middle and late stages. Bagging is done to break buds and strengthen fruit in time to concentrate nutrients and prevent the end of the banana shaft from rotting. According to the storage and transportation time of bananas, determine the fullness of banana harvesting. When harvesting bananas, take strict precautions against mechanical damage. Clean bananas in time and remove bananas. Milk, dirt and residual flowers, remove banana fruits with pests and diseases and irregular comb shape, use chlorine-containing cleaning solution to sterilize and preservative, and after drying for a while, use preservative and fungicide to treat, drain and pack with small labels , pre-cooling at 11-15°C, refrigerated storage and transportation at 11-13°C, and ripening with a ripening agent at a temperature of 16-21°C.

The specific technical measures are as follows:

1. Strengthen pre-harvest management to produce high-quality bananas

Only by paying attention to pre-harvest cultivation can we produce high-quality and storable bananas, which is the prerequisite for doing a good job in banana production.

1. Planting high-quality banana varieties with good fruit shape, good flavor, high yield, and popular in the market is an important prerequisite for improving the competitiveness of bananas in the banana market. The comb shape, fruit shape, commodity appearance, color and flavor of bananas are the symbols of high-quality bananas. Therefore, some varieties that are marketable in the market should be planted, such as "Brazil" species, Guangdong No. 2 species, and high-footed Dundi Bud species. Appropriate cultivars can be selected according to the natural conditions and fertilizer and water management levels in different places, for example, the more suitable "Guangdong No. 2" species in the Pearl River Delta, Brazil species, etc. Gaozhou area is more suitable for high-footed escaping buds and so on.

2. Plant banana test-tube seedlings. Test-tube seedlings do not carry disease, grow rapidly, and develop neatly and uniformly, which is conducive to cultivation and management.

3. Scientific fertilizer and water management. Banana water management is one of the important links for high-quality and high-yield bananas. Bananas are sensitive to water in different growth stages. The most sensitive is the budding stage. Too much or too little water will have a great impact on the yield and quality of the fruit. Generally speaking, the flower bud differentiation stage and the young fruit development stage require sufficient water, and proper water control in the middle and late stages of fruit development is conducive to improving the quality of the fruit and improving the storability. For the banana orchards in the surrounding fields, high borders and deep ditches are required, and the water level should be controlled below 80 cm, which is conducive to drainage and irrigation to induce deep root growth and make the banana roots deep and leafy.

Fertilizer management is the guarantee of high-yield and high-quality bananas. Bananas need more potassium. Potassium fertilizers are beneficial to improve the quality of bananas, followed by nitrogen, which requires less phosphorus. In the early stage, nitrogen is the mainstay, combined with phosphorus and potassium fertilizers, and potassium fertilizers are applied in the middle and late stages. Use organic fertilizers in combination during the growth period. Generally, the amount of chemical fertilizers used for newly planted bananas in high-yield banana gardens: kg/ha, production: 900-1200 nitrogen fertilizers, 270-360 phosphorus fertilizers, 1200-1500 potassium fertilizers, and the ratio of nitrogen, phosphorus and potassium is 1: 0.3:1.5.

4. Pest control and leaf protection, bagging and fruit protection

Bananas are often attacked by pests and diseases during their growth. Not only when the fruit is harvested, it will seriously affect the appearance of the fruit and reduce the commodity value, such as black spots caused by scab and thrips, but also cause serious decay of the fruit due to latent infection of the disease during storage and transportation. These disease-infected fruits often show no symptoms when they are harvested, but during storage and transportation, as the fruits mature and age, they will show symptoms and symptoms, resulting in severe rot, such as anthracnose and scab. Therefore, it is necessary to do a good job in the prevention and control of diseases and insect pests to ensure the quality of bananas and improve the preservation effect. The prevention and control of banana diseases and insect pests should take comprehensive measures such as focusing on prevention, paying equal attention to prevention and control, timely spraying, and bagging.

Banana leaf spot prevention and control: Spray 1500-fold solution of Dilitox 25% EC from May to October every year, 1-2 times a month, or spray 50% carbendazim plus 80% mancozeb 800-fold mixture , the mixture ratio is 2:1, or spray 40% Miebingwei 400 times liquid, or spray 70% thiophanate-methyl 800 times liquid, spray 1 or 2 times a month to ensure that there are still 8 bananas when harvesting There are many healthy green leaves on the left and right, and the fruit is storable. If the number of green leaves is small, the fruit will be yellow and ripe on the tree, and the fruit will not be storable. The above agents can be used alternately to prevent drug resistance.

