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Ripening is the process by which fruits attain their desirable flavor, quality, color, palatable nature and other textural properties. Ripening is associated with change in composition i.e. conversion of starch to sugar. On the basis of ripening behaviour, fruits are classified as climacteric and non-climacteric fruits.
During the ripening process the fruits emit ethylene along with increased rate of respiration. Ripe fruits are soft and delicate and generally cannot withstand rigors of transport and repeated handling. These fruits are harvested hard and green, but fully mature and are ripened near consumption areas. Small dose of ethylene is used to induce ripening process under controlled conditions of temperature and humidity.