Dec
27
“What this means is that ripening must then be artificially induced in a specialized architecture of pressurized, temperature-and atmosphere-controlled rooms that, contrary to logical expectation, require heavy-duty refrigeration. Paul Rosenblatt, who runs Banana Distributors of New York, one of four main banana-ripening outfits supplying the city’s grocery stores, bodegas, coffee shops, and food cart vendors, told me that “the energy coming off a box of ripening bananas could heat a small apartment,” requiring not just refrigeration but also a series of fully pressurized and vented rooms in order to suck the cool air through the closely packed fruit.
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CABINET // The Coldscape
Stephanie Booth is a freelance internet geek who lives in Lausanne, Switzerland. Digital Crumble is where she dumps all sorts of interesting stuff she finds online.
