M Chill - Banana Ripening Solutions

Salient Features

• Air tight chambers with specially designed doors by MTH
• Extreme turbulent air waves across chamber for quick collection and dissipation of field heat
• High humidity coil cooling unit for an excellent performance in humidification
• Air path control mechanism for even distribution of chilled air across fruits
• Powerful refrigeration system for Quick pull down of field heat
• Intelligent Temperature control for enhanced shelf life of fruits
• Intelligent gas control system for high quality output fruits
• Centralized Refrigeration with multiple compressors for high level of flexibility in operation and energy saving with standby compressor
• Less power consumption

Principle of Ripening and Working Cycle

The plant is generally operated on 4-6 days ripening cycle. This 4-6 days ripening cycle comprises of:

• Operation: 14^° to 23° C and > 90% RH. Pull down time (16 - 20 hrs) to 16° to 18° C
• Ethylene injection, after 24 hrs at constant room temperature of 18° or 19° C and >90% RH
• Holding period 16-12 hrs. (total 24 hrs from start of ehytlene injection) temperature held at 18° or 19° C and 90% RH
• Ventilation after 24hrs after ethylene injection. Ethylene and CO2 is expelled out and fresh air in injected in cold room. CO2 level not to exceed 5000ppm during ripening process
• Holding period for 3-4 days till coloration. Temperature can be reduced gradually to 14° to 16° C for enhancing the shelf life of the fruit.
• Air distribution system for uniform ripening of banana in palletized crates with sy=uitable air bypass sealing system for the crates.