Bananas are a delicate and perishable fruit that can only be grown in tropical regions. The most advanced method for storing bananas is a controlled atmosphere warehouse with high airflow and temperature, humidity, and ethylene gas control.

Unbeknownst to many, bananas are harvested while still green. They are brought to commercial size, washed with sterilized water, and then placed in a refrigerated storage facility with a temperature of 12-15°C and a relative humidity of 85%-90%, depending on the variety. As a menopausal fruit, bananas have a higher respiration rate than many other fruit species. The high storage temperatures of this interesting fruit also limit the ability to reduce respiration.

Bananas release ethylene gas during respiration, which further accelerates the ripening process. Therefore, the most important factor in banana storage is the ethylene level in the warehouse. If the ethylene gas in the warehouse cannot be purified and removed with an ethylene cleaner, the bananas will not be preserved for long periods.

Unfortunately, bananas are not suitable for long-term storage. Bananas, which are stored green and have a maximum shelf life of 6-7 weeks, are not shipped directly from the warehouse to the market. Bananas are exposed to ethylene in a controlled manner in a special room, which breaks down the chlorophyll in the peel, causing them to turn yellow within 3 to 8 days, depending on the temperature, and are then released to the market.