Tag Archives: banana ripening room

Controlled Atmosphere Ripening – Part 3 – All about Ethylene Gassing

All about Ethylene… How much ethylene gas is enough?  Can you use too much ethylene?  For how long do you gas?  Can you / should you use fresh air ventilation while gassing? If you ask five different people, you might … Continue reading

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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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Forced Air Pre-Cooling Basics

Forced Air Pre-cooling is being used more and more, especially with concerns about phyto-sanitary conditions of water-based pre-cooling methods (hydro-cooling and vacuum-cooling.) Where do we start with design of forced-air pre-cooling? How much air do we need? At what static … Continue reading

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All You Ever Wanted to Know about Banana Ripening

BANANA (AND OTHER FRUIT) RIPENING ROOMS BACKGROUND Bananas and other unripe fruit (e.g. mango, papaya, avocado, tomato, stone fruit), are ripened in specially constructed rooms by exposure to a controlled atmosphere containing ethylene gas at a concentration of typically 100-200ppm … Continue reading

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