Recently, we have hosted our first knowledge sharing event, uniting experts, researchers, and industry partners. The event highlighted the research behind RipeWise and offered valuable networking opportunities.
At the event, we shared findings from our study about avocado, using controlled ripening rooms. The research focused on controlling ripening speed, improving homogeneity, and developing a predictive model. One of the key advancements was the ability to manipulate oxygen and carbon dioxide levels – the factors are not typically adjustable in conventional ripening rooms.
We showed how O₂ and CO₂ levels, combined with temperature influence ripening progress, speed and to the ripening uniformity in the ripening rooms We also identified how to overcome blind spots in the early phase of the avocado ripening cycle, enabling earlier and more effective interventions. These results gave participants new insights into the mechanisms driving their ripening processes, while also helping us further develop and advance our RipeWise solution. To read the full version of the avocado research, please visit this page.
We would like share our appreciation to all attendees for their interest, and hope to meet more industry professionals in another event soon!