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“CONTROLLED FRUIT RIPENING WITH EMPHASIS ON BANANA RIPENING” ANUSHA BABOOA

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Page 1: Banana ripening

“CONTROLLED FRUIT RIPENING WITH EMPHASIS

ON BANANA RIPENING”

ANUSHA BABOOA

Page 2: Banana ripening

What is Fruit Ripening?A process where the fruits become edible. They become sweeter, less

green & soft.

One of the most accepted definitions describe the fruit ripening as a physiological process involving the induction/

acceleration of a variety of metabolic processes most or all enzymatically regulated and catalyzed.

Starch Sugar

Depending on their ripening behaviour, fruits are classified into: CLIMACTERIC FRUITS NON-CLIMACTERIC FRUITS

Page 3: Banana ripening

They enter climacteric phase after harvest, that is they continue to ripen although off tree.

Most ripened climacteric fruits are too soft and delicate to withstand transportation & handling.

The ripening process is considered irreversible in climacteric fruits

CLIMACTERIC FRUITS

Page 4: Banana ripening

Some examples of climacteric fruits

Banana Plum Mango Fig Passion fruit Papaya Guava Pear

Climacteric fruits

Page 5: Banana ripening

Once harvested, these fruits do not ripen further.

In order to attain full ripeness and flavor, these fruits are often harvested once they have fully ripened.

Thus have a short shelf life if harvested when they are ripe

Some examples Oranges Cherry Grapes Strawberry

NON-CLIMACTERIC FRUITS

Page 6: Banana ripening

Assures good shelf life.

Provides excellent fruit appearance.

Provides optimum eating quality.

Fruit is available when and where required.

WHY CONTROLLED FRUIT RIPENING IS BEING FAVOURED NOWADAYS ?

Assures good shelf life.

Provides excellent fruit appearance.

Provides optimum eating quality.

Fruit is available when and where required.

Page 7: Banana ripening

THE 4 MAJOR FACTORS OF COMMERCIAL RIPENING

Ethylene gas

Temperaturecontrol

RHcontrol

AdequateAir

circulation

4 major factors

Page 8: Banana ripening

• Colorless gas, slightly sweetOdor & soluble in water.

• Normally produced during banana ripening.

• Governs senescence & ripening processes.

• 1 ppm is sufficient for ripening but 1000 ppm is frequently used.

• concentration of ethylene gas higher than 2.7% (27,000 ppm) ) can be explosive.

1. ETHYLENE GAS

Page 9: Banana ripening

Inadequate T◦C control can decrease the shelf life of bananas (good for 4 days only at T◦C > 23).

Actual temperature used depends on when you want the fruit ready.

2. TEMPERATURE CONTROL (PULP T◦C)

Page 10: Banana ripening

Too low- chilling injury (< 12◦C )

Low- slow ripening/ possibly slight taste degradation

Optimum- 15◦C - 18◦C

Too high- irregular ripening of fruits, poor keeping quality (>18◦C )

High- rapid ripening, difficult to control; poor appearance (dull grey-green) & flavor

Page 11: Banana ripening

Deficiency:

skin color, freshness may be affected and may cause splitting, weak necks, breaking, weight loss and may cause existing blemishes to become enhanced.

Begin ripening:

90% RH (use automatic humidifiers with humistats control)

Color break:

Reduce RH to 75%

3. RELATIVE HUMIDITY (RH) CONTROL

Page 12: Banana ripening

Assures uniformity of ripening and prevents buildup of CO2.

Air circulation fans operate continuously while ripening fruit.

Fruit boxes are stacked to allow air circulation.

4. ADEQUATE AIR CIRCULATION

Air circulation fans

Boxes

Page 13: Banana ripening

Many stacking patterns are available, but a 4-inch air channel is ideal.

Rule of thumb

The discharge from the centrifugal blower in cubic feet per minute should equal the cubic capacity of the ripening room.

centrifugal blower

Page 14: Banana ripening

RIPENING PROCEDURE taking BANANA as an example

Page 15: Banana ripening

Green bananas in cartons are loaded into

ripening roomsFruit pulp temp:

≈14◦C

Room is closed & refrigerated for 12-

16 hrs until pulp temp reaches 15-

17 ◦C RH: 90%

Ethylene(catalyst) discharged at a concentration of

0.1%-0.04% (100-400ppm)

RH: 90%Room is kept

close for 24hrs

At the end of this time, room is ventilated to

clear ethylene & co2 gas

Room is closed again, atmosphere is controlled at a temp of 15-17 ◦C for 3-4

daysRH: 75%

Fruit pulp may reach a temp of 32 ◦C

during this process

Room is ventilated &

ripe fruit removed

Extractor fans may be used

Amount of ethylene gas required for ripening room is normally calculated on the free air space after the

bananas have been loaded (i.e., if bananas take up to 35% of the room size, calculate the amount of ethylene

required for remaining 65% free air space)

Page 16: Banana ripening

Ethylene gas from compressed gas cylinders:2 methods

Single shot of gas,given at one time.

