Banana Ripening Room Analysis

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Bananas need proper climatic conditions to grow and ripen when produced on a commercial scale. To ensure quality yield, appropriate conditions are needed in their ripening rooms, which is an artificial method. Thus, a commercial ripening room should have the following: 1. Air Tight Room to Prevent Leakage: Bananas give out ethylene, which is a gas needed for its ripening process. The room should be as air tight as possible to prevent ethylene loss. This should also prevent the gas from entering unwanted areas like another banana rooms or cold storage rooms holding ethylene-sensitive items. 2. Insulation for Temperature Control: The room should be properly insulated so that the outside conditions do not interfere with the ripening process and to control the temperature within a degree or so. 3. Refrigeration to Maintain Temperature: The room should have adequate refrigeration capacity to accurately control the pulp temperature. 4. The room may need heating equipment in order to maintain proper room temperature in cold weather. 5. The room must have adequate air circulation. Because uniform pulp temperatures throughout the load are essential for even ripening, the refrigerated air in the room must circulate at all times and uniformly throughout the load. For pressurized, forced air ripening rooms, this is typically inherent in the design.…show more content…
While 100 ppm is the accepted standard to initiate ripening and ethylene production in bananas, there are some companies that require their ripening personnel to use 300+ ppm, saying that today's banana ripens quicker and more uniformly with this higher level. If you are having difficulty with bananas ripening properly, verifying current ethylene levels and then perhaps increasing them may resolve ripening issues. There are other factors that cause poor ripening, like inadequate humidity and immature fruit; ethylene is not always the
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