Banana ripening

• US 9,237,757 B2
• Filed: 09/06/2013
• Issued: 01/19/2016
• Est. Priority Date: 09/07/2012
• Status: Active Grant

• Current Assignee: Chiquita Brands LLC (Chiquita Holdings Ltd.)
• Original Assignee: Chiquita Brands LLC (Chiquita Holdings Ltd.)
• Inventors: Jeong, Jiwon
• Primary Examiner(s): Smith, Preston
• Application Number:
  US14/020,714
• Publication Number:
  US 20140072682A1
• Time in Patent Office: 865 Days
• Field of Search: 426/312, 426/112, 426/118, 426/418, 994/67
• US Class Current: 1/1
• CPC Class Codes: A23B 7/152 in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases

Abstract

The present invention provides methods and systems for accelerating the ripening of bananas to a color stage of 3.0 to 3.5. Also provided herein are bananas ripened according to the methods of the present invention.

Claims

1. A method for accelerating the ripening of unripe bananas, wherein the unripe bananas are not ripened more than to color stage 1 and wherein the unripe bananas are ripened to color stage 3.0 to 3.5, the method comprising the following steps:

a. exposing the unripe bananas for about 24 hours to exogenous ethylene gas by flowing treatment air containing the exogenous ethylene gas over the surface of the bananas, wherein;

i. the average ethylene concentration in the treatment air is between about 150 parts per million and about 600 parts per million; and

ii the treatment air temperature is maintained between about 70°

F. (21°

C.) and about 80°

F. (27°

C.);

b. ending the exposing by ventilating the bananas with forced air at an air temperature of about 50°

F. (10°

C.) to about 80°

F. (27°

C.);

c. storing the bananas in air at an air temperature of about 50°

F. (10°

C.) to about 60°

F. (16°

C.) for about 24 hours or until the bananas have reached a color stage of 2.5 to 3.0;

d. ventilating the stored bananas with forced air at an air temperature of about 50°

F. (10°

C.) to about 80°

F. (27°

C.) to reduce the concentration of CO₂ in the treatment air to no more than about 5%; and

e. storing the bananas in a controlled air temperature of about 50°

F. (10°

C.) to about 60°

F. (16°

C.) for about 24 hours or until the bananas have reached a color stage of 3.0 to 3.5;

thereby accelerating the ripening of the bananas to color stage 3.0 to 3.5.

2. The method of claim 1, comprising the step of maintaining a static pressure of at least about 45 to about 55 Pa (N/m²).

3. The method of claim 1, comprising the step of maintaining a static pressure of at least about 0.18 to about 0.22 inches of water.

4. The method of claim 1, wherein the average ethylene concentration in step (a)(i) is between about 250 parts per million and about 500 parts per million.

5. The method of claim 1, wherein the average ethylene concentration in step (a)(i) is between about 200 parts per million and about 400 parts per million.

6. The method of claim 1, wherein the temperature in step (a)(ii) is about 75°

F. (24°

C.).

7. The method of claim 1, wherein the temperature in steps (c) and (e) is about 57°

F. (14°

C.).

8. The method of claim 1, wherein the internal temperature of a ripening banana in steps (c) and (e) is about 57°

F. (14°

C.).

9. The method of claim 1, wherein the ventilating in either steps (b) or (d) reduces the concentration of CO₂ in the air and also increases the concentration of O₂ in the air about the bananas.

10. The method of claim 1, wherein the ventilating in either steps (b) or (d) reduces the concentration of CO₂ in the air to no more than about 5% in the air about the bananas.

11. The method of claim 1, wherein the ventilating in either steps (b) or (d) reduces the concentration of CO₂ in the air to less than about 5% in the air about the bananas.

12. The method of claim 1, wherein the ventilating in either steps (b) or (d) is performed for about 30 to about 90 minutes.

13. The method of claim 12, wherein the ventilating in either steps (b) or (d) is performed for about 45 to about 60 minutes.

14. The method of claim 1, wherein the bananas are in banana boxes.

15. The method of claim 14, wherein the banana boxes are on pallets.

16. The method of claim 15, comprising the step of arranging the pallets to promote air to flow through the banana boxes.

17. The method of claim 1, wherein the type of banana is selected from the group consisting of baby, manzano, burro, plantain, red, apple banana, Cavendish, lady finger, pisang, williams, and cooking.