What Is The Ripening Temperature of Banana Cold Storage Room?

What is the Ripening Temperature of Banana Cold Storage Room?

Banana cold storage room ripening temperature is usually between 15°C and 20°C.

When ripening bananas, you need to pay attention to the following points:

Temperature control: too high or too low temperature will affect the ripening effect of bananas. If the temperature is too high, bananas are prone to the phenomenon of green ripening, i.e. the skin is green but the flesh is ripe; if the temperature is too low, the ripening time of bananas will be prolonged, or even unable to ripen.

Humidity control: The relative humidity in the ripening storehouse should be maintained between 85% and 90% to inhibit the occurrence of banana anthracnose. High humidity can be achieved by sprinkling water into the banana house or using a humidifier, but it should be reduced to 70%-75% after the peel begins to turn colour.

Ethylene gas concentration: Ethylene gas is one of the key factors in ripening bananas. Ripening agents such as vinblastine can be used to produce ethylene gas, or bananas can be ripened by releasing ethylene gas from naturally ripening fruits. However, you need to pay attention to the concentration of ethylene gas. Too high a concentration may cause bananas to ripen too fast and affect the quality.

Ventilation: Good ventilation is needed during the ripening process to discharge excessive ethylene gas and carbon dioxide to avoid oxygen deficiency and carbon dioxide poisoning of the fruit.

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