When bananas are ripening, they release carbon dioxide which will build up in a ripening room.

The CO2 Respiration involves the uptake of oxygen, the release of carbon dioxide, and the breakdown of starches. Carbon dioxide concentrations above 1% (10,000 ppm) will retard ripening, delay the effects of ethylene and cause quality problems.

High CO2 concentration model Sigma 95H will assist in proper ventilation control with the available output signals.