Production of banana fig

Fruit softening is characteristics of fruit ripening, and mature preclimacteric bananas lose their firmness rapidly, even after 4 days of storage.

The production of banana figs represents another way in which the shelf life for ripe banana can be prolonged.

Banana figs or fingers as they are also known are usually whole, peeled fruits, carefully dried so as to retain their shape. Sometimes the fruit is sliced or halved to facilitate drying.

Ripe banana

For the production of banana figs the fruit should be fully ripe, with minimum sugar content of 19.5% and fully yellow but still firm.

High-sugar varieties are favored for fig making. The best results are obtained if the bananas are harvested green at the three quarter full-ripe stage, and ripened for four to seven days at the drying plant.

If the banana are not mature enough the final product is liable to be tough and lacking in flavor; of overripe fruits are used the figs tend to be sticky and dark in color.

Banana figs wire initially produced in the tropics by sun drying, but hot air circulation in tunnel or cabinet dryers in now used. Banana figs may be one of the oldest processed food products.
Production of banana fig