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- July 2016
Monitoring Ethylene (C2H4) and Carbon Dioxide (CO2) in Fruit Ripening Rooms
Fruits and vegetables are commonly shipped for long distances from one country to another before they are ripe so they can endure the voyage and remain viable. Upon arrival at their destination, the first order of business is to get them ripe and ready for sale and consumption. As fruit and vegetables ripen, they release ethylene, a naturally occurring growth hormone. To be profitable and meet demands, commercial fresh produce companies need to speed up the ripening process in a uniform and predictable way, which is achieved by adding more ethylene in a controlled environment. Typically, the fresh produce is placed in air-tight ripening rooms and ethylene is introduced at concentrations between 10 and 1,000 ppm depending on the type of produce.
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Centec Concentration Measurement
Centec offers high precision instruments for density measurement ("RHOTEC" sensors)and sound velocity measurement ("SONATEC" sensors)...
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