Journal of Experimental Agriculture International

Fruit ripening, regulated mainly by ethylene, affects color, texture, aroma, and nutritional quality. Modern controlled ripening chambers, enhanced with IoT, sensors, and automated systems, ensure safe, uniform, and optimized fruit ripening while extending shelf life. The present study focuses on the development and evaluation of an automated fruit ripening chamber designed to provide controlled environmental conditions for efficient, uniform, and safe ripening of fruits. The fabricated chamber, constructed using a stainless-steel structure, ensured durability, hygiene, and corrosion resistance. Key parameters such as temperature (18–25°C), relative humidity (85–95%), and ethylene concentration were effectively monitored and regulated using temperature, humidity, and gas sensors. A heating system (100–250 W) and an exhaust ventilation mechanism further supported stable ripening conditions. The performance of the chamber was evaluated using banana, papaya, and sapota, and compared with traditional ripening methods such as smoke exposure, paper wrapping, and paddy husk storage. Results indicated a significant reduction in ripening duration, with banana, papaya, and sapota ripening in 16, 18, and 10 hours respectively, compared to 65, 75, and 58 hours in traditional methods. Additionally, weight loss was considerably lower in the chamber (5%, 2%, and 7%) compared to conventional techniques (16%, 10%, and 23%). Quality assessment parameters including sugar content, acidity (pH), firmness, color, aroma, and moisture content confirmed superior fruit quality under controlled conditions. The chamber minimized moisture loss, improved sensory attributes, and ensured uniform ripening. Overall, the developed system demonstrated enhanced efficiency, reduced post-harvest losses, and improved economic returns while eliminating the need for harmful chemical ripening agents. Minor improvements in airflow distribution and automation can further optimize system performance.