Banana ripening cameras from PRIMEHOLOD

Artificial ripening of bananas, or banana gassing, helps to gain proper condition of green fruits for transportation from the habitat. The process is performed by a special technology within strict support of temperature and humidity modes changing by a certain schedule. Such climate is provided by a special banana gassing system.

The process of bananas gassing is stimulated by ethylene - this gas is emitted by matured fruits and vegetables. Fruits discolour to beautiful yellow, annyloid substances turn to fruit-sugar that make bananas taste sweet.

Banana gassing consists of a few stages, and proper temperature mode is supported on each of these stages.
-Beginning of ripening mode - the temperature of bananas is +13°С.
-Gassing mode beginning - the temperature of injected gas starts at +14°С.
-Launch of bananas ripening process.
-Cooling process.

-The end of after-ripening cycle - the storage temperature is +14°С.
There are seven stages of bananas ripeness: the first stage - green, the seventh - fully ripe fruits with dark-brown dots on the skin cover. These are the sweetest and the tastiest bananas, but their expiry term is only two days. Bananas of 3-4 stages are taken for wholesale distribution. Such bananas can be stored in warehouses during 3-10 days in 13-15°С temperature

The equipment for bananas gassing includes special sealed camera that allows heating and cooling of the load fruits, air moisturizer and device for ethylene feeding.

The ripening process is stimulated by ethylene (so called banana gas). The product is processed with this gas in one of the cycle days. The following changes occur in bananas during the gaseous interchange: starch turns to sugar, firm flesh become softer; green chlorophyll in skin ruins, and yellowness shows up; bananas emit big amount of heat.

Currently ethylene is fed by one of the following methods:
-catalytical generator
-Banana gas-32
-Pure ethylene in balloons
-In special tubes.

There are accelerated (4 days), normal (5-6 days) and slow (8 days) after-ripening modes. The mode is chosen according to the fruits condition, market capacity and other factors. Higher fruits quality is obtained by slow bananas after-ripening in lower temperatures.

Even product ripening is gained by using various active ventilation systems.

Bananas gassing process can be controlled from the remote personal computer.

In this case the process control operator achieves ability to:
-control all required parameters operatively (temperature and air humidity, temperature of banana pulp);
-control up to 10 cameras at a time;
-modify the cycle algorithm and temperature settings;
-obtain information about equipment failures.

One more foundational factor of correct bananas after-ripening is air mass circulation. It is highly important to choose the proper equipment and order of tare decking. Correctly loaded camera must provide ability to pump the air literally through each box. This is important in artificial ripening with forced cooling. To avoid any after-ripening problems, there must be no underloaded in cameras. The optimal load is above 50% of the rated capacity. If there is a need to increase the airflow coming through the boxes, higher air humidity must be supported to avoid weight loss, drying out (dehydration) of bananas. Relative humidity in ripening camera must be supported on 80-95% level. This is required to support the product’s marketable condition.

There can be additional equipment installed, including:
-automatic moisture support system;
-automatic cameras ventilation;
-additional temperature control indicators for camera environment and bananas weight.

The offered cameras are universal and can be used for after-ripening and storage of other ethylene-ripening fruits and vegetables: tomatoes, strawberry, avocado, apples, pears.

PRIMEHOLOD, LLC will perform the whole range of services for choosing equipment, deliver, assembly and putting into operation of gassing cameras of 2-3-4 generation by a few variants of technological construction.

Gassing cameras are classified by capacity:
-12,24,36,48 pallet position,
by pallet allocation inside:
-one-, two-, three- and four-storey,
by technological construction:
-1,2,3,4 generation cameras.

Cameras can be partially or fully automated. To speed up the ripening process ethylene gas is usually applied. It is produced by an integrated ethylene generator.

PRIMEHOLOD company is ready to provide you the entire range of equipment required for after-ripening :
-refrigerating equipment (compressor aggregate, air coolers and condensers);
heat insulation of banana gassing camera (walls, ceiling and doors);
-ventilation system;
-ethylene supply system;
-moisturization system;
-after-ripening process control and system of remote monitoring and control.

To get more detailed information, you can:
• Call to phone numbers in Kiev: (044) 369-58-19, (044) 227-50-17
• Write an e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
• Fill in the order form