Ripening is a process in fruits that makes them acceptable for consumption by converting starch to sugar, changing color, and developing full flavor and aroma. Ripening is triggered by the plant hormone ethylene in climacteric fruits like bananas and tomatoes, causing a spike in respiration. In commercial operations, controlled ethylene exposure is used to induce ripening. Treatment with 1-methylcyclopropene binds ethylene receptors and inhibits ripening, allowing longer storage of climacteric fruits.
Ripening definition, Biochemistry of fruit ripening, Cell wall degradation, Modifications of cell wall components, starch into simple sugars, degradation of chlorophyll content
Ripening definition, Biochemistry of fruit ripening, Cell wall degradation, Modifications of cell wall components, starch into simple sugars, degradation of chlorophyll content
Management of Post-Harvest Losses in Fruits and VegetablesSaurav Tuteja
Fruits and vegetables are the most perishable agricultural produce and the post-harvest loss of these is tremendous. Producers have to suffer a huge economic loss due to lack of proper understanding about causes, nature of loss, proper preservation methods, their transportation, and marketing techniques. This paper suggests the methods of handling the fruits and vegetables after their harvest so as to reduce the loss to the minimum and obtain maximum returns from them.
Fresh fruits and vegetables are perishable and highly prone to these losses because they are composed of living tissues. These tissues must be kept alive and healthy throughout the process of marketing. These are composed of thousands of living cells which require care and maintenance.
Canning of horticultural products like Fruits & vegetables, process of Canning, and the factors that affects Canning process and the effect of microorganisms and chemicals in the canned products.
Fruits play a vital role in human nutrition as well as generate high income to the growers. Pre-harvest and post-harvest factors have a great effect on the postharvest quality of fruits. The combination of these factors includes genetic, environmental, cultural practices, irrigation, packaging, pre-cooling, storage, transportations, etc. In this paper, we provide a review of studies on how pre-harvest and post-harvest factors influence the post quality of fruits. The influence of pre-harvest and post-harvest factors can be controlled by various cultural practices, use of certain chemicals and high tech recent management practices.
Introduction
Principle of canning
Foods that are canned
Canning processing
Spoilage of canned products
Containers for packing of canned products
Equipments used in canning process
Management of Post-Harvest Losses in Fruits and VegetablesSaurav Tuteja
Fruits and vegetables are the most perishable agricultural produce and the post-harvest loss of these is tremendous. Producers have to suffer a huge economic loss due to lack of proper understanding about causes, nature of loss, proper preservation methods, their transportation, and marketing techniques. This paper suggests the methods of handling the fruits and vegetables after their harvest so as to reduce the loss to the minimum and obtain maximum returns from them.
Fresh fruits and vegetables are perishable and highly prone to these losses because they are composed of living tissues. These tissues must be kept alive and healthy throughout the process of marketing. These are composed of thousands of living cells which require care and maintenance.
Canning of horticultural products like Fruits & vegetables, process of Canning, and the factors that affects Canning process and the effect of microorganisms and chemicals in the canned products.
Fruits play a vital role in human nutrition as well as generate high income to the growers. Pre-harvest and post-harvest factors have a great effect on the postharvest quality of fruits. The combination of these factors includes genetic, environmental, cultural practices, irrigation, packaging, pre-cooling, storage, transportations, etc. In this paper, we provide a review of studies on how pre-harvest and post-harvest factors influence the post quality of fruits. The influence of pre-harvest and post-harvest factors can be controlled by various cultural practices, use of certain chemicals and high tech recent management practices.
Introduction
Principle of canning
Foods that are canned
Canning processing
Spoilage of canned products
Containers for packing of canned products
Equipments used in canning process
Ethylene is a very important plant hormone and it plays a significant role in the post harvest life of fresh produce. Sometimes being positive and sometimes not. The damage resulting from ethylene exposure could easily be minimized if there was a greater awareness of the potential harm and the simple measures that can be used to prevent damage.
Mechanism and changes During Fruit Ripening and Ethylene Biosynthesis.
Introduction
Ethylene
Mechanism of ripening
Biosynthesis of ethylene
Role of ethylene in fruit ripening
Changes during ripening
Ripening.ppt ruit ripening is a natural process in which a fruit goes through...RoselynAdajar
Ripening is a process in fruits that causes them to become more palatable. In general, fruit becomes sweeter, less green, and softer as it ripens. Even though the acidity of fruit increases as it ripens, the higher acidity level does not make the fruit seem tarter. This effect is attributed to the Brix-Acid Ratio.
Fruit ripening is a natural process in which a fruit goes through various physical and chemical changes and gradually becomes sweet, colored, soft, and palatable. Fruit ripening process can also be stimulated by applying artificial fruit ripening agents. Farmers and vendors often use artificial ripening agents to control the rate of fruit ripening. However, because of the potential health hazards related to the ripening agents, artificial fruit ripening process is highly debatable throughout the world.Different fruit ripening agents can be used to ripen fruits artificially and to provide fruits the desired color and taste within a short time. In recent years, the use of artificial fruit ripening agents is becoming much prevalent, the agents being mostly used for commercial purposes, i.e., to make the fruits available to customers during off-season.
