Banana fruit is a horticultural commodity that can be processed and preserved to expand its marketing value. Various processed banana products have already been developed, such as, sun-dried banana and banana crispy. A new product with a potential commercial value is the banana flour made from fresh and ripe banana.
To improve the quality of banana, wrapping of fruit bunches while they are ripening on the plant is highly recommended. MARDI's research findings suggest that skin injuries to Cavendish banana could be greatly reduced by as much as 90% by wrapping the fruit bunch. Wrapping produces banana high in quality and free from insect bites, fungi and bacteria, as well as physical injuries such as abrasions, blemishes and cuts.
This article presents postharvest information and storage requirements for Banana and Plantain. It also includes information on quality characteristics, maturity indices, grading, packaging, pre-cooling, retail display, chilling sensitivity, ethylene production and sensitivity, respiration rates, physiological disorders, postharvest pathology, quarantine issues, and suitability as fresh-cut product.
Regeneration of Healthy Banana Plantlets from Banana Bunchy Top Virus-Infected Tissues Cultured at High Temperatures