D-Ripe
Fruit
Ripening Delay Agent
D-Ripe is a fruit ripening delay
agent based on a proven and safe chemical formula that acts on the principle of
absorbing ripening gases such as ethylene and acetylene from the atmosphere
near fruit, vegetables of flowers.
D-Ripe proprietary formula was
developed to help Fruit and vegetable producers and distributors maximize their
profit and minimize their losses by stretching the storage and shelf life of
their produce.
Technical Background
It is well known to the agriculture
industry that fruits respire under storage and emit ethylene gas as they ripe.
A Ripe apple contains 2500 times more ethylene than an unripe apple. The
ethylene gas accumulates in the atmosphere adjacent to the fruits and accelerates the
ripening effect. One ripe fruit in a box can accelerate the ripening time of
adjacent fruits exponentially. It is not uncommon for a fruit distributor to
lose one third or more of his produce before reaching the market.
The common solution to the problem is to
preserve fruits by wax coating and cold storage.
D-Ripe Benefits
The use of D-Ripe to enhance fruit coating or
controlled atmosphere effects has been proven to delay the ripening time by at
least 2 weeks or more for different harvests.
Even without wax coating or CA, D-Ripe extends
the ripe time significantly.
Usage Instructions
D-Ripe
can be made available as powder or 30% solution. It can be placed in open
plastic trays or plastic containers near the fruit storage areas. It can also
be used under a forced-air stream to insure effective absorption of ethylene
gas. D-Ripe should be replaced when its purple color changes.
Features
v Economic solution to
an expensive problem
v Can be used during all
stages of storage and transport
v Powder can be packed
into practical Sachets, pads or air filtration systems.
v Pads can be inserted
in Fruit boxes
v Can be used on
supermarket shelves
v Can be used in home
and supermarket refrigerators
Release of fruits to market
D-Ripe should be removed from storage areas
when the product needs to be ripened quickly enough to be shipped to the
market.
Most commercial cultivars of green fruit
require exposure to 100-150 ppm ethylene 24-48 hours at 15-20°C (59-68°F) and
90-95% relative humidity to induce uniform ripening. Carbon dioxide
concentration should be kept below 1% to avoid its effect on delaying ethylene
action. Use of a forced-air system in ripening rooms assures more uniform
cooling or warming of as needed and more uniform ethylene concentration
throughout the ripening process.
Safety
D-Ripe is not a hormone. It contains
non-poisonous USDA approved chemicals that are common to the food industry.
D-Ripe is effective on the following
Ethylene-sensitive
fruits and vegetables
Chinese broccoli
asparagus
bean
celery
corn, sweet
endive
kale
lemon
melon, cantaloupe
okra
pear
pumpkin
squash, zucchini
turnip greens
Chinese cabbage
squash
tomato
cabbage
cherimoya
cucumber
kiwifruit
lettuce
mandarin
olive, fresh
quince
sweet potato
watermelon
apple
avocado
carrot
chicory
custard apple
globe artichoke
mango
onion, green
pea, green
plum
spinach
apricot
banana
broccoli
cauliflower
eggplant
guava
leafy greens
long bean
nectarine
papaya
peach
potato
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