this injury is cosmetically unattractive but dose not affect the consistency or flavor of the pulp.
moderately or severely chilled fruit may not react to the ripening process.
it may take up to 24 hours from the time of chilling of the effects to be visually evident.
"cooked" fruit may also "pop" caused by the pulp expanding too quickly and evidenced by a split peel.
will accelerate softening and may cause peel discoloration, excessive decay and undesirable flovors.
banana are mature when they arrive at your facility.
close examination of the following indicators will help you ascertain the maturity of the fruit .
judge maturity according to the majority of indicators found in each finger.
latex flow
look at the cross section of the banana.
the relative prominence or absence of ridges is a prime indicator of grade.
the more pronounced the ridging, the less mature or thin the grade.
the more rounded the fruit, the more mature or full the grade.
cut the banana lengthwise and inspect the condition of the pulp.
banana ripen from top to bottom and from the inside out.
a hard starchy white pulp is an indicator of thin grade
peel resistance
pull the peel away. if it separates freely, the fruit is more mature as banana become full grade they round out.
chilled banana that must be received into the system should be held and ripened at 2 to 3 higher throughout the entire ripening cycle.
chilled fruit should also be moved through the system and sent to retail as soon as possible.