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.
Bananas, you never want to get hotter than 65F, and never colder than 55F.
Avocados, you can get as hot as 70F, and as cold as 40F.
So, how do banana ripening rooms have to be changed, to do the best job with avocados?
Obviously, you need to run colder refrigerant temperatures, and have more heating capability.  All room providers know this.
What most of them haven’t figured out yet, is that you also need more airflow – or better yet, reversing airflow – for temperature and firmness uniformity across the pallet.

Can you believe, that many operators ripening avocados, take the pallets out of the room and turn them 180-degrees, and put them back in again, to even out the ripening / firmness.

There is a better way, and we have it.

Contact us:  Jim@GlobalRipening.com, or websites:  www.GlobalRipening.com, or www.NE-Postharvest.com.

Fire away with your questions!

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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