Does Williams b6 banana 20 15 sell well?

Environmental conditions of fresh-keeping storage

(1) Temperature The process of banana preservation, storage, transportation and ripening is most affected by temperature, and it is also a sensitive factor. After banana fruit is harvested, it ripens in 3~5 days at 65438 05 ~ 30℃ and 85~95% relative humidity. The higher the temperature, the faster the maturity. When the temperature is 25~35℃, it will mature in 3 ~ 5 days.

When the high temperature was 40~40℃ and the low temperature was 10~9℃, the fruit surface was slightly damaged 1~2 days. After ripening, the sweetness and fragrance are almost normal, but the quality has obviously decreased and the peel is yellow-gray. When the high temperature is above 45℃ and the low temperature is below 8℃, the banana fruit is seriously damaged and the peel turns black. When the temperature is above 50℃ and 7~5℃ for 3~6 days, most banana peels turn black and are not easy to ripen.

Many experiments and practices have proved that the best fresh-keeping storage temperature of bananas in our region is 1 1~ 13℃, which has high technical measures and can be stored for 5~6 months without rotting. Constant temperature is beneficial to preservation, but variable temperature is unfavorable.

(2) Relative humidity improves the relative humidity of banana storage environment, aiming at effectively reducing the water evaporation of the fruit and avoiding various adverse physiological effects caused by fruit wilting. Under the condition of effective use of preservatives, the relative humidity is 98~ 100%, which is suitable for cold storage (12~ 13℃).

(3) The gas composition in the fresh-keeping storage environment is an important factor affecting the fresh-keeping storage effect of bananas. Under certain temperature conditions, the storage time can be prolonged by adjusting the gas composition in the storage environment. The main components in the storage environment are carbon dioxide, oxygen, nitrogen and ethylene, and the gas adjustment is mainly the ratio of carbon dioxide and oxygen. In fresh-keeping storage, different varieties or banana fruits of the same variety from different places need different proportions of carbon dioxide and oxygen.

For example, Williams bananas can be stored for 5 weeks at 20℃, 5% carbon dioxide and 3% oxygen. 0% carbon dioxide and 3% oxygen can be stored for 4 and a half months (138 days), and they can mature normally when moved into the air. With 5% carbon dioxide and 3% oxygen, a single fruit can be stored for 6 months, and it may be longer if there is a suitable storage temperature.

Therefore, at present, the polyethylene film bag used for packaging bananas can prolong the shelf life of bananas by spontaneously adjusting the gas composition (the bag has different permeability to carbon dioxide and oxygen). The contents of carbon dioxide and oxygen in polyethylene bags are different in different bags and the same bag at different times under the same conditions. It is reported that at room temperature, the carbon dioxide content is 0.5%-7.0% and the oxygen content is 0.5%- 10.0%. In general, the storage time of bananas can be significantly prolonged by filling a proper amount of absorbent and calcium peroxide (hydrated lime) filled with saturated potassium permanganate solution into the bag under the conditions of high carbon dioxide and low oxygen content at 1 1~ 13℃.

Fourth, the role of drugs.

The metabolic characteristic of banana is that there is a respiratory peak from harvest to maturity. Before or at the same time as the peak of respiration, the ethylene content increased by a hundredfold, and ethylene in turn promoted the enhancement of respiration. The key of banana fresh-keeping storage is to delay the emergence of its respiratory peak in order to achieve the purpose of fresh-keeping storage. Some compounds can delay the ripening and senescence of bananas and are widely used in the preservation and storage of bananas.

(1) Cytokines, such as ba and k4, have a good effect of keeping green.

(2) Vitamin k5: Treating bananas with a concentration of 50~500ppm can inhibit the growth of microorganisms and delay the ripening of fruits.

(3) The concentration of gibberellin (920) 10 ppm can delay the ripening and discoloration of bananas, which has a good protective effect on hair.

(4) Ethylene absorbent: it is widely used for fresh-keeping and storage of bananas.

1. potassium permanganate: using broken bricks, foam bricks, perlite, vermiculite or diatomite as carriers, after adsorption (adsorption of saturated solution of potassium permanganate), they are packaged with bananas in plastic film bags to prolong the fresh-keeping storage time.

2, calcium peroxide: it can sterilize and play the role of preservation.

(5) Tea acetic acid: 100ppm tea acetic acid and 4% wax emulsion can inhibit banana ripening.

(6) Coating treatment: coating the fruit to form a thin film on the surface of the fruit, so as to inhibit the respiratory intensity. Generally used with preservatives and hormones. In recent years, Japan has successfully sprayed mixed paints made of polymer solutions such as starch and protein and vegetable oil on fruits, and obtained patents in six countries in the world.