Jaikon Refrigeration offer Ripening Chambers with totally customized design in terms of Capacity . Our Banana Ripening Chambers are. Our Banana Ripening Chambers are
Introduction of Ripening
Ripening
is the final stage of the maturation process when the fruit changes Color, and develops the Flavor, Texture and Aroma that makes up what is defined as Optimum Eating Quality.
On the basis of ripening behaviour, fruits are classified as:
CLIMACTERIC-Ripens after Harvesting | Banana, Mango, Papaya, Guava, Sapota, Pineapple |
NON-CLIMACTERIC-Ripens on Tree only | Citrus-Orange, Mosambi, Litchi, Kinnow, Grapefruit etc. |
Bananas (Musa paradisiaca var. sapientum) are harvested green & sweeten as they ripen. Their peel reveals their exact stage of ripeness. A dark green peel is very firm. As the banana ripens, the peel color lightens and changes to yellow and the pulp softens. During this process, the Starch within the banana converts to Sugar giving it their creamy, sweet taste.
Optimal Conditions for Controlled Ripening
- Air-Tight & Adequately Insulated Ripening room
- Desired Temp., RH & Air circulation
- Exposure to Ethylene gas at desired dosage (100-200 ppm) & intervals
- Desired levels of CO2 to be maintained (<1%)
- Proper Ventilation / Air-infused at regular intervals
- Accurate Monitoring and Control systems
Critical Parameters to Consider
Temperature | Highly Efficient Refrigeration s/m |
Humidity | Steam Humidifier, preferred |
Air-Flow | High CFM Fans |
Ethylene Injection & Conc. | Portable type /Centralised |
CO2 Monitoring, Removal | Room Ventilation Grid with Standby |
Roll-up Doors used | Air-tightness, Safety & Ease of Usage |
Industrial Flooring | Suitable for Fork-lift operation, Durable |
Capacity Control for Ripe Rooms | 2 units/chamber part/full load opn. |
Lighting | Safety & LUX |
Fire & Safety | Fire Sensors, Extinguishers, Alarm |