Banana Ripening Conditions
Firstly, if we define banana ripening; Ripening is the process of improving only the color of the outer skin of the fruit and bringing the fruit to the desired taste, color and quality.
Ripening process; heat and gas insulation, ventilation systems with temperature and humidity settings can be made in specially designed rooms.
The conditions for a successful banana ripening process are:
- Temperature (14 -20 ° C for ripening)
- Relative humidity (85-95%)
- Ethylene gas (100-1000ppm for ripening)
- Air movement (Room volume circulates 25-30 times in 1 hour)
- Time (Ripening time 48 -96 h)
The door of the room is kept closed for 24 hours after the application of ethylene. At the end of this period, the room should be ventilated. Depending on the species and varieties, the products ripen within 2-4 days and reach the eating condition and turn yellow.
The changes in the shell surfaces of bananas during the banana ripening process are shown in the picture below.
According to these stages, the most appropriate step for marketing bananas is 4 and the most suitable step for consumption is 6.
In the ripening process of bananas, it may be desired to shorten or lengthen depending on market demands. In this case, the choice of temperature to be used in the ripening of the product is very important. For example; At 18 ° C the color of the shell changes in 4 days, while at 14 ° C color change and ripening occurs in 8 days.
When setting the temperature in banana ripening rooms, the pulp temperature should be taken into account more than the room temperature. Therefore, fruit temperature control should be done at intervals to determine the temperature.
If the banana ripening chamber is properly insulated, 100-150 ppm ethylene is sufficient for 24 hours for banana ripening. After 24 hours, the room must be ventilated for a homogenous ripening. If the room is not ventilated, the CO2 produced by the respiration of the products increases, which prevents homogenous ripening. Therefore, the CO2 concentration in the room should not be increased above 1%.
Frigo Mekanik provides services in project design, application and technical service with the equipments that provide the most cost effective and highest quality solution for the ripening of fruits.
Banana Ripening Room Applications
- Equipment with high air circulation and homogeneous product temperature
- Precise temperature and humidity control equipment
- Air-tight automatic sectional doors
- Ethylene injection system
- Computerized monitoring and recording system during banana ripening process
- Coolers and cooling system designed to keep product moisture loss to a minimum
- Single-storey, two-storey and three-storey loading systems
Banana Ripening Chamber Control System:
The microprocessor control system used in banana ripening rooms can control heating and cooling in three different zones.
Humidity, pressure, ethylene content and ventilation can be controlled by sensors added to the system optionally.
The control system can be remotely controlled via the modem.
The control system is able to record information and create graphics through the computer it is connected to. In addition, temperature programs can be entered up to 9 days with 20 different programs.