Prevention and control of anthracnose: From the beginning of flowering, spray 500-600 times of 50% carbendazim until the young fruit is formed and then spray 4 times, once every 10 days.

Prevention and treatment of scab: Spray diseased leaves and fruits with 75% chlorothalonil 800-1000 times or 50% carbendazim 800 times. Spray 3 times after the female flowers bloom, once every 15 days.

Prevention and control of flower thrips: The damage of flower thrips can cause small black spots on the fruit and affect the appearance. The control method is to spray pesticides when budding occurs. Spray 40% Dimethoate EC 600-800 times solution 2-3 times, once every 5-7 days, combine with scab and anthracnose prevention after bud breaking, and then spray 1-2 times.

Bagging: Bagging is carried out in time after the buds are broken. Bagging can effectively protect the fruit and prevent damage from diseases and insect pests. Spray the medicine 1-2 times before and after bagging, the effect is better.

5. Fruit thinning and strong fruit: In order to improve the commodity grade of bananas, measures for fruit thinning and strong fruit should be taken. Generally, about 8 combs of bananas are left, and one fruit is left at the end of the banana ear, and the rest are all removed to facilitate the concentration of nutrients and prevent the tail of the banana axis. end rot.

2. Harvesting

1. Harvesting plumpness: plumpness is the standard for determining banana harvesting. The appropriate harvesting plumpness is determined according to the length of storage and transportation of bananas and the temperature of the harvesting season. The higher the plumpness, the easier it is to ripen. If harvested in high temperature season, it is used for long-distance export. The storage and fresh-keeping time is 30-90 days, and the harvested plumpness should be around 70-85%. Harvest in the low temperature season, the storage and freshness period is within 30 days, and the harvesting saturation is preferably 80-90%. Generally, bananas with buds from April to July can be harvested 65 to 90 days after the buds are broken, while bananas with buds from September to December can be harvested 130 to 150 days after the buds are broken.

2. Harvesting method and prevention of mechanical damage

Mechanical damage is a prominent problem in the storage, transportation and preservation of bananas. Mechanical damage comes from damage in the harvesting process, damage in the packaging process, and damage in the transportation process. Banana skin damage is susceptible to the invasion of pathogens. In the initial stage of injury, the symptoms may not be obvious, but as the fruit matures and the disease resistance declines, incalculable losses will occur during storage. Good fungicide treatment is also difficult to have a good fresh-keeping effect. Therefore, during the whole process from harvesting to packaging and transportation of bananas, great attention should be paid to preventing mechanical damage and minimizing mechanical damage in all links.

The method of preventing mechanical injury can be adopted when harvesting in groups of 2 people. One person cuts off the banana body first, and the other person holds the banana, or puts a sponge cushion on his shoulders, holds up the ear, and then cuts off the fruit shaft. In large-scale banana orchards, bananas are transported to the processing plant by cableway after harvesting for further processing. In small production banana farms without mechanical equipment, after the bananas are harvested, they are combed in the field, and the wound is sprayed with a protective agent to prevent milk from flowing out, and then the combed bananas are put into a plastic bag with small air bubbles, Put into boxes and transport to the processing plant for further processing.

3. Cleaning and sorting

Banana fruit shafts contain a lot of water and are easy to rot. After harvesting, they should be combed in time and kept fresh.

After the bananas are transported to the processing plant, the fruit cannot be placed directly on the ground. If the bananas have not been combed, the whole fringe of bananas will be lifted with a hook in the processing plant. After processing, the combed bananas will be placed in the clear water pool During the cleaning process, the fruits with diseases and insect pests and irregular combs will be removed. If the combs are too large, they need to be combed for packing. Wash away the banana milk, dirt and residual flowers at the same time, then put the cleaned bananas into the chlorine-containing cleaning solution, the cleaning solution contains 0.05-0.1% chlorine, soak for 5-10 minutes, clean and trim the cut.

4. Sterilization and fresh-keeping treatment

After the bananas are cleaned and drained slightly, the fruit is dipped in a sterilizing and fresh-keeping liquid with a ratio of 0.05-0.1% of texedo plus phydantoin at a ratio of 1:1 for 1 minute.

