1. Storage and transport Characteristics of Banana:
          (1) Varieties There are large difference in storability among different varieties, Dazhong Gaoba Banana (also known as Qingshen Gaoba, Gaoba Xiangyajiao) and Gaojiao Dundilei are the main exportable varieties among the three varieties of banana, plantain and Fen Chiao(includes Musa AAB). Youjiao from Dongguan, Guangdong, is storable; Musa AAB (also known as Guoshanxiang) of Fen Chiao is also storable, while Saigon banana and Musa AAB Group Fenjiao are not storable.

(2) Gas, physiology  Banana has the typical respiratory peak, and the endogenous-ethylene release peak will occur with respiratory climacteric. Therefore, the banana will be treated by “1-MCP” preservative, as the preservative will inhibit the banana from producing endogenous-ethylene and inhibit the effects from exogenous-ethylene effectively, it will reduce the respiration rate obviously, and prolong the storage period and shelf life. Ethylene has a strong dematuration to banana, 0.2%~0.3% ethephon will make the surface of banana turn yellow after 70 hours with the temperature of 18~20℃, or if the volume ratio of ethylene gas and the banana fruit is 1:1000, the banana will be ripened to yellow in 2~3days. It has be known that the CO2 >10% or O2<1% will lead to low O2 and high CO2 injury during the storing period. Additionally, the CO2>5% under the low humidity will injury the fruit and sent out odor. 

(3) Temperature, humidity  Banana is sensitive to chilling injury, it will be injured if the storing temperature is below 11℃, the surface of fruit will turn brown and then black, depression spots shaped as “pock-marked” appear, and it looks like being heated up in hot water, and the flesh tastes acerbity without ripen to soft. Keep the humidity as 85%~90% when ripening the banana. As the humidity of winter is low, it’s important to maintain high humidity.

 2. Banana Harvest
     Banana should be harvested in the green hard stage before respiratory peak. The simplest way to judge the maturity of banana is to check the plump extent of the fruit: edges marked obviously on the surface shows the maturity below the 70%; the surface flat full shows the maturity about 70%; the round surface without edges shows the maturity above 90%. To judge which maturity is the most proper for harvest should be subject to the length of the storing period and the transport distance. If the fruits will be sold in local or transported in short distance, the banana shall be harvested with 90% maturity; if the fruits are stored or transported in long distance, 70% to 80% maturity fruits shall be harvested.

 3. Treatment before Storage
     After the selection according to the quality, the harvested banana will be graded as fruit size and maturity. The fruits for storage should have the same size and maturity basically. Then, dressing, rinsing and drug soaking shall be carried out.

 (1) Dressing: Before rinsing, the comb banana will be dressed the notch on carpopodium with a semilune cutter, and re-cut it to prevent the germ of original notch making bad effects during the storage period. The notch after dressing should be flat and smooth without any sharp corners and fiber, this will prevent the sharp corners from hurting the fruit and prevent the germ from invading from fibers during the storage and transportation.

 (2) Rinsing: After being dressed, the comb banana should be rinsing in 0.1~0.2 alum water solution or clean water, and dry out after cleaning. 

 (3) Drug soaking: During the transportation, the main disease of banana is spike rot, and the drug soaking is an important measurement to protect fruits from spike rot. After rinsing and drying out, the comb banana will be soaked in 1000~ 2000 times thiopHanate – methyl or carbendazim solution, or 500PPM imazalil water solution for 30 seconds, then remove the comb banana to a wicker basket for draining. It would better to add about 1% sucrose ester. The drug liquid should be filled in large tank (pool) and used immediately, and it should be renewed every 48 hours. Instead of being soaked in drug liquid, the comb banana rinsed by alum water solution should just be dipped the notch on carpopodium in drug liquid.

 4. The Preservation Points of “1-MCP” Preservative during Storage and Transport of Banana 

 Polythene film bags shall be used to pack banana during storage and transportation, the thickness of bags is 0.03-0.06mm, and a certain amount of carbon dioxide removal agent and ethylene sequestrants should be added when packing. At present, the carbon dioxide removal agent can be absorbed by slake lime, and the amount should be 50-80g per 10kg of fruits. Our company’s “+Double Fresh” “1-MCP” preservative will obviously inhibit the fruits and vegetables from producing ethylene. The “1-MCP” tables researched and developed by our company will preserve the fruit conveniently in the transportation. The tablets can be packed separately in every package box, then all these will be loaded and transported together. Cartons, corrugated cartons or crates are always used for the outside package of banana, all the package containers should have the same specification, and the quantitative packaging shall be adopted and it’s about 15kg for every package box.

5. The Preservation of “1-MCP” Preservative during Storing Period of Banana 

(1)Spontaneous controlled atmosphere storage under room temperature
       The fruit is always stored at ventilated storage warehouse, common warehouse or below-ground store (vault) etc. The gases index of a suitable environment for storing banana is 2%-5% for oxygen concentration, and 5%-7% for nitrogen dioxide If the banana will be fumigated by “1-MCP” preservative timely after harvesting, the preservation time of storage can be extended to 2-3times than the original preservation time under the low temperature storage conditions. Management points are as follows: in the early days of storage, vents and doors should be closed for insulating, and be opened at night for ventilation and cooling; ventilate for every 3-5 days after winter, all the vents, doors and windows should be closed to keep warm when the temperature outside the warehouse is below 12℃, and please ventilate in the afternoon when the temperature is high.  Room temperature storage are mainly used to store bananas in winter and spring (from November to March) in Guangdong, it should not be used in hot summer.

 (2)Low temperature storage
        If the fruits will be stored or transported in long distance, it would be better to use the low temperature storage and transportation. The most appropriate temperature for storing banana is 11-13℃, and the relatively humidity is 90%-95%. The same as (1), if the banana will be fumigated by “1-MCP” preservative timely after harvesting, the preservation time of storage can be extended to 2-3times than the original preservation time under the low temperature storage conditions.