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Summary
DescriptionPremature ripening of bananas during oversea transport from Ecuador to Egypt due to high air temperature in shipping container (14906550275).jpg
Harvested while completely green, the bananas were packed in 20KG boxes and transported for 30 days by a shipping container that was supposed to be cooled to 13.3 C. The bananas were to arrive in Egypt while still green, and then ripened at a forced-ripening facility before marketing to the consumer in Egypt.
Some of the hands prematurely ripened during shipping due to a wrong shipping temperature (i.e., the temperature was too high). Note that the banana hands having wider fingers turned yellow. These hands came from plants that were more mature -- the fruit had filled out to a wide caliper width and therefore were at a more advanced phenological stage of development and more prone to premature ripening.
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