Monthly Archives: September 2010

The Unrealized Dangers of Carbon Dioxide Accumulation During Fruit Ripening

Ripening rooms, especially when gassing with ethylene, can reach extremely high levels of  carbon dioxide (CO2).  In a test in Seattle, WA, in 2005, CO2 in a ripening room was measured at 10%. As bananas – and other tropical and … Continue reading

Posted in Controlled Atmosphere Ripening, Ripening | Tagged , , , | 1 Comment

The Facts on Avocado Ripening

Avocado ripening is much different than banana ripening. A lot has to do with the resistance to airflow, of the packaging and fruit. A lot more has to do with the temperature extremes of avocado ripening, as opposed to bananas. … Continue reading

Posted in avocado ripen, Controlled Atmosphere Ripening, Ripening | Tagged , | Leave a comment

Detailed info about how Controlled Atmosphere Ripening Works – A Series

CAR involves airflow, static pressure, temperature, humidity, ethylene, and oxygen/carbon dioxide, and how they inter-relate. Precise control of ethylene gassing, and oxygen / carbon dioxide levels, elude all but the most astute operators, as do their benefits. Better airflow control … Continue reading

Posted in Controlled Atmosphere Ripening, Ripening, Uncategorized | Tagged , , | 2 Comments