News & Updates
On Our Products and Ripening for the Fresh Produce Industry
Venting Rooms: An Overlooked Necessity
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.