Ripening fruit

摘要

Ripening of unripe fruit is accelerated in cases provided with openings by initiating the ripening of the unripe fruit by subjecting them to a temp. of 20-25 degrees C for a sufficient period, while circulating a gas contg. 0.5-30,000ppm ethylene in continuous contact with the fruit by the openings in the cases to avoid accumulation of heat inside the cases and between the fruit. Pref. the fruit is treated at 22.2-29.5 degrees C for 18-24 hrs. to initiate ripening. The fruit is subsequently ripened at 18.9-21.1 degrees C for 20-40 hrs. Eps. useful for ripening tomatoes and bananas. The fruits are ripened rapidly and uniformly in the cases used for transportation, so that the damage caused by handling is avoided.