What is the Banana Cold Storage Room Ripening Temperature?

What is the Banana Cold Storage Room Ripening Temperature?

The optimal temperature for ripening bananas

(1) Storage stage (unripened)

Temperature: 13~15°C (long-term storage of green bananas to inhibit natural ripening)

Humidity: 85~95% (to prevent water loss and wrinkling of skin)

Gas composition: low oxygen (2~5%), high carbon dioxide (5~10%) can extend the storage period.

(2) Ripening stage

Temperature:

15~18°C (slow ripening, suitable for high-end market, uniform peel color, longer shelf life)

18~20°C (standard commercial ripening, completed in 4~6 days, balancing quality and efficiency).

20~22°C (rapid ripening, completed in 3~4 days, but the peel is prone to spotting, shorter shelf life).

Humidity: 90~95% (prevent peel dehydration and blackening)

Ethylene concentration: 100~150 ppm (Inject ethylene gas in closed environment to trigger ripening reaction).

Caution:

Temperatures above 22°C tend to result in uneven flesh softening and insufficient sugar conversion;

Below 15°C, the ripening speed is very slow and may cause cold damage (skin turns gray-black).

2. Ripening key control points

Ethylene treatment:

The airtight cold storage is filled with ethylene gas (or fumigated with ethylene glycol solution) and maintained for 24 hours.

After treatment, ventilation is required to expel residual ethylene to avoid over-ripening.

Temperature fluctuation:

The temperature difference throughout the process should not exceed ±1°C, otherwise it is easy to cause uneven ripening.

Humidity management:

Cooperate with humidifier or misting system to prevent water loss of fruit skin.

Vrcooler provide air cooler for banana ripening rooms.