Pre-Conditioning & Ripening Manual
Proper Pre-Conditioning/Ripening Procedures
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- Do not mix labels from various handlers (fruit from one packer may ripen differently from that of another packer)
- Record pulp temperatures and button firmness from top to bottom boxes throughout the room. Check boxes two times per day, recording temperatures and times on the Processing Log
- Turn on air circulation system
- Heat fruit to 60°F - 68°F (Do not exceed 70°F pulp temperature during cycle). Temperature controls the rate of ripening.
- Use an Ethylene Generator or bottled ethylene to maintain ethylene at 10 - 100 ppm throughout the entire conditioning cycle (for bottled ethylene follow label requirements)
- Vent the room at least two (2) times per day for 20 minutes or use continuous exhaust fans to minimize the Carbon Dioxide level
DO NOT EXCEED 1 percent CARBON DIOXIDE LEVELS - Optimum relative humidity level 90 - 95 percent
- Cool fruit to 40°F - 42°F to slow ripening
- When removing fruit, label ALL boxes with Pre-Conditioned stickers
- Check fruit condition two times per day and log the information
