Products such as bananas and avocados, which grow in tropical regions and are widely consumed all over the world, are stored in cold storage while green (unripe) after harvest. However, they cannot be consumed in this state. At the same time, it is of great importance to remove the ethylene gas in the environment and provide fresh air to the storage during the storage of these fruits, which release ethylene gas after harvest.

These fruits, which can be stored in cold storage for 6 to 8 weeks, must be ripened in a controlled manner before being offered to the market. This process involves exposing the fruits to ethylene in a controlled manner. For example, during the ripening of bananas, the chlorophyll in their peel breaks down and their color changes from green to yellow. This process is also called "yellowing" for bananas.

Planning of Storage and Ripening Processes

The process of storing bananas in cold storage is planned according to the time and quantity of products arriving at the business; while the ripening process is organized according to the market shipment plan and the quantity needed. The ripening process can be completed in a minimum of 3 days, but this period can extend up to 8 days.

The correct implementation of these processes requires detailed calculations and planning. For this reason, cold storage and ripening (ripening) rooms must be designed and projected by experts in the field.

Frigotek's Solutions

Frigotek offers special projects for your facility to meet the requirements at the highest level in the storage and ripening processes of tropical fruits. With its efficient, hygienic and environmentally sustainable solutions, it provides turnkey services after completing the production and product supply processes and ensures that the fruits reach the market in the most ideal conditions.