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Why does the fruits ripen faster when they are kept in smoke?

Ripening of fruits by smoke:

In this method of ripening, the fruits are intended to place in an air tight room and induce ripening through smoking inside smoke chambers. Smoke emanates
acetylene gas. Several fruit traders follow this technique to achieve uniform ripening especially in edible fruits like banana and mango. But the major drawback of this method is that the fruits do not attain uniform colour and flavour. In addition, the persistence of smoke odour on the product impairs its quality.


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