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Banana Ripening Rooms

The process of improving the outer skin color of the banana is carried out in the yellowing chambers and at the same time, the ripening of the fruit is ensured.

These processes are carried out in rooms with heat and gas insulation, ventilation systems, and temperature and humidity adjustments.

Necessary factors for successful results

  • Temperature (For yellowing: 20- 28 °C, 14 -20 °C for ripening)
  • Relative humidity (85% -95%)
  • Ethylene gas (for yellowing: 3-10 ppm, for ripening 100-1000 ppm)
  • Air movement (Turn around the room 30 times per hour)
  • Time (Yellowing and ripening time 2-4 days)
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