Page 46 - Agriculture Form Two

Agriculture for Secondary Schools

Post-harvest management of banana
Post-harvest handling of bananas focuses on ensuring quality and reducing
losses. Therefore, harvested bunches should be handled gently to avoid bruising.
Farmers normally transport and market their bananas in bunches, which can
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expose the fruits to mechanical damage and reduce their quality. To minimise
this damage, it is recommended to remove the individual hands from the bunches
and pack them in reusable plastic containers.

The following post-harvest handling practices are essential to ensure high-quality
bananas.
(a) Cleaning: Banana should be cleaned to remove dirt and debris, but avoid
using excessive water which can lead to spoilage.

(b) Sorting and grading: It is advisable to sort bananas based on criteria such
as freedom from mechanical damage, foreign matter, decay, freshness,
maturity and latex staining. Grade them by size and quality. Remove any
damaged or overripe bananas to prevent them from affecting the rest.
(c) Packaging: It is recommended to pack bananas in well-ventilated containers
to prevent bruising and ensure proper air circulation. Use materials that
provide cushioning.
(d) Ripening: If bananas need to be ripened, follow the following steps:

(i) Choose mature, green bananas. Ensure they are free from bruises and
defects;
(ii) Clean the bananas to remove dirt and debris. Sort the bananas by size
and quality to ensure uniform ripening;
(iii) Store the bananas in a ripening room (about 17 C-20 C);
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(iv) Cover them with the materials that allow air to go through;
(v) Monitor the ripening process regularly;

(vi) Pack the bananas carefully to avoid bruising during transportation and
handling; then,
(vii) Distribute the ripe bananas to retailers or sell them directly to
consumers.
(e) Processing: Bananas can be used to make many products. These include
wine, flour, juices, chips/crisps, jams/jelly, and sweets. Un processed
banana can be stored at cool temperature (around 13 C-14 C to slow
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ripening, prevent spoilage and extend their shelf life.

38 Student’s Book Form Two

04/10/2024 18:07
Agriculture form 2.indd 38 04/10/2024 18:07
Agriculture form 2.indd 38