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.
Showing posts with label Fruits Ripen. Show all posts
Showing posts with label Fruits Ripen. Show all posts
Thursday, January 27, 2011
How Do Fruits Ripen?
Senescence or biological aging of plants is associated with the ripening of fruits. It is influenced by the hormone ethylene and involves changes in acidity, color, flavor, texture and content. The production of ethylene increases nearly a hundred times.
When the ripening of a fruit begins, it involves a climacteric change ( a stage of fruit ripening associated with the production of ethylene and increased cell respiration). It sets off a series of biological changes such as lateral growth and loosening of cell walls. Fruits such as bananas, melons, apples, apricots and tomatoes. There are other fruits that are non-climacteric such as citrus, grapes and strawberries. These non-climacteric fruits do not require the production of additional ethylene nor do they have respiration bursts.
Color changes are due to the synthesis of carotenoids (organic pigments) and result in yellow or red color. Other compounds such as anthocyanins that give a fruit a red, blue or purple color depending on it pH value.
Textural changes are due to the limited degradation of cell walls and the activity of enzymes such as polygalacturonase and pectinesterase which plays an important role in the ripening of fruits.
Acidity in plants are due to the presence of citric acid (gooseberry, peaches and tomatoes), malic acid (plum, cherry, banana, apricot and apple) and both of these acids in grapes.
When the ripening of a fruit begins, it involves a climacteric change ( a stage of fruit ripening associated with the production of ethylene and increased cell respiration). It sets off a series of biological changes such as lateral growth and loosening of cell walls. Fruits such as bananas, melons, apples, apricots and tomatoes. There are other fruits that are non-climacteric such as citrus, grapes and strawberries. These non-climacteric fruits do not require the production of additional ethylene nor do they have respiration bursts.
Color changes are due to the synthesis of carotenoids (organic pigments) and result in yellow or red color. Other compounds such as anthocyanins that give a fruit a red, blue or purple color depending on it pH value.
Textural changes are due to the limited degradation of cell walls and the activity of enzymes such as polygalacturonase and pectinesterase which plays an important role in the ripening of fruits.
Acidity in plants are due to the presence of citric acid (gooseberry, peaches and tomatoes), malic acid (plum, cherry, banana, apricot and apple) and both of these acids in grapes.
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