Category Archives: Controlled Atmosphere Ripening

Controlled Atmosphere Ripening – Part 2

The least understood component of fruit ripening, is carbon dioxide. (CO2) We have seen CO2 at as high as 10%, in ripening rooms set to 67-degrees-F.  We are amazed that there has never been a reported incident of ripener CO2 … Continue reading

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Air Requirements of Ripening

Banana ripening airflow, and cooling requirements, are a little-understood “art”. But there is a science to it…we will try to explain. Most fruit have a specific heat of 9/10th’s of a BTU per pound. We use 1 BTU/pound as the … Continue reading

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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

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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

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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

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