How To Improve The Effectiveness of Banana Ripening?

How to Improve the Effectiveness of Banana Ripening?

Temperature:

Keep the temperature relatively stable within the appropriate range and avoid large fluctuations. The temperature can be fine-tuned according to the ripening stage of the banana, for example, the temperature can be slightly higher in the early stage to promote the initiation of post-ripening, and slightly lower in the later stage to slow down the ripening rate and make the ripening process more uniform.

Humidity:

Maintain a high humidity environment, such as the 85-90 per cent mentioned earlier, but take care to reduce the humidity appropriately at the later stages to prevent bananas from rotting due to excessive humidity. Humidity can be regulated by means of humidifiers or water spraying, etc. Attention should also be paid to ventilation to prevent high humidity from causing mould and other problems.

As for ethylene gas concentration:

Use ripening agents such as vinblastine appropriately to precisely control ethylene concentration. Higher concentrations can be used at the beginning to start the ripening process, and gradually reduce the concentration as the banana ripens.

Pay attention to the uniform distribution of ethylene gas, which can be achieved through reasonable ventilation equipment.

Adjust the ethylene concentration in relation to the ripeness of the bananas, e.g. increase the concentration for less ripe bananas and decrease the concentration for those that are close to ripening.

For example, at the early stage of ripening, set the temperature at 18℃, keep the humidity at 90%, and use an appropriate amount of ethylene to make the ethylene gas concentration reach a certain level; as the ripening process advances, the temperature can be adjusted to 16℃, the humidity can be lowered to 85%, and the amount of ethylene can be appropriately reduced according to the changes in bananas, so as to achieve better ripening effect and banana quality.

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