1 Read and follow the
suggested operating instructions for the Catalytic Generator you are
using.
2. Ethy-GenŽ II Ripening Concentrate is a specially formulated liquid for
use with our generators. The generator converts the Ethy-GenŽ II to
ethylene which triggers the bananas to start producing their own ethylene.
This is a natural ripening process. Ethy-GenŽ II will not ripen bananas
without the generator and the use of other liquids may cause expensive
repairs to the generator.
3. Ripening rooms are very important, not just any room will suffice. A
proper ripening room must have the following: a. The room must be as air
tight as possible to prevent too much of the ethylene from leaking out. b.
The room must be properly insulated to be able to control the temperature
within a few degrees. c. The room must have adequate refrigeration.
Bananas produce large quantities of heat when they are ripening. The
refrigeration equipment must have the capacity to accurately control the
pulp temperature. d. The room may need heating equipment in order to
maintain proper room temperature in cold weather. Electric heating
elements have proven the most satisfactory and are often a part of the
cooling system. Open flame type heating should never be used. e. The room
must have adequate air circulation. Because uniform pulp temperatures
throughout the load are essential for even ripening, the refrigerated air
in the room must circulate at all times and uniformly throughout the load.
The room should be constructed so that the air flow path from the cooler,
through the load and back to the cooler is unobstructed. Proper air flow
patterns are of the utmost importance. f. The boxes of bananas should be
"air stacked". That is, the boxes should be offset to allow the
air to circulate among all the boxes. If the room is designed for
"solid stack" palletized ripening, there is no need to air
stack.
4. Avoid "chilling" or "cooking" the fruit. Bananas
are very sensitive to temperatures. Chilling will occur if the fruit is
subject to temperatures below 56 degrees F. for several hours. It causes
the peel to have a smoky, dull grey appearance. This may not show up for
18 to 24 hours after chilling occurs. Cooked bananas result from
excessively high temperatures. The peel will have a brown to orange
appearance. The fruit may be soft and have a short shelf life.
5. Maintain proper humidity levels. For best ripening results, humidity
should be 85 to 95 percent. If the humidity is too low, wetting the floor
of the room with water is often helpful.
6. Apply ethylene for a minimum of 24 hours during the initial phase of
the ripening cycle. The generator setting will depend on the size of the
ripening room. Use the following as a guide:
-
Setting 1 for rooms 1500 - 2500 cubic feet.
-
Setting 2 for rooms 2500 - 5000 cubic feet.
-
Setting 3 for rooms 5000 - 7500 cubic feet.
-
Setting 4 for rooms 7500 - 10000+ cubic feet.
Note: If using a Sure-RipeŽ generator, this unit will convert 1 US quart of Ethy-GenŽ to ethylene in approximately 16-20 hours. This will be enough ethylene for 1 ripening cycle depending on the size and condition of the room.
It is not recommended to use the generator in rooms of less than 1500 cubic feet.
7. Follow the enclosed "Suggested Guide for Banana Ripening" chart. Note that the temperatures given are pulp temperatures and not room temperatures.
8. When bananas are ripening, they give off carbon dioxide which tends to build up in the rooms Carbon dioxide (CO2) concentration above 1 percent will retard ripening. Therefore, it is recommended to vent the rooms by opening the doors for 20 minutes every 12 hours, after the first 24 hours of ripening.
9. Bananas bruise easily, green or ripe. Careful handling at all stages will reduce bruising and enable you to sell the bananas for more money.
