Banana Ripening Chamber

Banana ripening chambers are engineered to stimulate natures ripening process by temperature control, exposure to uniform & controlled ppm of Ethylene gas, venting of CO2 gas and reducing total ripening process to 4-6 days for best quality.Ripening Chamber means a chamber equipped with humidity,temperature controllers and air circulation systems, the Fruit/Vegetables/Mangoes are ripened through the use of ethylene gas generators.chambers are indulging in ripening of fruits with fruits placed in small portion of cold store and the rest remaining empty. Therefore, in a cold store the inside volume may be 11 or even 20 cubic meters per ton depending upon the size of a cold chamber and fruits loaded for ripening.Ethylene, a natural ripening agent, is pumped into the room (at 1 ppm) and left for 24 hours. The ethylene is then ventilated out of the room and the bananas are left to ripen for three to four days depending on their initial condition and the ripening level the customer would like.“Consuming bananas at the ideal ripeness provides the best balance of starch and sweetness, as well as maximum micronutrients such as potassium, vitamin B6, and antioxidants,” says Lane. Potassium is a key nutrient for regulating blood pressure, which helps reduce the risk of heart attack and stroke.