Pressure Chamber System for Banana Ripening
Banana Ripening Conditions
First, if we define banana ripening; Ripening is the process of improving the color of the outer skin of the fruit and producing fruit according to the desired taste, color and quality.
Ripening process; heat and gas insulation, ventilation systems with temperature and humidity regulation can be carried out in specially designed rooms.
The conditions for a successful banana ripening process are:
Temperature (14 -20°C for cooking)
Relative humidity (85-95%)
Ethylene gas (100-1000ppm for ripening)
Air movement (Room volume circulates 25-30 times in 1 hour)
Time (Cooking time 48 -96 hours)
The room door remains closed for 24 hours after administration of ethylene. At the end of this period, the room must be ventilated. Depending on the species and variety, the product ripens in 2-4 days and reaches a state of eating and turning yellow.
Changes in the surface of the banana shell during the banana ripening process can be seen in the picture below.