Filipino Food Recipes Filipino Home Cooking

We will soon be opening our online store. What would you like to buy?
Cook books
Canned goods
SM gift certificate for your relatives
DVD/VCD movies
Music CD
Karaoke VCD/DVD
Womens and Mens Clothes
View Results

Partner Logos 120x240 Banner


Suggested Banana Ripening Tips

Printable Version  
Email to Friend  

  1. Ripening rooms are very important, not just any room will suffice. A proper ripening room must have the following:
  1. The room must be as air tight as possible to prevent too much of the ethylene from leaking out.
  2. The room must be properly insulated to be able to control the temperature within a few degrees.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  1. 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.
  2. 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.
  3. 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.
  4. Bananas bruise easily, green or ripe. Careful handling at all stages will reduce bruising and enable you to sell the bananas for more money.

Click for more tips 

September 20, 2017

  User Name


Forgot Password?
< September 2017 >
          1 2
3 4 5 6 7 8 9
10 11 12 13 14 15 16
17 18 19 20 21 22 23
24 25 26 27 28 29 30


    Cooking Problems? Do you need an expert?    Then,

    Imarflex Logo


    Partner Logos

    home | whatsnew | about us | contact us | advertise
    calendar of events | articles | tips | contests
    contributor's page | chat room | cook your own dish

    Best viewed at 800 x 600 resolution
    using Netscape 6.0 or IE 5.01 and higher
    Copyright © 2001 All rights reserved
    Designed and Maintained by:
    Web dot com website development Phils., Inc.