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BANANAS


BANANA HANDLING

We in Lapanday Foods Corporation take our bananas seriously and give it tender loving care. Here are some useful tips on handling bananas in the home or in retail outlets.

Storage Tips

Good temperature control is crucial in ensuring maximum shelf life and product quality. Bananas produce their own heat so temperatures should be closely monitored. Bananas should be stored in a draft-free area at 16-17°C (58°F).

Temperatures below 13.5°C (56°F) can cause chill injuries, giving the skin a dull grey-yellow appearance. At the other end of the scale, temperatures above 18.5°C (65°F) will soften the pulp and greatly reduce shelf life.

Where cold storage is not available, remove the box lids, open the plastic liners, and cross-stack the cartons to reduce heat build-up and provide maximum ventilation.

Bananas are ethylene sensitive so wherever possible, they should not be stored in close proximity to high ethylene producing fruits.

fruits

As bananas ripen, the color changes from deep green to a bright yellow. Back room stock should be rotated on the basis of color, with the ripest bananas displayed first. The ideal color range for display is 4 to 5 (see our banana color guide). Ripe bananas are susceptible to bruising so they require careful handling.

They should be unpacked one hand at a time and handled by the crowns. Cartons should never be dropped, thrown, or stacked more than 9 layers high.



banana

Display Tips

The International Banana Association (IBA) suggested that the optimum in-store display area size should be at least 3 square meters in order to maximize sales and visual impact.

Strong "spot light" lighting at roof level to avoid heat transfer will also greatly enhance the visual appeal. Clusters and hands should be placed with the crowns and fingers facing up, but avoid stacking one on top of another. Staircase or upwardly angled type displays show the product to the maximum advantage. Shelves should be padded to avoid damage.

Lapanday Foods Corporation