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 asphyxiation, maybe it has happened, and no one knows why…maybe not.

When CO2 is at 10%, oxygen is at 11%…you cannot light a match in that ripening room, there is not enough oxygen to support the flame.

The question for ripeners is:  do high CO2 levels affect the ripening process?  The answer is: Yes, they do.

Respiration, or ripening, can be shown in a word equation:  glucose + oxygen -» carbon dioxide + water. (C6H12O6 +6O2 → 6CO2 +6H2O).

Photosynthesis (6CO2 +6H2O → C6H12O6 + 6O2)

So, at what level of CO2 does it start to affect the ripening process?  Many say that 1% is the level at which to control.

Another question: is ripening faster better?

If you want to hold back bananas, either green or yellow, set your temperatures for 56F fruit, and y0ur CO2 control t0 3%.  (If CO2 gets much higher, off-tastes can be developed, and a grayish “false chill” can occur.)

The fruit will not make any more CO2, so you have stopped the ripening process.

We are here to help you ripen better, and make more money doing it, with a much more foolproof process.

We also have the best precoolers in the world.  Ask us about them!

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About Banana Jim

Invented Tarpless Ripening in 1990 (some would argue that!), working at D Theoderedis in Bethlehem, PA. Founded Thermal Technologies, then sold it in 1997. Now head up Global Cooling, with the best ripening rooms and precoolers available. Ethylene scrubbers and ultrasonic humidifiers, too.
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2 Responses to Controlled Atmosphere Ripening – Part 2

  1. nasambu okoko says:

    What are the advantages and disadvantages of using an air tighty wooden chamber for ripening bananas

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