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Ripening Chambers

Ripening Chambers
Ripening Chambers
Product Code : 07
Product Description

We provide the most compatible Ripening Chambers. These chambers are used to process the fruits, plant the seeds, and other similar applications in agricultural space. We have been in this domain for a long time, and thus with our deep knowledge and advanced machineries, we design these chambers to best suit the customers` requirements. These Ripening Chambers are very strong, durable and ready to face harsh weather conditions.

Main features:

  • Superior quality framing
  • Resistant to heat, dust and water
  • Easy to install


Ripening Chambers

Ripening Chamber is designed for to maintain the precise conditions required by each specific application. Factors such as humidity, temperature, ventilation, and specific gas emission levels within each ripening chamber are tuned to optimum levels in each chamber design, based on requirements at each facility.

Ripening is the process by which fruits attain their desirable flavor, quality,
colour, palatable nature and other textural properties. Ripening is associated with change in compositioni.e. conversion of starch to sugar. On the basis of ripening behavior, fruits are classified as climacteric and non-climacteric fruits.
Climacteric fruits :
Climacteric fruits are defined as fruits that enter ‘climacteric phase’ after
harvest i.e they continue to ripen. During the ripening process the fruits emit ethylene along with increased rate of respiration. Ripe fruits are soft and delicate and generally cannot withstand rigours of transport and repeated handling. These fruits are harvested hard and green, but fully mature and are ripened near consumption areas. Small dose of ethylene is used to induce ripening process under controlled conditions of temperature and humidity.
Climacteric fruits are:
*Mango ,Banana ,Papaya ,Guava ,Sapota ,Kiwi ,Fig ,Apple ,Passion fruit ,Apricot ,Plum ,Pear.
These fruit in fully ripe state are too delicate to withstand transportation over
long distances and should preferably be ripened near the consumption area.
Non-climacteric fruits :
Non-climacteric fruits once harvested do not ripen further.
Non-climacteric fruits produce very small amount of ethylene and do not respond to ethylene treatment. There is no characteristic increased rate of respiration or production of carbon dioxide.
Non-climacteric fruits are:
Mousambi,Kinnow,Orange,Grapefruit,Grapes,Pomegranate,Litchi,Watermelon,Cherry ,Raspberry,Blackberry,Strawberry ,Carambola, Rambutan , Cashew .
In order to improve external skin colour and market acceptance, citrus like
orange, lemon, mousambi and kinnow can be treated with ethylene, as a
de-greeningagent. Ethylene treatment breaks down the green chlorophyll pigment in the exterior part of the peel and allows the yellow or orange carotenoid pigments to be expressed.