Banana ripening rooms are gas tighten rooms, intended for controlled ripening of the bananas. In the basics we know of two types of ripening rooms; the first one are ripening rooms with "curtain system" which is an older system intended for small quantities.

The second are "air bag system" ripening rooms, which are fairly new and intended for large quantities of products. They are usually built in 1, 2 or 3 levels for better recovery of the surface.

For the best possible product, the bananas must ripen at the temperature from 14,5°C to 18°C at relative air humidity of 85 – 95% for about 4 to 8 days, depending on the state of the bananas.

The process of ripening is also controlled with the help of special gas mixture (95% nitrogen and 5% ethylene). During the process of ripening, a lot of heat is produced by the bananas, which is why there is a constant requirement for cooling and heating. Why heating, because in the colder days the temperature must be held at the required levels.

The whole process is automatically controlled with the help of the computer, which is also important that the customer receives a high quality product.