A banana is a very popular fruit in the world with sweet and soft taste. Also, it has high nutritional value for humans. In some tropical areas, bananas are the main food of local residents. Banana contains a variety of trace elements and vitamins. Among them, vitamin A can promote growth and enhance resistance to diseases; thiamine can promote appetite, help digestion and protect nervous system; riboflavin can promote the normal growth and development of human body. The banana also contains magnesium, which can relax muscles. Because it can relieve depression, Europeans call it “happy fruit”.
Banana snacks, like banana chips, also have great popularity. In the food processing industry, it is a critical step to pick up good-quality raw material in banana chips production line. Whether for instant eating or industrial processing, it is important to choose good raw bananas at first. There are several ripening stages for bananas. Do you know how to choose the right banana?
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Selecting the best banana
- Pick bananas with bright color.
As ripe banana is yellow with some brown spots, you can choose the ripe banana for direct eating. For later use, you can choose those with slightly green color. Do not select bananas with black stains on the skin since it may indicate the bruised flesh. Skip bananas with a dull grayish yellow skin, even if there are no brown patches or bruises. This drab colour might indicate that the fruit was kept at an overly low temperature or was overheated. As a result, it will not mature correctly, affecting the overall flavor and texture.
- Pay attention to the shape
Choose the full, plump banana. Look for bananas that are fully intact, with whole peels, stems, and tips. Avoid looking for those with a split peel.
Changing the Ripening Process
Sometimes, we need to adjust the ripening process. To slow down the ripening, cool the bananas in a refrigerator for several days. Bananas can be frozen whole, but the texture can be softer when thawed. To speed up the ripening process, put the bananas in an open paper bag. Bananas may only be kept for two days after they have matured before they start to rot. However, peeled bananas peeled exposed to the air should be eaten at once.
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