After hands have been delatexed (Fig. 7.; note baths on the right), they are sprayed with a post-harvest fungicide (Fig. 7.; note conveyor belts on the left). Fungicide-treated hands are then boxed (Fig. 8), palletized (Fig. 9), and moved to refrigerated trucks (Fig. 10) and ultimately ships (photos courtesy of R. C. Ploetz). Usually, less than 48 hours elapse from harvest to when fruit departs the shipping ports. In Figs. 4 through 10, note the far more laborious post-harvest handling that is required for Cavendish fruit versus that in Figs. 1 through 3 that was used for ‘Gros Michel’ fruit.

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