BIBLIOTECA HORTICULTURA

BIBLIOTECA HORTICULTURA

  • Avocado ripening & handling

    Avocado ripening & handling

    For consumers, choosing a ripe avocado involves picking up and putting down multiple avocados, squeezing and pressing them, and deciding which will be good for tomorrow and which will be ready to eat at the end of the week. This raises the question, should longer lasting fruit or fruit ready for immediate use be the goal? Distributors go through a similar process as they decide the degree of ripeness to purchase and then sell fruit. Is longer shelf life or ready to go fruit ideal? Avocado ripening and handling is a process that has been continuously developed by various industry experts. The… Read more

  • Why should be using the centralized ripening system

    Why should be using the centralized ripening system

    Across the globe, customers utilize multiple ripening rooms to efficiently ripen produce. Thanks to our Centralized Ripening System®, multiple systems can now work together to supply ethylene throughout your entire ripening facility. This product offers peace of mind with complete confidence in your equipment and no fear of explosions. Our easy and convenient ethylene source makes your ripening operation safer. Read more

  • Catalytic Generators Shows How They Help to Make Fruit Ripe

    Catalytic Generators Shows How They Help to Make Fruit Ripe

    The world’s leading ethylene application equipment company for fruit ripening, Catalytic Generators, has produced and released a virtual tour of the company’s office and production facility in Norfolk, Virginia. “We wanted to give our customers, and prospective clients, a better vision of who we are and how we create the world’s finest ethylene application systems,” said Greg Akins, President & CEO. The short tour shows the production and testing of their generators and the liquid that converts into ethylene, called Ethy-Gen® II Ripening Concentrate. “We take quality… Read more

  • Mangos ripening tips

    Mangos ripening tips

    Early season mangos may take longer to ripen than middle-to-late season ones. Store and ship mature green mangos at temperatures of about 55°F / 13°C. Ripening Protocol. Before ripening begins, the fruit pulp temperatures should be raised to 68 to 72°F (20 to 22°C). Once the fruit pulp temperature stabilizes, apply 100 ppm ethylene for a minimum of 12 hours. Actual time of exposure to ethylene is determined by the maturity of the fruit; a slight change in fruit color indicates that the mangos are producing ethylene and the external ethylene source is no longer needed. Humidity is very… Read more

  • Honeydew melons ripening tips

    Honeydew melons ripening tips

    The maturity of honeydew melons at time of harvest is critical to the eating quality, as the sugar content of honeydew does not significantly increase after harvest. Conditioning or ripening these melons with ethylene will not make them sweeter; however there are benefits to ethylene exposure, including improved aroma, color and softening. The degree of maturity will indicate whether the melon should be exposed to ethylene. Melons which are fully mature at harvest (with white surfaces, hard to springy blossom ends, skin with very little wax or fuzz) should not be treated with ethylene if they… Read more

  • Plum ripening tips

    Plum ripening tips

    In general plums harvested at a mature stage will ripen properly without an eternal ethylene application. Ethylene application to fruit harvested at a lower, minimum maturity will help to ripen the fruit more uniformly without speeding up the rate of ripening. Also, there are some slow ripening cultivars that require an external application of ethylene for even ripening. For full details, please see the information below on the University of California / Davis. Apply 100 ppm ethylene at 68°F (20°C) for a minimum of 24 hours. Actual time of exposure to ethylene is determined by the maturity… Read more

  • Nectarine and peaches ripening tips

    Nectarine and peaches ripening tips

    In general nectarines & peaches harvested at a mature stage will ripen properly without an eternal ethylene application. Ethylene application to fruit harvested at a lower, minimum maturity will help to ripen the fruit more uniformly but without speeding up the rate of ripening. Apply 100 ppm ethylene 68°F (20°C) for a minimum of 24 hours (actual time of exposure to ethylene is determined by the maturity of the fruit; a decrease in fruit firmness indicates that the fruit is producing ethylene and the external ethylene source is no longer needed). Read more

  • Organic Fruit Ripening

    Organic Fruit Ripening

    Ethylene and Ethy-Gen II Concentrate are allowed for use in ripening and degreening of organic fruit. The regulations and fruits allowed vary by country. United States: The United States’ National Organic Standards Board (NOSB) allows for the use of ethylene as noted in this document. Rule 205.605(b) indicates that ethylene is allowed for postharvest ripening of tropical fruit and degreening of citrus. Read more

  • Catalytic Generators at Fruit Logistica

    Catalytic Generators at Fruit Logistica

    CATALYTIC GENERATORS will be visiting this year's FRUIT LOGISTICA in Berlin. With an amazing attendance of over 3,000 exhibitors and 76,000 visitors, this gathering of Fresh Produce professionals is a great place to meet and talk about the postharvest application of ethylene for fruit ripening. The President / CEO of Catalytic Generators, Greg Akins, will be attending the 7th and 8th of February. If you would like to schedule a meeting with him, contact Greg by either email or mobile: Read more

  • Avocados ripening tips

    Avocados ripening tips

    Early season avocados may take longer to ripen than middle to late season ones. Mature green avocados should be shipped at 41-51°F (5 to 10.5°C, pulp temperature). Before ripening begins, the fruit pulp temperature should be raised to 65-68°F (18-20°C). If not using pressurized ripening rooms, air stack the boxes (at least 2″ between boxes) to have proper air circulation. Leave 1½ feet between walls and pallets and at least 6 inches between pallets. Read more