{"id":539382,"date":"2026-07-07T06:42:29","date_gmt":"2026-07-07T06:42:29","guid":{"rendered":"https:\/\/www.newjerseyheadlines.com\/news\/story\/539382\/how-to-extend-banana-shelf-life-for-export-the-role-of-sdic.html"},"modified":"2026-07-07T06:42:29","modified_gmt":"2026-07-07T06:42:29","slug":"how-to-extend-banana-shelf-life-for-export-the-role-of-sdic","status":"publish","type":"post","link":"http:\/\/www.northcarolinaheadlines.com\/news\/story\/539382\/how-to-extend-banana-shelf-life-for-export-the-role-of-sdic.html","title":{"rendered":"How to Extend Banana Shelf Life for Export: The Role of SDIC"},"content":{"rendered":"

Bananas are among the world’s most heavily traded fruits, mass-shipped from tropical areas to global markets. Rapid postharvest ripening complicates quality preservation in transit and causes substantial economic losses.<\/p>\n

Postharvest bananas continuously synthesize ethylene, a natural phytohormone that triggers ripening, resulting in flesh softening, peel yellowing and brown speckles. Apart from temperature management and standardized handling, exporters are adopting various postharvest treatments to slow ripening and preserve fruit firmness during shipment.<\/p>\n

One option gaining attention is Sodium Dichloroisocyanurate<\/a> (SDIC). While widely recognized as an industrial disinfectant, a study titled Sodium dichloroisocyanurate delays ripening and senescence of banana fruit during storage<\/em> reported that SDIC treatment may help delay banana ripening and senescence during storage, highlighting its potential in postharvest preservation.<\/p>\n

\"Banana<\/p>\n

1. Why Do Bananas Ripen and Soften So Quickly?<\/p>\n

Bananas are classified as climacteric fruits. Unlike some fruits that stop ripening after harvest, bananas continue their ripening process due to the production of ethylene.<\/p>\n

This ethylene surge triggers a series of rapid physiological changes, including:<\/p>\n