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Gas Process for Controlled Ripening- 11/27/2012 Materials
scientists from The University of Queensland (UQ) are set to
revolutionise the fresh fruit industry with a new technology
that converts gases into a powder form. Professor Bhesh Bhandari
and PhD student Mr Binh Ho, from UQ's School of Agriculture and
Food Sciences, have developed a technology that will
dramatically improve the safety, efficiency and effort involved
in controlled ripening of fruit. Compressed ethylene gasis used
extensively to control ripen fruit such as bananas, mangoes,
avocadoes, citrus and tomatoes that are picked at "commercial
maturity," which is a hard green, but mature stage, before
ripening has started. Professor Bhandari said the compressed
ethylene gas, which is stored in cylinders, was highly volatile
and explosive accidents have occurred in the past. Read more
about ths new technology here.