A banana ripening chamber is a specially designed facility where raw green bananas are exposed to controlled temperature, humidity, ventilation, and ethylene gas to achieve uniform and natural ripening.
Ripening bananas in a controlled chamber ensures:
* Uniform color and taste
* Reduced spoilage and wastage
* Compliance with food safety standards
* Better shelf life and marketability
The recommended ripening temperature for bananas is 16°C to 18°C, depending on the stage of ripening required. Temperatures above 20°C may cause uneven ripening, while lower temperatures can delay the process.
Ethylene is a natural ripening agent. Controlled exposure to 100–150 ppm ethylene for 24 hours triggers the natural ripening process, ensuring even color development and better fruit quality.
Bananas typically take 4 to 6 days to ripen uniformly, depending on variety, maturity stage, and desired color index.
Yes. Ripening chambers can also be used for fruits such as mangoes, papayas, and avocados, provided chamber settings (temperature, humidity, ethylene dosage) are adjusted accordingly.
Capacity depends on design and customer requirements. Blue Cold offers chambers ranging from a few metric tons for small traders to hundreds of metric tons for large-scale operations.
Humidity is maintained at around 90–95% to prevent fruit dehydration and shrinkage, ensuring good texture and freshness.
Blue Cold provides both Ammonia and Freon-based refrigeration systems. The choice depends on the scale of operation, energy efficiency requirements, and customer preference.
Routine maintenance includes cleaning coils, checking insulation and door seals, monitoring gas injection systems, and verifying temperature and humidity controls.