5. Blow dry, spray anti-shedding preservative and paste small trademark

After the bananas are sterilized and fresh-keeping, they are placed on the conveyor belt. After drying, spray anti-stalling preservatives on the handles of each banana. The multiple is 1:9. Then paste the small logo.

Six, fixed weight, packaging

Good packaging is not only conducive to freshness preservation and transportation, but also an indispensable means to increase consumers' desire to buy. For the packaging of bananas, cartons with sufficient hardness can be used, with film bags lined inside the cartons, and the weight of each carton is generally 13 kg. The packing method is to put the bananas in a low-density polyethylene film bag, the thickness of the film is 0.03-0.04, put the combs side by side close to each other vertically, with the handles facing down, and use thin sponge paper to separate and wrap the banana handles between each comb. In the incision, in case of mechanical injury, put a small bag of vinyl absorbent, and tie the mouth of the bag. Add 3 to 5 grams of ethylene absorbent per kilogram of bananas. As the absorbent, Fanto absorbent produced by South China Agricultural University was selected.

7. Pre-cooling and refrigerated transportation

Banana is a tropical fruit with a respiratory jump. It is susceptible to chilling damage at low temperatures. When the temperature is higher than 25°C, it will cause green skin heat and high-temperature burns. Put bananas in cold storage before transportation. Pre-cool at a temperature of 15°C, and then carry out refrigerated transportation at a temperature of 11-13°C. If the bananas are not pre-cooled, they are directly refrigerated and transported. Although the refrigerated truck has refrigeration equipment, the temperature of the bananas is high. The respiration intensity is strong, the cooling is slow, and the fruit still maintains a relatively high temperature, which is easy to appear green and ripe during transportation.

8. Ripening

1. Ripening room for ripening

First unseal the opening of the banana bag to be ripened and heat up or cool down, so that the temperature inside the banana pulp reaches 16-20°C, and then put it in a pre-sterilized ripening room and arrange it so that the space between the boxes Leave a certain ventilation space, seal the ripening room, introduce ethylene gas into the ripening room, the gas concentration is 200-500ppm, open the ripening room for ventilation after 24 hours, and maintain the temperature as follows: the pulp temperature is 14-21°C, The ripening humidity is: the relative humidity of the ripening room is 90-95% in the early stage of ripening, and the relative humidity of the ripening room is about 85% in the later stage of ripening.

2. Drug ripening

(1) Use ethephon as a ripening agent, boil ethylene into a 500-1000ppm solution with water, soak the banana fruit in the solution and pack it, or put 500-1000ppm ethephon in recycled paper with strong water absorption After soaking in the solution, put it on top of the bananas in the whole box.

(2) Use the Fantol ripening agent produced by South China Agricultural University to vaporize and accelerate the ripening, put the bananas into the ripening room according to the method of 1, put the Fantol A liquid in a temperature-resistant container, and then pour the Fantol B liquid, Smog appears immediately, close the door at this time, open it for ventilation after 24 hours, and the fruit ripens after a few days.

The ripened bananas can be sold immediately.

The control of banana ripening time is shown in Table 1.

Table 1 is the time and temperature control table for banana ripening. Ripening program Pulp temperature ℃ Day 1 day 2 3rd day day 4 day 5 day 6 day 7 day 8 4 days twenty one twenty one 20 19 5 days 20 20 19 19 18 6 days 19 18 18 17 16 15 7 days 17 16 16 15 15 15 15 14 8 days 16 16 15 15 14 14 14 14

Claims (1)

1. The banana storage and transportation fresh-keeping method is characterized in that it is used for storing and transporting bananas with a fresh-keeping period of 30-90 days, and the bananas with a plumpness of 70-85% are selected to be used for storing and transporting bananas with a fresh-keeping period of 30 days. Harvest bananas with a plumpness of 80-90%, prevent mechanical damage when harvesting bananas, clean bananas in time after harvesting, remove banana milk, dirt and residual flowers, and remove banana fruits with diseases and insect pests and irregular combs. Sterilize and preservative the cleaning solution, soak the fruit for 1 minute with a mixture of 0.05-0.1% Turkdoga plus prohynein, the ratio is 1:1, after drying, pack and store at 11-15°C Pre-cooling in medium, refrigerated and transported at 11-13°C, and ripened with ripening agent at 16-21°C.