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BANANA BLACKING SYSTEMS

BANANA BLACKING SYSTEMS

BANANA HARVEST
Bananas go through some stages as they ripen. The fruits left on the tree mature in 40-50 days. Storage conditions, yellowing and ripening practices are important. The earlier the fruits are harvested, the lower the fruit quality. Harvest maturity in the cold storage of bananas, bananas that do not reach a certain harvest maturity are ripened by applying ethylene from the outside. The green color of the fruit skin deteriorates and turns yellow and the fruit flesh softens. Starch turns into sugar in 3-7 days.

STAGES OF BANANA BLACKING MATURATION
Green color period, The color is light green and the conversion of starch to sugar begins, The semi-green period that is suitable for transportation,
The period when the skin color of the banana is ¾ yellow and kept at 3/5 °C, The period when the skin color is yellow but the tips are green, The period when the skin is yellow, the period when it is presented to the consumer, when the banana skin color is the most, the brown skin of the banana skin is brown. the last period when it was dotted and yellow in color.

BANANA STORAGE CYCLE
The ripening of bananas is at certain degrees between 14-20 ° C.
can be selected at different times. As a matter of fact, it can mature in 4 days at high temperatures and 10 days at lower temperatures. For this purpose, the bananas are loosely stacked and kept in a room at the desired temperature and 95% relative humidity. Some varieties require ethylene gas to mature and turn yellow, while others do not. If required, 1 L of ethylene gas is sufficient for 1 m3 ripening chamber volume. The optimum temperature for ripening with flesh is 16.5 °C. As soon as the bananas start to turn yellow during ripening, the relative humidity is reduced to 85% to prevent cracking and splitting of the peel. Ripe bananas are immediately marketed and shipped by lowering the temperature to 14 °C.

Bananas are lowest at 13°C but usually at 14°C with 90-95% RH
It can be stored in warehouses for about 10 days. In CA storage, the storage period can be extended up to 1 month with 5-8% carbon dioxide and 4% oxygen. Both during storage and ripening, the temperature should be controlled very well and the temperature should not fluctuate by 0.5 °C. Some cold damage occurs when the storage temperature drops below the lowest degree specific to that variety.
The most obvious damage is the death and browning of the veins in the shell. Cold-damaged bananas will never turn yellow again.

BANANA BLACKING AND RIPPING CONDITIONS
First of all, if we define yellowing and ripening, Yellowing is the process of improving only the outer skin color of the fruit, and ripening is the process of bringing the fruit to the desired taste, color and quality. Yellowing and ripening process, heat and gas insulated, ventilation
specially designed systems with temperature and humidity adjustment
done in rooms.

REQUIRED CONDITIONS FOR BLACKING AND RIPPING BANANA
Temperature (For yellowing: 20- 28 °C,
14 -20°C for ripening)
Relative humidity (85% -95%)
Ethylene gas (For yellowing: 3-10ppm, for ripening 100-1000ppm) Air movement (For the room volume to circulate 25 -30 times in 1 hour)
Time (Painting and Ripening time 48 -96 hours)
After the Etlen application, the door of the room is kept closed for 24 hours.
After this period, the room should be ventilated. Depending on the species and varieties, the products mature within 2-4 days, reach the eating condition and turn yellow.

BANANA BLACKING AND RIPPING ROOM CONTROL SYSTEM
Equipment that provides high air circulation and homogeneous product temperature. Equipment providing precise temperature and humidity control
Airtight automatic sectional doors. Ethylene injection system
Computerized monitoring and recording system during the bleaching process Coolers and cooling system designed to keep product moisture loss to a minimum. Single, two-storey and three-storey loading systems.

BANANA BLEACHING ROOM CONTROL SYSTEM
The microprocessor control system used in banana ripening rooms can control heating and cooling in three different zones. With the help of optional sensors added to the system; humidity, pressure, ethylene amount and ventilation can be controlled. The control system provides a very easy control over the computer with the Turkish language option. In addition, remote control via modem is also available.
possible. The control system can record information and create graphics thanks to the computer it is connected to. Temperature program can be entered up to 9 days with 20 different programs.

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References

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