The vast majority of climacteric fruit (ripen after harvest) such as banana, mango, tomato, avocado, pear, papaya etc are picked green and ripened in large ethylene ripening room facilities at or near their point of consumption.  This process causes a significant delay in the fruit supply chain (4-9 days) and forces fruit producers to rely upon the ripening infrastructure in most major consumer markets around the world.

Researchers at The University of Queensland (UQ) have developed a method for encapsulating ethylene gas into a highly concentrated powder.  A small amount of this powder can be used to ripen fruit in transit. A package of the RipestuffTM ethylene powder product is not classified as a dangerous good and can therefore be used on all types of transport vessels.

Key features

  • Encapsulated ethylene gas into a highly-concentrated powder used to ripen fruit in transit
  • Substantially reduces time to market
  • Not classified as a dangerous good so suitable for all transport types.

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