1. Next End

2.  There are a number of signs that show that a bunch is ready for harvesting.  These are: 1. Change of colour from green to yellowish. 2. Fingers are about three quarters full i.e.3/4 of fruit is rounded 3. Ridges should still be prominent on the remaining quarter of the finger. 4. Harvest bananas when they are swollen and green but before they become ripe (plump and yellow). PreviousNextEnd

3.  Too early (when the bananas are thin and dark green).  Too late (when they are thick and turning yellow). PreviousNextEnd

4.  Banana bunches are cut at different stages of maturity depending on the distance of haulage and the time of consumption.  Being the polyclonal system of cultivation practiced by cultivators, it is difficult to stipulate a common harvest index for all the varieties. Usually, visual judging is the only criterion adopted by the farmers to fix the stage of harvest.  Bananas meant to be marketed locally are harvested at full maturity. In Robusta and other Dwarf Cavendish varieties cutting after 90'days of shooting or at full three quarters maturity is adopted. PreviousNextEnd

5.  In the case of bananas transported to long distance markets, harvesting is done after 80 days at three quarters full maturity.  The method of harvesting assumes great importance when bananas are to conform to export specification like absence of cuts and bruises. That banana bunches are carefully cut with sharp knives and very often two men are employed to cut a large bunch.  Get at least 2 people to help you cut the banana pseudostem halfway across and halfway down.  Let the plant fall down slowly and then remove the bunch from it by cutting the bunch stalk.  The fruits are harvested at 80-90 per cent maturity NextPreviousEnd

6. Chop up the leaves and top part of the pseudostem and lay on the soil as a mulch. Carry the bunches to the trailer and put them next to each other (not on top of each other). In Maharashtra and Gujarat, harvesting of banana is done by persons having specialised experience. In most of the states bunches are cut from the stem by means of a bill-hook or a sickle. The harvesting of the crop in a particular field is not done at one time, since bunches produced by all the plants do not attain uniform maturity. Every day, bunches are harvested which have developed fully and produce a metallic sound when tapped with the back of the nail. In Tamilnadu fruits reach the place of distribution within a day or two from the assembling centre.  Slide 7 Slide 7 PreviousEndNext

7.  Immature fruits, which are angular in the beginning, became more roundish as they mature. It takes about 3 1/2 to 4 months to mature fully from the date of emergence of inflorescence depending upon varieties.  Monthan is harvested about 7-10 days before it is actually distributed. In the case of Poovan also, it is found to have better shelf life than others.  Mauritius variety, which has to be distributed within four days after smoking is harvested just a week before the stage of actual distribution.  Hill bananas and Rasthali are harvested at about 80-90 per cent maturity as they are not able to stand for a period more than a week to 10 days after harvest. Previous Next End

8.  Do not work alone, always work in pairs.  Do not let the bunches fall to the ground.  Do not pack the bunches on top of each other.  Harvest early in the morning when the sun is not too hot.  Do not leave cut bunches in the sun.  Do not cut in the hot afternoon unless overcast.  Build a packhouse in a cool location to hang bunches, remove hands cut into clusters, pack into cartons and store (on southern side). PreviousNext End

9.  Proper handling at harvesting is vital as banana quality is severely affected by bruises and cuts and will not sell well.  At least three people should be involved in cutting the bunch of the plant.  The bananas should then be removed from the bunch as „hands ‟ which should be cleaned before packaging.  Care should be taken to ensure that the juice from the cut „hands ‟ do not spill on to the banana as this compromises quality. PreviousNextEnd

10.  Avoid bruising of the fruits by avoiding any pressure on them.  The hands are cut off from the bunch and dipped in a water bath with fungicide.  Avoid contact between the banana fingers and the juice from the cut surfaces.  The juice will stain the skin of bananas and the stained parts turn black.  The hands are then graded according to fruit size, colour and quality of skin. If bananas are to be transported over some distance to the market, then this must be done in padded crates to avoid bruising.  Transport is preferably done in the evening to reduce sunburn PreviousNextEnd