Quality testing starts before the produce is even harvested. By measuring Brix and fruit firmness, fruit maturity can be determined, indicating when the fruit is ready to be harvested…and then after harvest, for receiving at distribution centers.

According to Kevin Moffitt, President & CEO of Pear Bureau Northwest, “The Pear Bureau tracks real-world success in retailers that have undertaken a conditioned pear program in recent years; the results in many of the stores nearly doubled the numbers seen during the test.”

The first step in providing customers with exceptional quality bananas is preparing and optimizing banana ripening rooms for ethylene application.

“The proper use of the mango ripening protocol, educational, and promotional programs may increase consumption, increase sales, and benefit overall consumer health,” said Manuel Michel, executive director of the National Mango Board.

Avocado ripening and handling is a process that has been continuously developed by various industry experts. The pre-conditioning process for avocados is advocated for consistent and uniform ripening.

At times it may seem unimportant or easy to overlook, but when banana quality control procedures are disregarded, damaged fruit can go unaccounted for and often lead to a preventable loss.

Ethylene generators from Catalytic Generators will help to turn dark green papayas to a golden yellow color when ripened.

Ethylene is a natural plant hormone, so let it assist in harvesting your last pick!

As loads of produce further in the ripening cycle, Carbon Dioxide (CO2) levels increase tremendously. As a byproduct of the ripening process, the carbon dioxide retards the ripening of most fruits and it can reduce the effectiveness of ethylene that has been applied to the fruit. In addition, oxygen levels decrease as the ripening fruit takes in oxygen and expels carbon dioxide.