A banana plant is botanically classified as a giant herbaceous perennial, often mistaken for a tree due to its size. This massive herb grows from an underground rhizome and develops a non-woody stem, or pseudostem. Harvesting the fruit requires specific timing and techniques to ensure the bananas ripen correctly off the plant. Unlike most temperate fruits, bananas must be removed at a precise, firm, and green stage of maturity. If left to ripen completely on the plant, the fruit often splits or develops a mealy texture unsuitable for transport.
Identifying the Ideal Time for Harvest
The decision to cut a banana bunch relies on visual cues indicating the fruit has reached full maturity while remaining completely green. A primary indicator is the change in the fruit’s angle relative to the stem. Early in development, the individual bananas, or “fingers,” point downward, but as they mature, they begin to point outward and slightly upward.
The most reliable sign of maturity is the loss of the fruit’s angular appearance, often described as the “shoulders” becoming rounded and plump. Immature bananas have distinct, angular ridges running lengthwise, but a mature banana finger will have a smooth, well-filled-out cross-section. The skin color also subtly changes from a deep green to a duller, pale green, signaling that the fruit’s starches have fully developed.
This full maturity stage is reached approximately 75 to 80 days after the flower first appears. Waiting too long risks the fruit beginning to ripen naturally on the stalk, which can lead to skin cracking or attracting pests. The goal is to cut the bunch just before the first signs of yellowing appear, capturing the fruit at its maximum starch content for optimal ripening later.
Tools and Techniques for Cutting the Bunch
Since a mature banana bunch can weigh up to 100 pounds, the removal process requires careful planning and equipment to ensure safety and prevent bruising. Necessary tools include a sharp cutting instrument, such as a sturdy machete, a long-handled pruner, or a specialized banana sickle. The sticky sap that drips from the cut stalk can permanently stain clothing, so wearing old clothes and gloves is advisable.
Lowering the Bunch
The safest technique for lowering a heavy bunch involves making a partial cut high up on the pseudostem, opposite the side where the bunch hangs. This partial cut allows the top-heavy stalk to bend slowly and gently lower the bunch toward the ground. Once the bunch is within reach, a second, complete cut is made above the top hand of bananas to fully separate the fruit.
Alternative Cutting Method
Alternatively, some growers cut the entire pseudostem down a few feet above the base, causing the whole plant to fall. It is important to guide the bunch onto a soft landing surface, like a tarp or old banana leaves, to prevent impact damage. Once the bunch is on the ground, the fruiting stalk should be removed from the main plant to allow new suckers to grow without competition.
Managing Ripening After Removal
Bananas are classified as climacteric fruits, meaning they continue to ripen after harvest, driven by the production of ethylene gas. When a mature green bunch is removed, it begins to release this naturally occurring plant hormone. The ethylene gas acts as a signal, triggering biochemical changes that convert starches into sugars, resulting in the characteristic sweet flavor and soft texture.
Commercial operations use controlled ripening rooms where ethylene gas is introduced for 24 to 48 hours to initiate uniform ripening. For home growers, ripening can be accelerated by placing green bananas in a closed paper bag with other climacteric fruits, such as apples or avocados, which naturally emit ethylene. The trapped gas speeds up the conversion of starches to sugar and the development of the yellow color.
To slow down the ripening process, the large bunch should be separated into smaller clusters, called “hands,” or individual fingers. Reducing the concentration of ethylene in the fruit’s immediate environment is the primary goal. Storing the separated fruit in a cool, dry area away from other ripening produce will delay the process, but refrigeration is not recommended until the banana is fully yellow, as cold temperatures can cause chilling injury.