What happens during maturation?
When harvesting the still green banana, the starch-sugar balance is in a ratio of 20: 1. This is gradually reversed during the maturation process.
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The stage of ripening of bananas can be recognized by their yellow color. As soon as the yellow banana is ready to be eaten, its starch-sugar balance has reversed.
Consumers can now recognize this from the taste. the sweet banana fruit convinces with 20 parts sugar and one part starch.
Support maturation
In order for bananas to ripen into sweet temptations after the harvest, they should by no means be stored in the refrigerator. A constant room temperature of 15 to 20 degrees Celsius is much better. It can also be dark.
This property of the banana is removed from its transport Countries of origin used. The temperature on the cargo ships is cooled down to 13.2 degrees Celsius. In this way the ripening process is delayed. On arrival in the destination countries, they make a stopover in a ripening room, where the ripening master supervises the process right through to delivery to the seller.
What the color reveals about the stage of ripeness:
- Color level 1: "Dark green" The banana is harvested.
- Color level 2: "Light green" The ripening process has already started.
- Color level 3: "Green, a little yellow" Delivery to retail outlets at high outside temperatures.
- Color level 4: "Yellow, little green" Delivery to domestic retailers in Germany.
- Color level 5: "Yellow, green tips" Perfect stage of maturity for sale to end consumers.
- Color level 6: "Yellow" Best time to enjoy.
- Color level 7: "Yellow with brown sugar stains" Recommended to consume bananas immediately.
Tips & Tricks
Hobby gardeners can do that self-harvested bananas give a little help when you tire. If apples are stored together with the still green bananas, they will ripen faster.
