Ripening Chamber Dealers in Pune

We state our payment terms on the invoice we sent to our clients. Moreover, our payment procedures remain simple and free from any sort of hassles. We offer both online and offline payment processing. Our company packs the entire range of products with superior-grade packaging material that is nontoxic and recyclable. Furthermore, the packaging prevents damage and ensures the product is kept safe.

• Application: Fruit Ripening Chambers
• Voltage: 230 / 440 VAC
• Temperature: 15
• Temperature Range: + 2 To 18 Degrees
• Brand Name: Emerson Copeland
• Capacity: 1-50 Ton
• Automation Grade: Semi-Automatic
• Relative Humidity: 90%
• Wall Panel: PUF Panel
• Refrigerant: R 404a / R 22
• Size: As per Requirement
• Insulation Value: As per Temperature
• Puf Density: 40 kg/M3

• Application: Fruit Ripening System
• Country of Origin: India
• Brand Name: Sub Zero,Sub zero
• Color: White,White
• Size: 210 x 121mm
• Output Type: Relay Outputs Fan : 8(3)A Humidifier : 10A SV : 10A Alarm : 5A Damper : 10A

Display 7 Segment LED Display + 16x2 LCD Display Probe Inputs Thermostat, CO2, Ethylene, RH Digital Inputs NA Relay Outputs Fan : 8(3)AHumidifier : 10ASV : 10AAlarm : 5ADamper : 10A Serial Output Yes Power Supply 10 Vac Temperature Range -40°C to +50°C (NTC Sensor)0% to 1% (CO2 Sensor)0 to 999 ppm (Ethylene Sensor)0 to 100% (RH Sensor) Size 210 x 121mm Mounting Type Wall Mount Application Fruit Ripening System

• Feature: A reasonably air tight room with insulation,An ethylene gas injection system

We are prominent provider of Ripening Chamber. Our clients use these storages for ripening their food items and are time and money saving products finely designed to provide the best of ripening services.

Ripening Chamber System has been designed with a number of fundamental design and user issues in mind such as energy efficiency, user friendliness, ease of loading unloading, good lighting, safe and easy maintenance access. The result is a ripening system which is as hygienic in its appearance as it is practical and efficient in operation. At the same time as improving product appearance without dehydration, our fruit ripening system enhances the colour, taste and quality of your product. Pressurized Ripening system fulfils very specific design requirements ensuring every pallet is evenly ripened to the correct colour stage allowing our customers to achieve improved product appearance with minimal dehydration.

Ripening Chamber is designed for to maintain the precise conditions required by each specific application. Factors such as humidity, temperature, ventilation, and specific gas emission levels within each ripening chamber are tuned to optimum levels in each chamber design, based on requirements at each facility. FRUIT RIPENING Ripening is the process, by which fruits attain their desirable flavor, quality, colour, palatable nature and other textural properties. Ripening is associated with change in compositioni.e. Conversion of starch to sugar. On the basis of ripening behavior, fruits are classified as climacteric and non-climacteric fruits. Climacteric fruits: Climacteric fruits are defined as fruits that enter 'climacteric phase' after harvest i.e they continue to ripen. During the ripening process the fruits emit ethylene along with increased rate of respiration. Ripe fruits are soft and delicate and generally cannot withstand rigours 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. Climacteric fruits are: *Mango ,Banana ,Papaya ,Guava ,Sapota ,Kiwi ,Fig ,Apple ,Passion fruit ,Apricot ,Plum ,Pear. These fruit in fully ripe state are too delicate to withstand transportation over long distances and should preferably be ripened near the consumption area. Non-climacteric fruits: Non-climacteric fruits once harvested do not ripen further. Non-climacteric fruits produce very small amount of ethylene and do not respond to ethylene treatment. There is no characteristic increased rate of respiration or production of carbon dioxide. Non-climacteric fruits are: Mousambi,Kinnow,Orange,Grapefruit,Grapes,Pomegranate,Litchi,Watermelon,Cherry ,Raspberry,Blackberry,Strawberry ,Carambola, Rambutan , Cashew . In order to improve external skin colour and market acceptance, citrus like orange, lemon, mousambi and kinnow can be treated with ethylene, as a de-greening agent. Ethylene treatment breaks down the green chlorophyll pigment in the exterior part of the peel and allows the yellow or orange carotenoid pigments to be expressed.  

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