Photo: Collected
A researcher from Bangladesh Agricultural Research Institute (BARI) has developed a modern technology called 'ripening chamber' to ripen fruits safely and commercially without harmful chemicals. BARI's post-harvest technology division or senior scientific officer of the post-harvest technology department. Golam Ferdous Chowdhury invented this method. As a result, the indiscriminate use of harmful chemicals in the country to ripen various fruits will be reduced. On the other hand, the farmers producing the fruit will benefit commercially, said the inventor.
Sources from the Bangladesh Agricultural Research Institute say that the country produces a large number of different types of fruits every year. The fruits produced by different trees in the country do not ripen together. Due to the periodic ripening of the fruit on the tree, despite the desire, not all the fruits can be harvested for consumption due to the fact that some of the fruits are unripe. So many people collect them raw and try to ripen them by applying various types of harmful chemicals in alternative methods. Also, due to the huge demand for some fruits at the beginning of the season, some unscrupulous people pick them from rival fruit trees and sell them to the consumer using chemicals, which is very harmful to human health. All the fruits that are eaten to meet the nutritional needs of the human body, have to face the opposite danger due to the presence of harmful chemicals. Considering these problems, the Bangladesh Agricultural Research Institute has developed the Low-Cost Ripening Chamber system.
In this method, no harmful chemicals are directly applied to the fruit. Moreover, it will be possible to ripen any amount of fruit as per the demand. Farmers will benefit commercially. On the other hand, the exporters also think that the use of this method will have a positive effect on the export of fruits.
The researchers claim that the government should take initiatives to make this method widely known among farmers, traders, and exporters to prevent the widespread use of chemicals in fruits. Awareness should be raised among the stakeholders to motivate them to use the method.
The inventor of this method. Ferdous said this is a safe and modern method. Through this, the matured fruit can be picked and ripened according to the need or demand. It is not harmful to health as no chemical is directly sprayed into the fruit. There is no variation in the nutritional value and taste of the fruit due to ripening in this method.
He said about the method, all fruits produce ethylene naturally. When this ethylene reaches a certain optimum or moderate level, the fruit ripens and ripens slowly. We often let the fruit ripen off the tree in a ripe state and then it slowly produces ethylene and ripens in three to five days and we can eat it.
But we need fruit every day and we need to feed the masses with fruit. We can't get ripe mango, banana, pineapple, or papaya from the tree as per our demand. In this case, we can ripen the fruit in one day through the ripening chamber and supply it to the market according to demand. This method will play an important role in the export of fruits.
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