Cold Room Banana Yellowing and Ripening

Banana Yellowing and Ripening Conditions

First of all, if we define yellowing and ripening; Yellowing, improvement of only the outer skin color of the fruit; Ripening is the process of bringing the fruit to the desired taste, color and quality.

The yellowing and ripening process is carried out in specially designed rooms with heat and gas insulation, ventilation systems, and temperature and humidity adjustment.

The necessary conditions for a successful yellowing and ripening process are:

• Temperature (For yellowing: 20- 28 °C, 14 -20 °C for ripening)
• Relative humidity (85% -95%)
• Ethylene gas (For Yellowing: 3-10ppm, 100-1000ppm for Ripening)
• Air movement (to circulate the room volume 25 -30 times in 1 hour)
• Time (Painting and Ripening time 48 -96 h)

should be ventilated. Depending on the type and variety, the products mature within 2-4 days, reach the eating condition and turn yellow.