Optimum Relative Humidity: Green or turning fruit 90-95%, ripe fruit 85%
Benefits of CA: Low O2 or elevated CO2 can delay ripening.
Benefits of Ethylene Removal: Ethylene absorbers are often used to prevent premature ripening during transport.
Special Treatments Before Shipping: Fungicide dips before packing and transport are important to prevent decay during transit and subsequent ripening.
Varietal Differences: Cooking bananas and plantains have CA requirements similar to bananas.
Mixed Loads: Do not ship with ethylene producing commodities.
Cautions: O2 less than 1% will cause dull yellow or brown skin discoloration, failure to ripen properly and off-flavors. CO2 greater than 7"/. will cause the fruit to soften while still green and confer undesirable texturd and flavor. Presence of ethylene can cause premature and rapid ripening during transit. The optimal temperature for storage of bananas is 14°C.
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