Ripening Chambers

We are specialized in manufacturing a range of Ripening Chambers that are widely used to ripen fruits in horticulture, floriculture and fruit industry. These Ripening Chambers are provided with controlled temperature and humidity levels that maintain freshness of the product. Our ripening chambers are designed to direct the airflow away from the product and are low and also avoid turbulence.
Further, Ripening Chambers are customized as per the specific requirements laid down by our clients. We are providing different types of Ripening Chambers like catalytic ethylene generator/ethylene gassing systems with gas controller to ensure uniform coloring of the product.
Ripening
Banana / Mangoes are one of the few fruits that ripen best off the plant. If left on the plant, the fruit splits open and the pulp has a “cottony” texture and flavor. Even in tropical growing areas, bananas for domestic consumption are cut green and stored in moist shady places to ripen slowly. As bananas ripen, the starch in the fruit turns to sugar. Therefore, the riper the banana the sweeter it will taste. The commercial practice is to ripen bananas artificially by using ethylene gas. A substance produced by the fruits accelerates the normal process of fruit maturation. Temperature monitoring during ripening is critical. Normally temperatures between 14.5 ºC and 16.5 ºC will be adequate. If ripening temperatures are too high (normally above 18 ºC) the fruit can become over-ripe too fast, soften but remain green and or split through the skin. Relative Air Humidity during ripening is also critical and levels lower than 85% RH can produce ripe fruit with too much scarring and symptoms of dehydration, as well as fruit with a grayish tan.
Pressurized or forced-air rooms-pressurized rooms create a pressure gradient between rows of stacked boxes lined up into a tunnel with a differential pressure gradient between the inside and outside of this tunnel to force the air through the fruit, rather than around the boxes.