Optimal Banana Ripening Cold Room Techniques Awotech

1. BANANA RIPENING WELCOME

2. PURPOSE OF THE DOCUMENT • This particular pre-feasibility is regarding Banana Ripening. • The objective of the pre-feasibility report is primarily to facilitate potential entrepreneurs in project identification for investment and in order to serve his objective; the document covers various aspects of the project concept development, start-up, marketing, finance and management. • [We can modify the project capacity and project cost as per your requirement. We can also prepare project report on any subject as per your requirement.]

3. WHAT IS FRUIT RIPENING?  However, all fruits do not ripen in the same manner  On the basis of their ripening behaviour, fruits are classified as: • -Climacteric Fruits • -Non-Climacteric Fruits

4. CLIMACTERIC FRUITS • Mango • Banana • Papaya • Guava • Sapota • Kiwi • Fig • Apple • Passion fruit • Apricot • Plum • Pear

5. RIPENING OF CLIMACTERIC FRUITS • Now, we return to ripening of Climacteric Fruits  We have seen that these fruits need to be ripened, post harvest, preferably near consumption areas  Traditionally, this has been done with the help of chemicals such as Calcium Carbide

6. CONVENTIONAL RIPENING METHOD  Use of Calcium Carbide is banned under Rule 44-AA of PoFA (Prevention of Food Adulteration) Rules, 1955.  Almost all ripening (more than 99%) in India is done with Calcium Carbide.

7. RIPENING OF BANANAS WITH ETHYLENE  For optimum quality, flavor, color and texture it is essential that bananas are harvested green, but fully mature, with little or no angularity  The quality of the ripe bananas depends on maturity at harvest, the care and speed in handling, avoidance of chilling injuries, and ripening under optimum conditi

8. BANANA COLOUR CHART

9. BANANA COLOR CHART 1.evenly green; common color after harvesting 2.light green; color of bananas treated by gas 3.more green than yellow; ready for wholesale supply 4.more yellow than green; recommended for retail outlets 5.ideal color for sale 6.fully ripe bananas ready for consumption 7.over ripe fungus effected banana

10. RIPENING OF BANANAS WITH ETHYLENE  Bananas are received at the ripening plant at color stage 1 (refer color chart above)  The product is pre-cooled to the pulp temperature of 18ºC  After stabilization of temperature, ethylene is introduced at a concentration of 100 – 150 ppm  Most convenient and safe method of introducing ethylene is through ethylene generators  Cylinders containing 5% mixture of ethylene gas with nitrogen may also be used

11. RIPENING OF BANANAS WITH ETHYLENE  After 24 hours, the chambers are vented. period the fruit starts producing ethylene by itself at the rate of 2 - 4 µl / kg·hr  Ripening associated changes include an increase in rate of respiration from 20 to 60 - 80 ml CO2 / kg·hr and a similar 3 to 4 fold increase in heat production  The product breathes in oxygen and gives off carbon dioxide  Excess ethylene and carbon dioxide must be removed for faster and uniform ripening During this

12. RIPENING OF BANANAS WITH ETHYLENE  The refrigeration system must be capable of removing the heat of respiration and maintain the temperature and relative humidity at desired levels  The venting system must be capable of removing excess carbon dioxide in order to maintain concentration level of below 10,000 ppm

13. RIPENING CYCLE  Bananas are ripened to color stage 3 or 4 depending on mode of retailing for dispatch to market  Depending on cultivar and market requirements, ripening cycle maybe spread from 4 to 8 days

14. COMMON MYTHS ABOUT FRUIT RIPENING  There are many wide spread myths about fruit ripening  Media loves to propagate them with addition of „sensational‟ findings  Certain TV channels regularly broadcast programs that warn you never to touch a fruit let alone eat it

15.  Farmers harvest the fruit pre-maturely to realize “ahead of season” high price, or  Farmers are afraid of glut in the market and want to sell the produce as early as possible, or  Unscrupulous traders want to book profits as early as possible without waiting for the fruit to ripen naturally.

16. MOST COMMON MYTHS ABOUT FRUIT RIPENING  Whilst there are obvious questions about use of harmful chemicals to ripen the fruits  The fact that climacteric fruits necessarily need to be ripened post harvest is completely ignored  Post harvest ripening of climacteric fruits need not necessarily be called “artificial ripening”

17. RIPENING CHAMBER

19. RIPENING CHAMBER

20. RIPENING CHAMBER

21. RIPENING CHAMBER

22. RIPENING CHAMBER

23. INDIAN PERSPECTIVE  Presently in India, green bananas are transported in bulk in trucks or railway wagons.  There is no packing except nominal cushion provided by banana leaves.  There is no temperature or humidity control.  During transport, bananas inevitably get bruised and damaged. These blemishes are not easily visible at the green stage but show up in the ripe bananas.  More damage /bruises are inflicted in subsequent handling in the distribution chain all the way up to the consumer.

24. INDIAN PERSPECTIVE

25. INDIAN PERSPECTIVE  All this damage can be easily avoided if the bananas are packed in corrugated fiber boxes (CFB) at the plantation itself.  However, this is not possible in short and medium term as banana is a low value fruit and the market will not bear the cost of box cartons.  Western countries have shifted to the use of box cartons some 20 years ago and eventually this will happen in India as well in due course.

26. BANANA PACKING

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