iBanana by Alexander
Controlled banana ripening rooms
Ripening affects fruit uniformity, shelf life and product waste. In our rooms, we control temperature and airflow, with programmes based on the agreed stage for each pallet and the delivery date.
What we control inside a ripening room
- Programmes based on the agreed stage (3–5) per pallet and delivery date
- Temperature control with spot checks of fruit pulp temperature
- Humidity and airflow control to support even ripening within each pallet
- Ethylene dosing, ventilation and CO₂ management
- Trained team, operating procedures and regular calibration
The role of airflow
Even airflow supports ripening towards the agreed stage within each pallet. A load may include pallets at different stages, as specified in the order. This planned mix is distinct from unwanted variation within a pallet.
Process control combines suitable equipment, daily checks and clear procedures. Results also depend on the initial condition of the fruit and handling after delivery.
View colour stages Cold chain and distributionEvaluate a trial batch
Compare the condition on arrival and shelf life under comparable handling and storage conditions.
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