The banana plant, a member of the Musa genus, is a giant herbaceous plant whose fruit is a staple crop across the globe. Unlike many common fruits, bananas are climacteric, meaning they continue to ripen after being separated from the plant. This characteristic makes the timing of the harvest particularly important for both commercial growers and home gardeners. The goal is to collect the fruit when it has reached full physiological maturity but is still firm and entirely green. Harvesting at this precise stage ensures the bananas develop their characteristic flavor and texture during the post-harvest ripening process.
Visual and Tactile Indicators of Maturity
Determining the proper harvest time depends on observing specific physical changes in the fruit itself rather than waiting for a color change. The most dependable sign of maturity is the transition from a distinctly angular shape to a more rounded, or “full,” profile. When the fruit is young, each individual banana, or “finger,” has prominent ridges and a noticeable angularity.
As the fruit matures, the starch reserves convert into sugars, causing the flesh to swell and the peel to smooth out. The ideal time to cut the bunch is when the fingers on the second hand from the top appear three-quarters rounded, with the angular ridges nearly gone. While the bunch remains predominantly green, the dark green color often fades to a lighter, pale green shade as the fruit reaches peak maturity. Furthermore, the small, dried remnants of the flower at the tip of each finger should be dry and easily brushed off with a light touch.
A secondary indicator is the time elapsed since the plant flowered, typically 90 to 150 days depending on the specific cultivar and local growing conditions. Relying solely on this timeframe is less accurate than a physical inspection, but it offers a general window for checking the fullness of the fingers. Harvesting too early results in starchy, flavorless fruit, while waiting too long risks the bunch ripening unevenly on the plant.
Techniques for Safely Removing the Bunch
The banana bunch, often called a stem, is surprisingly heavy and requires careful planning for safe removal. Before making any cuts, it is wise to have a sturdy support system or a helper ready to receive the weight of the bunch. The bunch can weigh anywhere from 50 to over 100 pounds, and allowing it to drop onto hard ground will severely bruise and damage the fruit.
For tall varieties, a common method involves partially cutting the pseudostem (the plant’s trunk) about halfway through to gently lower the entire plant and bring the bunch within easy reach. A sharp machete or a sturdy pruning saw is the appropriate tool for this task. Once the bunch is lowered, the main cut is made on the stalk, or peduncle, to separate the fruit.
The cut should be made approximately 30 centimeters (about 12 inches) above the highest hand to provide a handle for carrying and hanging the bunch. Immediately after removal, a sticky, dark sap will begin to weep from the cut stalk, which can permanently stain clothing and skin. The bunch should be moved carefully to a cool, shaded location, avoiding dragging or rough handling that could cause superficial damage to the green peel.
Managing the Ripening Process After Harvest
Once the bunch is removed, the ripening process must be managed to ensure an even and gradual transition to a sweet, edible fruit. Bananas are classified as climacteric fruit, meaning they respond to the plant hormone ethylene, which initiates the final ripening phase. This natural gas triggers the conversion of starches into sugars, softens the texture, and changes the peel color from green to yellow.
Home Ripening Techniques
For home ripening, the entire bunch can be hung in a cool, dark, and well-ventilated space, or individual sections, known as “hands,” can be cut from the main stalk. Separating the hands allows for better control over the ripening speed and can help prevent the entire harvest from ripening simultaneously. To accelerate the process, hands can be placed in an enclosed paper bag with other ethylene-producing fruit, such as an apple or a tomato, to concentrate the gas around the bananas.
Temperature Control
Temperature control is paramount, as the ideal range for proper ripening is between 14°C and 20°C (about 58°F to 68°F). Temperatures exceeding this range can lead to rapid, uneven ripening and soft pulp. Conversely, storing green bananas below 13°C (about 55°F) can cause chilling injury, which prevents normal ripening and results in a dull, gray-brown peel color and poor flavor. After the initial ethylene treatment, whether natural or introduced, the ripening area must be ventilated to prevent a buildup of carbon dioxide, which can inhibit the process and lead to inconsistent results.