Constant Temperature and Humidity Air Cooler for Kiwi Ripening Room

Constant Temperature and Humidity Air Cooler for Kiwi Ripening Room

In the kiwi ripening room, the constant temperature and humidity air cooler is the core equipment to maintain precise environmental conditions. Its function is far more than basic refrigeration, but through the two-way precise regulation of temperature and humidity and efficient air circulation, it creates a uniform and stable micro-environment of ripening for kiwi fruits to ensure the simultaneous softening of the fruits, the accumulation of sugar and the formation of flavors.

Kiwi fruit ripening process is sensitive to the environment and needs to strictly meet the following requirements:

Temperature: 15-20℃ (the best 18℃) - too low a temperature will slow down the action of ethylene (ripening hormone), while too high a temperature will accelerate the respiration of the fruit to consume nutrients and even lead to localized rot;

Relative humidity (RH): 85-95% - too low a humidity will lead to localized rot. -Relative humidity (RH): 85% -95% - too low a humidity will lead to fruit water loss, skin wrinkling (especially “green fruit” varieties); too high a humidity (> 95%) is easy to breed mold (such as gray mold), triggering Fruit mold;

Air circulation: 3- 5 times per hour air exchange, to ensure that ethylene is not used. Air circulation: 3-5 times per hour air exchange, to ensure that ethylene gas (ripening agent) uniform distribution, to avoid local concentration is too high or too low resulting in uneven ripening.