Tag Archives: best ripening room

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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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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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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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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