Continuous slow trickle of gas into the room for 24 hrs.

A method to monitor ethylene concentration should be available.

Page 17: Banana ripening

Insulation. Refrigeration. Heat. Air tight. Controllable vents for

ventilation. Humidifiers. Sanitary.

BASIC PRINCIPLES OF BANANA RIPENING ROOMS.

Humidifiers.

Page 18: Banana ripening

Simple banana ripening room

Plywood walls and roof ;insulated

Compressor (air conditioner) on top

Cement floor

Temperature, ventilation and humidity controls

Note: it is best to have at least three : ripening rooms, instead of just one.

It is also possible to convert existing rooms or structures into banana ripening rooms, depending on scale.

Page 19: Banana ripening

Primitive

Traditional

(standard cold rooms with openly stacking of boxes)

Modern

( so-called pressure-ripening)

Ripening systems

Page 20: Banana ripening

Catalytic G

enerators

• a liquid concentrate 'Ethy-Gen' is decomposed in an electrically powered catalytic generator, to produce ethylene gas.

• The 'Ethy--Gen' concentrate is supplied in containers which produces about 12 ft3 (0.33 m3 ) of ethylene gas.

Ethyle

ne Cartri

dges

•Each ethylene cartridge contains approximately 51g of pure ethyl•Ethylene is released by piercing the cartridge with a tool which is supplied.

Ethylene and

Ethylene/Nitrogen Cylinders

•The explosion risk from ethylene can be eliminated by the use of a mixture of gas a consisting of 5% ethylene in nitrogen.

METHODS OF INTRODUCING ETHYLENE GAS

Page 21: Banana ripening

Iodine (I) can be used to determine whether the fruit is ripening or rotting by showing whether starch in the fruit has turned into sugar. For example, a drop of iodine on a slightly rotten part (not skin) of a banana will turn a dark-blue or black color, since starch is present. If it stays yellow, then most of the starch had converted to sugar.

Ripening indicator

Page 22: Banana ripening

Calcium carbide chemical used for the production of

acetylene gas during gas welding. Ethrel (brand name) phosphonic acid that produces ethylene gas

and is known to trigger the process of fruit ripening.

Ethepthon (2-chloroethylphosphonic acid) a plant growth regulator known to penetrate

into the fruit and decompose to ethylene.

Alternate ripening method

These ripening agents have been banned in many countries due to their harmful effects. The most effective and widely used ripening

agent nowadays is ethylene

Page 23: Banana ripening

Banana colour chart

evenly green; common colour

afterharvesting

light green/ trace of yellow;

colour of bananas

treated by gas

more green than yellow; ready for wholesale supply

more yellow than green;

recommended for retail outlets

green tip- ideal colour for sale

all yellow-fully ripe bananas ready for

consumption

yellow-flecked with brown ; over ripe fungus effected

banana

Page 24: Banana ripening

A RIPENING SCHEDULE FOR BANANASRipening time is from hard green to Color Stage 4

( Green-yellow with dark green tips)

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.

Page 25: Banana ripening

HAZARDSFire/Explosion by

spillage/ uncontrolled use of ripening gasses

Toxicity & Asphyxiation by o2 deficiency& co2

accumulation

Page 26: Banana ripening

Preclimacteric phase

CONCLUSION

Days after harvest

A B

C

D

Preclimacteric phase

Climacteric phase

ripening phase

eat-ripe& senescence

phase

Page 27: Banana ripening

Controlled Ripening of Some Fruits,FoodRecap

Ripening - Wikipedia, the free encyclopedia

Banana ripening, ISOPAN INSULATION PVT LTD/PDF

AIC ripening protocol/PDF

Fruit ripening by Prof S.N. Naik 2T Delhi/PDF

Ripening bunch management, Dr Scot Nelso, plant pathologist, University of hawaii/ PDF

The ripening of bananas, Interko B.V/PDF

REFERENCE

Page 28: Banana ripening

Thank you for your kind attention…