Ripening rooms are very important for proper and efficient banana ripening; not just any room will suffice. A commercial ripening room must have the following:
Monitor pulp temperatures closely:
Maintain proper humidity levels:
For best ripening results, humidity should be 85 to 95%. If the humidity is too low, install a humidifier; wetting the floor of the room with water may increase the humidity but may cause sanitation issues.
Please note that there are reports of bananas responding better to higher ethylene levels. While 100 ppm is the accepted standard to initiate ripening and ethylene production in bananas, there are some companies that require their ripening personnel to use 300+ ppm, saying that today's banana ripens quicker and more uniformly with this higher level. If you are having difficulty with bananas ripening properly, verifying current ethylene levels and then perhaps increasing them may resolve ripening issues. There are other factors that cause poor ripening, like inadequate humidity and immature fruit; ethylene is not always the culprit.
One of the best tools to use when ripening bananas is a color chart. This one not only provides the standard 1 - 7 colors but also recommended temperatures for ripening based on days.
These recommendations were amassed from a diverse number of sources. While we have made great effort to provide accurate and current ripening techniques, we make no warranties regarding these recommendations or the applicability of such information to a particular ripening operation. Please note that we do not provide these recommendations as a replacement for technical ripening experts; if having ripening problems or starting a ripening program, we suggest that professionals be consulted.
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