FRUIT RIPENING

Industrial fruit ripening uses controlled atmosphere chambers where temperature, humidity, and ethylene gas are precisely managed. Refrigeration systems are essential for maintaining optimal conditions that ensure safe, uniform, and predictable ripening of climacteric fruits like bananas, avocados, and mangoes.

WHY IT’S CRITICAL IN INDUSTRIAL REFRIGERATION

Refrigeration is essential in industrial fruit ripening to control temperature, humidity, and gas levels, ensuring uniform and predictable ripening. It slows down the ripening process for better quality, extends shelf life, prevents spoilage, and enables safe, hygienic, and large-scale operations. Without refrigeration, ripening becomes too fast, uneven, and leads to significant post-harvest losses.

STEPS FOR RIPENING PROCESS

Pre-Cooling & Loading

Fruits are harvested mature but unripe.
They're pre-cooled to 13–18°C to remove field heat.
Pallets are loaded into air-tight ripening chambers.

Temperature & Humidity Control

Refrigeration systems maintain chamber temp between 14°C to 20°C.
Relative Humidity is kept at 85–95% to prevent drying.
Controlled by thermostats and humidity sensors.

Ethylene Introduction

Ethylene gas (100–150 ppm) is introduced using:
- Gas cylinders
- Ethylene generators
Gas is uniformly distributed using circulation fans.

Air Circulation

High-volume fans ensure:
- Even temperature
- Proper gas distribution
Prevents “hot spots” or uneven ripening.

Monitoring CO₂ & Conditions

Fruits release CO₂ during respiration.
CO₂ sensors and exhaust fans are used to keep CO₂ below 0.5%.
A PLC control system manages gas levels, temperature, and humidity.

Ripening Period

Ripening lasts 4 to 10 days, depending on fruit type.
Ethylene is applied typically only during the first 24–48 hours.
Refrigeration ensures consistent and slow ripening

Post-Ripening Cooling

After ripening, fruits are cooled to 4–8°C.
This extends shelf life and prepares fruits for transport.

BENEFITS

🌀Uniform Ripening

Consistent temperature and humidity ensure even ethylene distribution.
All fruits ripen uniformly in size, color, texture, and taste.

🌡️Precise Temperature Control

Maintains ideal ripening temperature (14–20°C).
Prevents over-ripening or chilling injury.
Allows for timing control — ripening can be started or delayed as needed.

💧Maintains Humidity

Keeps RH between 85–95%, avoiding fruit dehydration or shrinkage.
Ensures fresh appearance and higher market value.

🍃 Controlled Ethylene Exposure

Refrigerated rooms allow controlled introduction and circulation of ethylene.
Eliminates risks of overexposure or uneven ripening.

🧯Enhanced Food Safety & Hygiene

Refrigerated systems are enclosed, clean, and filtered.
Prevents fungal/bacterial growth common in open-air ripening.

📦Longer Shelf Life

Post-ripening cooling slows down metabolism.
Fruits stay fresher longer, reducing wastage during transport or storage.

💸Reduces Wastage

Controlled conditions reduce spoilage.
More fruits reach the market in sellable condition, increasing profits.

📊Greater Operational Efficiency

Automation through PLC or SCADA systems minimizes labor and errors.
Enables scaling for mass production and export.