Bananas Back to List
All bananas consumed in the United States come from Central and South America, with Costa Rica and Ecuador being the largest sources.

Bananas are classified into seven stages of ripeness, according to color. Stage 1 is green and stage 7 is yellow with brown flecks. Bananas are harvested, shipped and arrive on ships at stage 1. The ripening process takes about four days. New ripening technologies are making it easier to evenly ripen bananas, but it still takes a banana expert to get it just right.

Bananas are economical, easy to enjoy anywhere, and are high in potassium, fiber, and Vitamins C and B-6. On average, North America consumes 140 million pounds of bananas per week.
Handling / Storage
Temperature to store: 56-59 F, 13.3-14.4 C; for ripening, 60-65 F, 15.6-18.3 C
Relative Humidity: 90-95 percent
Mist: No
Typical shelf life: 3-7 days (ripened, depending on conditions)
Ethylene sensitive (unripe bananas)
Highly sensitive to freezing injury

Susceptible to chilling injury if kept below 56 F, 13 C

Bananas are extremely susceptible to fluctuating temperatures.
Do not expose them to extremes of cold or heat.
Avoid setting containers in drafts, near heating vents, windows or motors.

Store bananas using the air-stack method (criss-cross corner pattern). That allows for proper ventilation and ripening and evenly distributes the weight to avoid crushing.
Packaging
Common PLU's
4229-Burro
4230-Dominique
4233-Manzano/Apple
4234-Nino
4235-Plantain/Macho
4236-Red
4011-Yellow
4186-Yellow, small
Common Varieties
Cavendish
Petites
     
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