Banana gas and fruit ripening gas – the technological basis for controlled banana ripening
Banana gas, also known as fruit ripening gas, is an essential element in the technology used to accelerate and control the ripening of bananas. Fruit ripening is achieved through the targeted application of ethylene, a natural phytohormone that stimulates the biological ripening process of fruit. This application is used, in particular, during the transport and storage of bananas from tropical growing regions to European markets in order to complete the fruit ripening process after harvesting.
Transport and storage of bananas – the starting point of ripening
Bananas are cultivated in tropical regions such as Central America and the Philippines and harvested while still green. The bananas are transported under controlled conditions on ships over a distance of about 20 days, during which they are stored at a constant temperature of 13°C. This temperature prevents the natural ripening process from continuing, so that the bananas arrive in Europe still green.
Upon arrival in the ripening chambers, the ripening process is activated by the application of banana gas to fully ripen the fruit within a specified time frame of 4 to 8 days.
Ethylene as a fruit ripening gas – how it works and safety aspects
Ethylene (C₂H₄) is an aliphatic, colorless gas that, as a natural phytohormone, stimulates the synthesis of fruit ripening enzymes. In the natural environment, bananas produce ethylene themselves, but the concentration of the gas is not sufficient for complete ripening. Therefore, additional ethylene is introduced into the ripening chambers via the fruit ripening gas to accelerate the ripening process efficiently and in a controlled manner.
The fruit ripening gas used in the banana industry consists of a mixture of approximately 4 percent by volume ethylene in nitrogen. This specific concentration was developed to control the ripening process optimally while maintaining safety, as the gas mixture is not flammable at this dosage.
Physical and chemical properties of ethylene and their influence on the ripening process
Ethylene acts as a phytohormone that promotes the activation of enzymes such as amylase and pectinase, which enable the breakdown of starch into sugar and the conversion of pectin in cell wall structures. These biochemical processes lead to a faster increase in fruit sweetness and yellowing of bananas.
Precise dosing of ethylene ensures that bananas ripen in a controlled environment and within a specified time frame. An overdose of ethylene would lead to uncontrollable ripening, while too little ethylene would prolong the ripening process.
