Neither green nor ripe bananas should be stored at temperatures lower than 58 degrees F. Banana fruits will discolor and the flesh will become mealy at cooler temperatures. Careful handling is important during and after harvesting, because bananas bruise easily. Bruising can be minimized by the use of plastic sleeves, padding, and limited handling. The bunches are usually cut into individual hands and washed before boxing. Ethylene gas can be applied to bananas to start the ripening process and to assure evenness of ripening.
Bananas also produce ethylene gas naturally.
During the ripening process, pulp temperatures should range from 58 to 64 degrees F, relative humidity should be controlled, and there should be adequate air circulation to ensure high quality fruit. In 1992 the area in crop totaled 960 acres, down 1 percent from the previous year and the lowest level in ten years. Oahu growers reduced acreage 8 percent, but Hawaii growers increased acreage by 6 percent. Statewide harvested acreage totaled 870 acres, down 2 percent from the same date a year earlier. After Hurricane Iniki passed through the State in early September, bearing acreage and production slipped during the last quarter of 1992 on Kauai and Oahu.