How to protect bananas from premature spoilage
Bananas are climacteric fruits, which mean that they are harvested unripe and artificially ripened in special chambers right before they reach the retail shelves.
These ripening chambers are filled with ethylene, so that the banana fruits get a uniform yellow color. The ripening room is the only place where ethylene gas is beneficial for commercial fruits.
However, any exposure to ethylene before the bananas enter the ripening rooms will result to premature ripening and loss of their commercial value.
The Bio Turbo is the most efficient ethylene removal system on the market. Using this solution for storing and transporting bananas will keep them protected from ethylene and airborne pathogens such as anthracnose and other fungi.
How Charlie’s Produce deals with customer’s requirements for different banana colors
Bananas arrive at distributors’ facilities green and unripe. As retailers often require 4 or 5 different colors of bananas, distributors mature them to the desired stages in ripening rooms by using the right dosage of ethylene and controlling the ripening time. Once exiting these ripening rooms, bananas must then be stored in an ethylene free environment so they can retain the desired color for longer time.
Bio Turbo is a proven technology for eliminating ethylene. Charlie’s Produce, a wholesale distributor of fresh fruits and vegetables in the U.S.A., installed this equipment in their facility. They shared with us that now they have better control over their ripening process and are able to more easily meet the requirements of their customers.