By Umar Nsubuga
Harvesting apple bananas, locally known as ndiizi, requires precision and care to ensure high-quality produce. These bananas are cherished for their sweet taste and unique aroma, making them a favourite for both local and export markets.
However, mishandling during harvesting can compromise their quality, leading to losses.
Tom Jagwe who runs a kiosk at Kawanda and sells apple bananas says it is important to sell quality apple bananas because customers are attracted to the appearance.
So, harvesting is a crucial step in the lifecycle of apple bananas. When done correctly, he says it preserves the fruit’s texture, flavour, and market appeal.
He adds that neglecting proper harvesting techniques can result in physical damage, uneven ripening, or premature rotting.
Deborah Nabatanzi, a matooke farmer from Kapeeka in Nakaseke district, explains that starting with the right approach is essential for success.
Timing the harvest
Knowing when to harvest is the first step to achieving top-quality fruit. Apple bananas should be harvested when the fingers are full-sized and exhibit a uniform green colour.
Nabatanzi says the tips of the bananas should lose their angular shape, indicating maturity. Farmers should avoid harvesting too early, as this can lead to poor ripening, or too late, which increases the risk of over-ripening during transit.
Cutting the bunch
Nabatanzi advises beginning by cutting the lowest hand of bananas from the main stem of the bunch. This ensures that the fruit is handled with care, reducing the risk of bruising or damage.
“A sharp machete or knife is ideal for making clean cuts without exerting unnecessary pressure on the stem or fruit,” she says.
Drawing out the sap
After cutting the bunch, apple bananas release a sticky sap that can stain and cause physical damage to the fruit if not handled properly.
Joseph Bukenya, another matooke farmer, suggests allowing the sap to drain completely from the cut ends. This can be done by hanging the bunch upside down for a few minutes or placing it in a well-drained area.
Dividing the hands into clusters
Once the sap is drained, the hands of bananas are further divided into smaller clusters, typically containing four to six bananas. These clusters are more manageable for handling, storage, and transportation.
Bukenya notes that cutting the clusters carefully is critical to prevent damage to the individual bananas, which could lead to early spoilage.
Fungicide treatment
To minimise the risk of rotting, especially during storage or transit, Bukenya recommends dipping the cut clusters into a fungicide solution.
“This practice helps protect the bananas from fungal infections, extending their shelf life,” he adds.
He also advises farmers to use a fungicide approved for post-harvest treatment and follow the recommended dilution rates for safety and effectiveness.
Drying the clusters
After fungicide treatment, the clusters should be placed on a clean surface to dry. Bukenya advises using a 1-inch mattress foam as a drying surface.
The foam cushions the bananas, preventing bruises while allowing air circulation for faster drying. Avoid placing the bananas on rough or dirty surfaces, as this can compromise their quality, he explains.
Storage and transport
Proper storage and transportation are essential to maintain the quality of apple bananas after harvesting.
“Store the clusters in a cool, shaded area with good ventilation. For transport, use padded containers or crates to minimise movement and friction, which can cause bruising,” explains Bukenya.
He says farmers exporting bananas should adhere to international standards, including using packaging that protects the fruit while allowing airflow.
Benefits of proper harvesting
Bukenya says implementing these techniques ensures that apple bananas reach the market in pristine condition, fetching better prices and enhancing customer satisfaction. Moreover, proper handling reduces post-harvest losses, saving farmers from unnecessary financial strain.
