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CO2 in banana ripening

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 SHW01 will assist in proper ventilation control with the available output signals.