First of all, it’s worth noting that some fruits ripen after they’ve been picked. In fact, misting can reproduce the artificial ripening process of climacteric fruits* such as bananas, kiwis, avocados, figs, tomatoes and so on. What’s more, they retain their full flavor.

What’s more, in ripening facilities, let’s take bananas as an example. The fruit arrives unripe because it comes from distant countries and cannot be shipped already ripe. As a result, these bananas have to be ripened.

In addition, the high-pressure misting system creates a humid atmosphere (around 95%) without wetting the fruit, to speed up the ripening process.

In fact, when you increase the humidity, the fruit doesn’t dry out. Staining, cracking and bruising are also avoided, and the fruit’s shelf life is extended.

Indeed, some ripening chambers use ethylene, which dries out the fruit. On the other hand, humidification by misting does not dry out the fruit and preserves all its flavor.

Finally, misting is also used in fruit storage rooms.

* A fruit (or vegetable) is said to be climacteric if its ripening is dependent on ethylene (acting as a plant hormone), and associated with an increase in cellular respiration of its tissues.