masterplan for cold storage requirements in kerala - Agmarknet

and laevulose. Color changes in the peal occur simultaneously with the pulp
change and are also enzymatic.
Within certain limits the period require for ripening green fruit can be
extended to meet the trade requirements. Under average conditions ripening
cannot be accomplished in less than 3 or 4 days nor extended much beyond
8 to 10 days without resorting to drastic treatment harmful to the quality and
salability of the fruit.
Especially important in controlling ripening is the change in the rate
of heat generation as the ripening cycle progresses. The controlling factors
in banana ripening are generally recognized to be temperature, humidity and
ventilation.
VII. 2.2 Banana ripening rooms
Banana ripening rooms have construction requirements similar in
basic principle to ordinary cold storage. Rooms must have adequate
insulation, heating and cooling equipment, humidifying equipment, controls
etc. It has been found that it is usually possible to load a larger amount of
boxed fruits into a room than with stems.
VII. 2.3 Refrigeration
A direct expansion R12 system is recommended for use in banana
rooms . Exposure to ammonia for even short periods of time may turn the
peal surface black, rendering the fruit unusable. The air temperature used in
ripening boxed bananas may vary
between 45 0 F to 66 0 F and 56 0 F to 68 0 F for stem bananas. During normal
ripening cycles, heat is generally required only during the first 24 hrs to raise
the pulp temperature to the desired level for application of ethylene gas.
Ethylene is applied artificially at the initiation of ripening cycle to permit
use of a safe temperature range.
Humidity plays a definite and important role in the processing of
banana. High humidity in the ripening (90 % to 95%) contributed greatly to
better appearance, salability and product life of bananas. Best result can be
36