Banana, one of the most produced fruits in the world, is harvested while it is still green. After a short storage period of 6-7 weeks, two important processes begin: improving the color of the banana peel and ripening, bringing the fruit to the desired taste, color and quality.
Special rooms where special conditions are provided for these processes are needed for this process. In these special rooms, bananas are kept at certain temperature and humidity values for 3 to 8 days before being released. They are subject to special types of ventilation. All these operations must be carried out in an extremely accurate manner and in appropriate rooms.