Bananas are one of the world’s most appealing fruits. Global banana exports reached, about 18 million tons in 2015, according to the United Nations. About half of them went to the United States and the European market. In the United States, each person eats 11.4 lbs.
Bananas are high in potassium and pectin, a form of fiber.They can also be a good way to get magnesium and vitamins C and B6.
Banana is a perennial herbaceous plant that grows from the underground rhizome. It flourishes well under tropical, moisture-rich, humid, low-lying farmlands.
Banana has unique growth characteristics. In fact, the whole plant is a false stem (pseudostem). This pseudostem is consisting of broad leaves, together with their long petioles, overlapping each other in a disc-like fashion. The whole plant may reach 2 to 6 meters in height from the ground surface depending upon the cultivar types. At maturity, the rhizome gives rise to a flower (inflorescence) which is carried up along actual (true) core stem (smooth un-branched stem) which pass through the center of the pseudostem. The flower finally emerges out at the top in-between leaf clusters. The inflorescence subsequently develops to a large hanging bunch, consisting of 3 to 20 hands (tiers of fruit), with each hand carrying at least 5-10 fingers (fruits).
There are several cultivars of banana that comes in a different size (4-9inches), color (yellow to brown), weight (70-150g) and taste. Cavendish is the most common cultivar type among bananas globally. Structurally, it has a protective outer skin layer enveloping around delicious, sweet and tart, cream white edible flesh.Plantains are other cultivar types; often recognized as cooking bananas. They are intimately related to natural fruit (dessert) bananas. Plantains employed as a staple food in many parts of tropical African and Caribbean regions as well as in Thailand, Laos, and other Southeast Asian parts.
Bananas are one of the most widely consumed fruits in the world for good reason. Eating them could help lower blood pressure and reduce the risks of cancer and asthma.
Today, bananas are grown in at least 107 countries and are ranked fourth among the world’s food crops in monetary value. Americans consume more bananas than apples and oranges combined.
Fresh bananas are available year-round. Unlike other fruits, the ripening process of bananas does not slow down after they are picked. Bananas should be stored at room temperature.
The warmer the temperature, the faster bananas will ripen. However, to slow ripening, bananas should be refrigerated. The outer peel of the banana will darken but the banana itself will stay intact longer.
To encourage faster ripening, place the banana in a brown paper bag at room temperature.
Peel and freeze bananas for a great addition to any smoothie.
Bananas are known to reduce swelling, protect against developing type-2 diabetes, aid in weight loss, strengthen the nervous system and help with production of white blood cells, all due to the high level of vitamin B6 that bananas contain.
Bananas are high in antioxidants, which can provide protection from free radicals, which we come into contact with every day, from the sunlight to the lotion you put on your skin.
From green to black
A 2017 meta-analysis published by Prilozi Section of Medical Sciences suggested that unripe green bananas offer some health benefits. They may help with controlling gastrointestinal problems such as diarrhea and ulcers, and may lower cholesterol and blood pressure. Some studies have suggested that the lectins in green bananas could provide treatment for HIV patients.
At the other end of a banana’s life, research has shown that the levels of nutrients rise in bananas as they ripen. Bananas with dark spots were eight times more effective in enhancing the power of white blood cells than green-skin bananas, according to a 2009 study published in Food Science and Technology Research. White blood cells fight infections from bacteria, fungi, viruses and other pathogens.
|Name Of Product||Packing||Size||Weight of packing||Keep At °C||Origin Country|
|GREEN BANANA||CNT||4,5,6,7,8,9||13.5 kg||13 to 14 °C||Philippine,India,Ecuador|
|GREEN BANANA||CNT||Class A||19 to 20||13 to 14 °C||Ecuador|
Selection and storage
Once ripen, bananas are one of the very fragile fruits which start decaying in short span of time. In the farms, entirely grown up bananas harvested while still firm and green. It allows them for easier handling and transportation.
To ripen, they usually subjected to ethylene spray or kept in proximity with other ripe fruits.
In the stores, choose banana fruits based on when you want to eat them; greener ones should last for more days, while yellow and brown-spotted bananas should be eaten within a few days.
Ready to eat bananas should be bright yellow, and emanate rich fruity aroma. Ripe banana peels off easily. Ripe, fresh fruits are nutritionally enriched and sweeter in taste than unripe, raw green ones. Fruit enzymes in ripe bananas make them sweeter, easily digestible and more bioavailability of their vitamins and minerals. Less-ripe banana can be tangy, chewy, but can cause stomach ache and indigestion if consumed excess amounts.
Avoid mushy or damaged bananas, as they are un-appealing.