As already explained in a previous blog ripening is senescence or biological aging. And during this process a large quantity of ethylene is produced. When fruits are placed in an airy place there is the possibility of the ethylene produced getting lost in the air and thus these fruits ripen at a lower, normal pace.
The production of ethylene and the response of the fruit to the excess ethylene happens only when the fruit reaches a certain physiological age.
When unripe fruits are confined in a tin of rice or a sack, the time required to attain this critical stage of biological aging is shortened. The ethylene produced is also confined in the tin or sack and thus diffused more rapidly through the tissues of the fruit and the fruit ripens rapidly.
The banana fruit release a comparatively larger amount of ethylene than other fruits and it has been noticed that other fruits ripen faster if they are placed in a bag along with bananas.
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