
‘Plants of tomorrow’ will come from here
US, Alabama- Gov. Kay Ivey toured a new state-funded research greenhouse in Huntsville today built to develop...
When we buy fruit and vegetables at the supermarket, we expect them to be unblemished and ready to eat. To ensure that the fruits reach their ideal degree of ripeness exactly when they are offered for sale, many fruit and vegetable varieties are ripened in special ripening chambers after picking. To allow this to happen, the climatic conditions in the ripening chambers need to be precisely monitored and controlled. Read on to discover how fruit ripening in ripening chambers works and what is important.
Fruit Ripening and the Climacteric Phase
Natural fruit ripening begins after the fruit has completed its growth. Basically, ripening is a metabolic process in which the ingredients of a fruit change. Fundamentally, starch is converted into fructose by hydrolysis. The fruit then develops its typical taste and becomes edible. On top of this, the ripening process also changes the consistency and appearance of the fruit: bananas turn yellow, tomatoes red, avocados soft, and so on.
Only Climacteric Fruits Ripen after Picking
Fruits are generally distinguished according to whether or not they have a climacteric phase after harvesting. The climacteric phase is the stage of the metabolic process in which the harvested fruit absorbs oxygen and releases carbon dioxide through cellular respiration. Just like during ripening on the tree or plant, the starch components of the fruit are converted into sugars – the fruit ripens. At the same time, the ripening hormone ethylene (C2H4) is released; this in turn stimulates other climacteric fruits to ripen.
· Climacteric fruits such as bananas develop their typical taste, colour and consistency in ripening chambers.
Controlled Fruit Ripening in Ripening Chambers
To ensure that the fruit does not reach its ideal degree of ripeness until it reaches the supermarket shelf, it is essential to control the ripening process. This is done in ripening chambers, where the fruit is stored in the transport box on pallets or shelves under controlled conditions. Ripening of the fruit can be slowed down or accelerated by adjusting the temperature and humidity as well as by providing a targeted supply of ethylene gas and regulating the CO2 concentration.
Bananas, for example, typically reach maturity for eating within 4 to 8 days in ripening chambers. For this, they require temperatures between 14 °C and 23 °C (57,2 °F and 73,4 °F) and a high humidity of >90 % RH. To ensure that all fruits ripen evenly and there is no harmful accumulation of CO2 in the ripening chamber, a uniform air circulation and fresh air supply must also be ensured.
Click here to read more.
Photo created by wayhomestudio - www.freepik.com
US, Alabama- Gov. Kay Ivey toured a new state-funded research greenhouse in Huntsville today built to develop...
It’s been a joyful ride till this time of the year that gives us the chance to understand horticultural...
Vertical farms promise to boost food security, reduce emissions and do away with fertilisers – and they are...
SAF webinar | ‘Sustainability is a responsibility and an opportunity’ 28-07-2022 13:22 |
Watch for signs of eriophyid mites in your greenhouse 28-07-2022 12:50 |
New innovation center partner to launch CEA Summit East 28-07-2022 12:43 |
Freight Farm nets USD 12M financing from Cambridge trust 28-07-2022 11:52 |
Cinnerate expands use for effective aphid&disease control 28-07-2022 09:45 |
Ways automation can help you reduce costs 28-07-2022 08:02 |
Why VPD is important in indoor farming? 27-07-2022 17:33 |
Energy crisis: anticipating with algorithms 27-07-2022 15:33 |
Dominic Raab visits Tozer, independent veggy seed company 27-07-2022 13:52 |
Controlling stem length and time to flowering with far-red light 27-07-2022 13:41 |