The Design of Refrigeration, Thermal Insulation and an Equipment for Healthy Ripening of Mango and Banana without using Harmful Chemicals

Mango and Banana need to be ripened artificially when they are harvested before ripening process starts on the tree or plant. This need arises due to the large distances fruits need to be travelled before reaching the consumer points. If fruits are riped naturally on trees, the journey of fruits in the soft stage leads to damage of fruits before it reaches the consumer. A banned chemical powder of calcium carbide is being used by traders in the fruit and vegetable markets due to lack of knowledge and unavailability of safe ripening technologies. This paper discussed the safe ripening practices for mango and banana fruits along with the technical design and commercial aspects of refrigeration systems, ripening systems, control systems, PUF panel insulation structure for a ripening chamber facility. Use of ethylene gas is recommended by scientists for the safe ripening of mango and banana. Technical specifications for all these systems are prepared and presented in this paper for use by industries.