1. Prevent Chilling Injury –Avoid prolonged exposure to direct cold air or below 56 degrees unprotected –Temperatures below 56 degrees F cause chilling or could also stall the ripening –Chill damage occurs faster as temperature drops –Short periods of cold air or long exposure to cool air increases likelihood of stalling Winter Banana Handling Guidelines

2.  Do not ship bananas below color stage 3  Exposure to cold air or below 56 can cause ripening process to stall  Chill damage occurs faster as temperature drops  Splotches and/or discoloratio n can occur

3. Receiving & Staging - Retail Immediately unload fruit from the truck Remove shrink wrap and pallet bags upon arrival Store boxes off the floor, in a cool humid area with proper temperatures (57-64 is ideal) Place fruit in a draft free area Check pulp temperatures (57-64 degrees is ideal) Air stack the boxes to allow heat to escape, and improve air circulation for even ripening Fruit should arrive at a color stage 3.5-4.5 Separate highest color to display first Most importantly – handle the fruit gently!

4. Primary Display - Retail Ensure the display is padded to prevent bruising Avoid stacking the fruit near the edge of the display Rotate the oldest fruit to the highest sales area of the display Fill the display with 4-6 color fruit –Correct color is important – 85% of consumers prefer colors 4, 5, 6, with nearly 69%buying 5-6 Always handle clusters by the crown when removing from the box, one at a time – Never dump! Always place Bananas in a single layer, crowns up, and the label facing the consumer –This will limit scarring and bruising, while enhancing the appearance of the display Place point of sale material for display enhancement Strict adherence to these best practices will maximize sales and reduce shrink! Avoid Correct!

5. COLOR 4,5 & 6 IS WHAT CONSUMERS PREFER THE MOST