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Ideas for extending the shelf life of bananas


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#1 hygienic

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Posted 15 March 2011 - 11:18 AM

Dear All;

We are daily receive 10 cartoons of fresh Banana serving with special orders , but a ctually and according to the Banana prticuliarity the natural colour (yellow) changes to black in short time and this is will reduce the shelf life , so I am asking in how we can extend the shelf life for banana in way to prevent the changing of colour , I mean is there a technical method being exist can inhibit the fast ripping?


Regards
Hygienic


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#2 GMO

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Posted 15 March 2011 - 03:28 PM

It depends what you're using them for. If they're for an ingredient you can refrigerate them. The skins do go dark but it does slow / stop ripening. I do this if my son has had half a banana for his tea. Alternatively, again if you're going to use them as an ingredient you could peel and freeze them.


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#3 Chief Inspector

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Posted 15 March 2011 - 03:35 PM

Take the bananas out of their cartons and hang them in an area away from other fruit, possibly in an area with decent ventilation at around 50F. The problem now becomes the fruit flies you're sure to have hatch AND the cross-contamination. You can freeze bananas easily, if you're not using them RTE.

LOL ganked by GMO =)


Edited by Chief Inspector, 15 March 2011 - 03:36 PM.

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#4 hygienic

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Posted 15 March 2011 - 05:13 PM

Take the bananas out of their cartons and hang them in an area away from other fruit, possibly in an area with decent ventilation at around 50F. The problem now becomes the fruit flies you're sure to have hatch AND the cross-contamination. You can freeze bananas easily, if you're not using them RTE.

LOL ganked by GMO =)


Dear Chief Inspector/GMO:

Thanks , but we are serving Banana as a whole peice without removing the out layer (skin), so once take it out from freezer the water will condese on the skine then colour will come black direct before offer it to the consumer , that is why I am looking for alternative methods .
I think GMO has very good idea if we use it as one of ingredients but unfortunatly we serve it as whole piece .



Regards
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#5 HPG

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Posted 16 March 2011 - 01:55 AM

Dear Chief Inspector/GMO:

Thanks , but we are serving Banana as a whole peice without removing the out layer (skin), so once take it out from freezer the water will condese on the skine then colour will come black direct before offer it to the consumer , that is why I am looking for alternative methods .
I think GMO has very good idea if we use it as one of ingredients but unfortunatly we serve it as whole piece .



Regards


Have you ever considered using MAP, MAS or CAS?
Using modified or controlled atmosphere for packaging or storage can reduced ripening time.
Ripening happened because there is ethylene (ripnening agent) which produced by the fruit
To prevent ethylene producing, we can using ethylene absorbent, i.e. KMnO4

Regards,
HPG

Edited by HPG, 16 March 2011 - 02:13 AM.

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#6 Dr Ajay Shah

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Posted 16 March 2011 - 03:28 AM

CAS (Controlled Atmosphere Storage) and MAP (Modified Atmoshphere Storage) are expensive propositions.

What you need to do is to get the following bag and information from Stepac:

http://www.stepac.co...?prod=167<br />
Good Luck

Ajay



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Dr Ajay Shah.,
BSc (Hons), MSc, PhD, PGCE(FE)
Managing Director & Principal Consultant
AAS Food Technology Pty Ltd
www.aasfood.com


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#7 hygienic

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Posted 16 March 2011 - 03:22 PM

CAS (Controlled Atmosphere Storage) and MAP (Modified Atmoshphere Storage) are expensive propositions. What you need to do is to get the following bag and information from Stepac: http://www.stepac.co...g.asp?prod=167 Good Luck Ajay

Dear Ajay:

Very nice link from a good person such as you , many thanks for your effort .

Regards
Hygienic

Edited by Simon, 20 March 2011 - 09:19 PM.

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#8 GMO

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Posted 22 March 2011 - 07:40 AM

Just a quick thought. Bananas probably have a 3-4 day life in which they will be optimum to serve to consumers (longer if some of your customers like them very ripe). Perhaps we're asking the wrong question here. Perhaps it's worth thinking about your planning system and forecasting system. Is there a way to improve that so you don't have too many bananas? Also I'm not sure what your facility is but it worth coming up with an outlet for over-ripe bananas? That's what a restaurant would do. Always be aware that a "special" is probably "we've got too much of 'X' in the fridge and need to use it up..."


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#9 SaRaRa

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Posted 27 March 2011 - 04:33 PM

Dear hygienic,

Maybe you can find something useful in the following links:

Horticoltural commodity requirements - Banana

Enhancing the shelf life of banana using diffusion channel

Post-harvest quality improvement of banana

Preliminary investigation into the uneven ripening of banana (Musa sp.) peel

Ozone experimentation on the shelf-life of fruits

Good luck!


Philip


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