BANANA RIPENING

A Presentation   on

Banana Ripening Process

Brief Introduction To Ripening Process Introduction Introduction Basic Infrastructure Requirement Basic Infrastructure Requirement Type of Fruits Type of Fruits Advantage of controlled Ripening Factors for Commercial Ripening Banana Ripening Chart Process In Banana Ripening Method of Ethylene Induction Ripening Indicator Alternative Ripening Method Hazards & PrecautionsRoom Sizes Ripening Rate Operating Cost and Profit ViabilityReferences

Basic Infrastructural Requirement

Air Tight Insulated Chamber. Refrigeration System Freon Based. Heating Arrangement. Controllable Vents for Exhaust. Humidifiers. Proper Sanitary System.

Introduction to UniCool Infra Systems Indigenous company, Team of Experience Professional in

the field of Fruit and Vegetables Preservation , storage and processing for over 20 years core experience in the design, manufacture and installation of custom cooling and ripening technology.

UniCool Infra Systems of Storage and fruit ripening are in compliance with ISO, EURO, BIS and FDA guidelines.

UniCool Infar Fruit Ripening Systems Indigenously developed and are used in Industries since long.

UniCool Infar assures good shelf life & Provides excellent fruit appearance.

Fruit Ripening

Type of Fruits

Non-Climacteric • Grape • Orange • Cherry • Strawberry

Climacteric • Banana • Mango• Papaya • Guava• Plum• Fig• Passion Fruit• Pear

NON-CLIMACTERIC FRUITS : 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

CLIMACTERIC FRUITS : 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

TYPE OF FRUITS

Advantage of Ripening of Fruits Under Controlled Atmospheric Conditions

Excellent color appearance and texture. Advantage of better price.

Available can be Adjusted according to demand & so shelf life.( Time and Place )

Better Hygienic and less damaged, Provides optimum eating quality.

Factors for Commercial Ripening

1. ETHYLENE GASColorless gas, slightly sweet Odor & 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.

2. PULP TEMPERATURE

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.

Too Hot (>18◦C ) - Uneven ripening of fruits, Poor quality

High- Rapid Ripening, Difficult to Control; Poor appearance (Dull Grey-Green) & Flavor

Optimum- 15◦C - 18◦C

Low- Slow ripening/possibly slight taste degradation

Too low- Chilling injury (< 12◦C )

3.RELATIVE HUMIDITY

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%

4. AIR CIRCULATION

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.

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

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

Banana Ripening Chart

Process for Banana RipeningGreen Bananas in cartons /Bins are

loaded into ripening rooms

Fruit pulp temp: ≈14◦C

Room is closed & refrigerated for 12-16

hrs until pulp temp reaches 15-17 ◦C

RH: 90%

Ethylene Gas introduced with help

of machine 0.1%-0.04% (100-

400ppm)RH: 90%

Chamber is closed for another 24hrs

After 24 hr room is ventilated to clear ethylene & co2 gas

completely

Close the chamber maintain at temp of 15-

17 ◦C for 3-4 daysRH: 75%-95%

Fruit pulp may reach a temp of 32 ◦C during

this process

Chamber is flushed-out with final product as

required in mktg.

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)

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)

METHODS OF INTRODUCING ETHYLENE GAS

Liquid Treatment (Ethephon) 

 The general

procedure for de-greening citrus

with l iquid ethylene

(ethephon) involves dipping green-skinned

fruit in a tank of water at ambient temperature to

low concentrations of

ethylene for several minutes

or less.

Ethylene Dosing with Cylinder

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.

PS : We must install proper monitor system to calibrate concentration of ethylene in process

• Primitive

• Traditional : standard cold rooms with openly stacking of boxes)

• Modern: pressure-ripening

Ripening systems

Normally, 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.

• Other simple Method is given color indicator chart at various sources. One Shown herewith.

Ripening indicator

• Calcium carbide : chemical used for the production of acetylene gas during gas welding.

• Ethrel (brand name) phosphoric 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

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

PRECUSTION WHILE HANDLING PLANT

Air Circulation System

Room Sizes

• 10 Tons (6mtr L x 3.5mtr W x 3.9mtr H)

• 15 Tons (10.6mtr L x 3.5mtr W x 3.9mtr H)

• 20 Tons (12.6mtr L x 3.5mtr W x 3.9mtr H)

PS :Plant Room and other facilities like loading /unloading, storage etc. should be considered apart from above mentioned area.

PS :Plant Room and other facilities like loading /unloading, storage etc. should be considered apart from above mentioned area.

RIPENING RATE

Days after harvest

AB

C

D

A. Pre-climacteric phase

B. Climacteric phase

C. Ripening phase

D. Eat-ripe& senescence phase

Sl Description Kg/ Year Remarks

1 One Chamber Capacity :10 MT 750 MT (7,50,000.00) 75 day in 1 Year ( 4 Days Cycle Turn Around considering Loading Unloading time )

2 Selling Price considering Rs 30 /Kg 2,25,00,000/- 2.25 Cr

3 Cost Price Considering Rs15 /kg. 1,12,50,000/- 1.125 cr

4. PROFIT PER YEAR 1,12,50,000/- 1.125 Cr

5 Wastage Considered to be @10% 7,50,000 x 10% 75,000 Kg

6. Wastage should be Calculated @ 15/- Kg

11,25,000/-

7. Wastage in UniCool Infa System Plant @2-3%

7,50,000 x 2% 15,000 Kg.

8 Cost of wastage @ 15/-kg 2,25,000/-

Different in Wastage / Added Profit 9,00,000/- Rs. 9 Lacs

NOTE : The Profit of First Year will cover the Cost of the Plant

1.035 Cr [Profit]

OPERATING ECONOMY AND COSTING

POWER CONSUMPTION FOR 4 DAYS Sl Description Unit /Rate Remarks

1 Condensing Unit one Chamber 5 HPFor 10 MT

2 Power Connection required 5 KW 5 unit /Hr

3 Plant Running 16-18 hr /day 18 hr. x 5Unit x 4 days

4 Power Required for 4 days Rs. 1800 320 to 360 Units @ Rs. 7/-

5 Ethylene concentrate Rs. 500 400 ML

6 Loading & Unloading Labor cost Rs. 1500

7 Total Cost Rs. 4050/- Approx

0.50 Paisa/ kg

Ripening - Wikipedia, the free encyclopedia

Banana ripening, ISOPAN INSULATION PVT LTD/PDF

AIC ripening protocol/PDF

Controlled Ripening of Some Fruits , FoodRecap

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

PPT by Ms. Anusha Babooa , Research Scholar , Agricultural University , Mauritius

Thank you PS : Kindly note that the Final Product’s Quality Totally Depends Upon Input Produce

PRESENTED BY SANJAY RANA

REFERENCE