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CLIMACTERIC FRUITS
NON-CLIMACTERIC FRUITS
CLIMACTERIC FRUITS
They enter climacteric phase after
harvest, that is they continue to
ripen although off tree.
Most ripened climacteric fruits are
too soft and delicate to withstand
transportation & handling.
The ripening process is
considered irreversible in
climacteric fruits
Banana
Plum
Mango
Fig
Passion fruit
Papaya
Guava
Pear
Climacteric fruits
NON-CLIMACTERIC FRUITS
Once harvested, these fruits do not
ripen further.
In order to attain full ripeness and
flavor, these fruits are often
harvested once they have fully
ripened.
Thus have a short shelf life if
harvested when they are ripe
Some examples
Oranges
Cherry
Grapes
Strawberry
Ethylene
gas
Temperature
control
RH
control
1. ETHYLENE GAS
Colorless gas, slightly sweet
Odor & soluble in water.
Normally produced during banana
ripening.
Governs senescence & ripening
processes.
1 ppm is sufficient for ripening but
1000 ppm is frequently used.
Too lowchilling
injury (<
12C )
Lowslow
ripening/
possibly
slight
taste
degradati
on
Optimum
- 15C 18C
Highrapid
ripening,
difficult to
control;
poor
appearanc
e (dull
grey-green)
& flavor
Too highirregular
ripening of
fruits, poor
keeping
quality
(>18C )
centrifugal blower
RIPENING PROCEDURE
taking BANANA as an
example
Green bananas in
cartons are
loaded into
ripening rooms
Fruit pulp temp:
14C
Ethylene(catalyst)
discharged at a
concentration of
0.1%-0.04%
(100-400ppm)
RH: 90%
Room is kept
close for 24hrs
Room is closed
At the end of this
again, atmosphere is
Room is
time, room is
controlled at a temp
ventilated &
ventilated to
of 15-17 C for 3-4
ripe fruit
clear ethylene &
days
removed
co2 gas
RH: 75%
Extractor fans
Fruit pulp may reach
may be used
a temp of 32 C
during this process
Amount of ethylene gas required for ripening room is
normally calculated on the free air space after the
bananas have been loaded (i.e., if bananas take up to
35% of the room size, calculate the amount of ethylene
required for remaining 65% free air space)
Single shot of
gas,
given at one time.
Humidifiers.
Ripening systems
Primitive
Traditional
(standard cold rooms
with openly stacking of
boxes)
Modern
( so-called pressureripening)
METHODS OF INTRODUCING
ETHYLENE GAS
Ripening indicator
Iodine (I) can be used to determine whether
the fruit is ripening or rotting by showing
whether starch in the fruit has turned into
sugar. For example, a drop of iodine on a
slightly rotten part (not skin) of a banana will
turn a dark-blue or black color, since starch
is present. If it stays yellow, then most of the
starch had converted to sugar.
light green/
evenly green;
yellow-flecked with
of yellow;
commontrace
colour
brown ; ripe
over ripe
more green
than
more
yellowall
than
yellow-fully
green tip- ideal fungus effected
of
after colouryellow;
ready for
green;bananas ready for
colour
for sale
bananas
harvesting
banana
wholesale
supply
recommended
for
consumption
treated by gas
retail outlets
CONCLUSION
D
C
B
Preclimacteri
A
c phase
Preclimacteric
ripening
phase
Climacteric
phase
phase
eat-ripe&
senescence
phase
REFERENCE
Controlled Ripening of Some Fruits,FoodRecap
Ripening - Wikipedia, the free encyclopedia
Banana ripening, ISOPAN INSULATION PVT LTD/PDF
AIC ripening protocol/PDF
Fruit ripening by Prof S.N. Naik 2T Delhi/PDF
Ripening bunch management, Dr Scot Nelso, plant
pathologist, University of hawaii/ PDF
The ripening of bananas, Interko B.V/PDF