Ethylene Generators Ripener I Concentrate

Ripening Tips

Bananas

  • Mature bananas are necessary for good ripening results.
  • Pulp temperatures between 58°- 64°F should be used when ripening. Temperatures below 56 °F will cause chilling injury.
  • Ripener I Concentrate should be used in ARCO Ethylene Generators to produce ethylene for proper ripening. Maintaining 100 - 150 PPM of ethylene is adequate. Bananas should be exposed to ethylene for 24 - 48 hours.
  • Bananas should have ethylene applied for the appropriate amount of time, after which the room should be vented every 12 hours, or use "flow through" ventilation to keep CO2 levels low (below 1%).
  • Maintain relative humidity between 90 - 95%.
  • Keep bananas at 58°F after ripening for delayed shipment.
  • Check Equipment Periodically. Use smoke candles annually to check rooms for tightness.
  • Do not use ethylene generators in rooms less than 1500 cubic feet.

Avocados

  • For best results, fruit should be gassed as soon after harvesting as possible.
  • Avocados should be warmed to 65°- 70°F before ripening.
  • Ripener I Concentrate should be used in ARCO Ethylene Generators to produce ethylene for proper ripening. Maintain 100 - 150 PPM of ethylene for 24 - 48 hours for early season fruit and 8 - 12 hours for late season fruit.
  • Good airflow through the cartons is essential.
  • Do not use ethylene generators in rooms less than 1500 cubic feet.
  • During the entire ripening process, avocados must be vented every 12 hours to avoid CO2 buildup, which will cause the avocados to not ripen properly.
  • Humidity should be maintained at 85 - 90%.
  • If ripe fruit is being held more than 2 -3 days, the pulp temperature should be lowered to 40°- 45°F.

Tomatoes

  • Mature tomatoes are necessary for good ripening results.
  • Temperature range of 60° - 65° should be used when ripening.
  • Ripener I Concentrate should be used in ARCO Ethylene Generators to produce ethylene for proper ripening. Maintain 100 - 150 PPM of ethylene.
  • Tomatoes should reach "breaker" stage within 24 - 36 hours.
  • Room should be vented every 6 to 12 hours or use "flow through" ventilation to keep the CO2 levels less than 2%.
  • Maintain high humidity, ideally 90%.
  • Provide sufficient airflow to maintain uniform temperatures in the room.
  • Tomatoes should be ripened as soon after harvest as possible.
  • Check equipment periodically. Use smoke candles annually to test rooms for tightness.
  • Do not use ethylene generators in rooms less than 1500 cubic feet.
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