atural fruit ripening is a combination of physiological, biochemical, and molecular processes [21–24]. It involves coordination of different metabolisms with activation and deactivation of various genes, which leads to changes in color, sugar content, acidity, texture, and aroma volatiles [21, 22, 25]. The change in color during the fruit ripening process is a result of unmasking of pigments by degradation of chlorophyll, synthesis of different types of anthocyanins and their accumulation in vacuoles, and accumulation of carotenoids. Production of complex mixture of volatile compounds, such as ocimene and myrcene, and degradation of bitter principles (diverse groups of plant constituents such as alkaloid and sesquiterpene are linked only by their bitter taste), flavonoids, tannins, and other related compounds enhance the flavor and aroma of the fruit. Sweetness increases because of increased gluconeogenesis (metabolic pathway that generates glucose), hydrolysis of polysaccharides, decreased acidity, and accumulation of sugars and organic acids. Furthermore, textural changes resulting in the softening of fruits occur due to enzyme-mitigated alteration in structure and composition of the cell wall [23, 26, 27]. Through the above changes, fruit becomes ripe with distinctive characteristics: sweet, colored, soft, and palatable.
Artificial fruit ripening and possible health hazards
Ethylene, a hormone naturally produced within fruit, regulates fruit ripening by initiating and/or controlling a series of chemical and biochemical activities [28]; the compound does so by coordinating the genes responsible for activities including increase in the rate of respiration, autocatalytic ethylene production, chlorophyll degradation, carotenoid synthesis alongside conversion of starch to sugar, increased a
Design of a Controlled Atmospheric Storage Facility for Climacteric Fruits AI Publications
The work focused on designing a Controlled Atmospheric Storage facility for climacteric fruits. Climacteric fruits are those fruits that continue to ripen after being maturely harvested e.g. tomatoes, bananas, papaya, guava, fig, apple, apricot, and plum. Sweet William or Veredia bananas from Chipinge (Zimbabwe) were used for experiments in the design. The researchers noted that Zimbabwean small scale fruits producers, vendors, and retailers do not have adequate storage facilities to store their produce. This inadequacy has led to rapid postharvest losses of about 30 – 40 %.
The design project aimed at controlling atmospheric gases, humidity and temperature during storage of bananas as these are the parameters that accelerate deterioration if not controlled. The design had to include a swing term air filtering technology to separate or absorb oxygen from the compressed atmospheric air (about 78% N2, 21% O2, and 0.03% CO2) using Erythorbic acid inside the absorption tanks. The remaining gas composition constitute more of N2 (78%) and CO2 (0.03%) which are needed to delay ripening process. The design in the form of a metal box had to include an air tight environment; the door incorporated was air tight so as to prevent the entrance and exit of gases. It also had to include temperature detectors e.g. Thermocouples detect the temperature inside the storage. A fan that runs automatically when the door is opened was incorporated, so as to drive away any gases that might have gained entrance into the storage. An additional fan to maintain the optimum temperatures inside the storage and control the internal humidity was also added. The design had to include foam rubber between the double walls so as maintain the optimum temperature inside the box when water is allowed to flow on the foam rubber through the coolant inlet funnel. Ethylene absorbers (activated carbon impregnated with potassium permanganate) were included inside the storage for them to adsorb the produced ethylene gas by the fruits. Silica gel also added to adsorb the produced moisture which can be a media for microbial flora.
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
2. Ripening
• Ripening is a process in fruits that makes it acceptable for
consumption. The fruit becomes sweeter, and softer.
• During ripening starch is converted to sugar.
• The fruit is said to be ripe when it attains its full flavour and aroma
(watada et al., 1984).
• Ripening causes colour change in the fruit.
• Based on ripening behaviour, fruits are classified as:
– Climacteric
– Non Climacteric
3. Fruits show dramatic increase in the rate of respiration
during ripening and well respond to ethylene for ripening
Climacteric Fruits
Eg. Apple, Banana, Mango, Tomato
4. Fruits do not show dramatic increase in the rate of
Respiration during ripening and do not respond to
Ethylene for ripening
Non - Climacteric Fruits
Eg. Citrus, Grapes, Pineapple & Watermelon
8. Cell wall changes
• It is rich in polysaccharides are degraded and
solubilised during ripening (Jona and Foa, 1979).
• Loss of neutral sugars such as galactose and
arabinose (Tuker et al., 1987).
• Enzymes responsible for cell wall hydrolases
• Pectineasterase
• Polygalacturonase
• Cellulase
• β -galactosidase (Tuker, 1993)
9. Starch
• Amylase degrades starch to sugar, hence the
mealy quality to juiciness.
• Thus the starch is fully hydrolysed into sugars is
known as characteristic event for fruit ripening
(Hulme, 1978).
• Starch degrading enzymes in fruits are
• α-amylase
• β- amylase
• Phosphorylase
• α- 1, 6-glucosidase (Garcia et al., 1988)
10. Organic acids
• The total organic acids(malic + citric +quinic) is
decreased with ripening of fruits (Wang et al 1993).
• The decline in the content of organic acids during
ripening is the result of an increase in membrane
permeability (kliewer, 1971).
Pigments
• Degradation of chlorophyll pigment results in
anthocyanins or carotenoids.
• Phenylalanine ammonia lyase and flavone synthase
are the key enzymes for synthesis of anthocyanins
(Tucker, 1993).
• Biosynthesis of carotenoids lycopene acts as the
precursor of β- carotene.
11. Flavouring Compounds
• Interaction of sugars, organic acids, phenolics
and volatile compounds.
• Esters, alcohols, aldehydes and ketones.
Ascorbic acid
• Ascorbic acid is increase with fruit growth in
pome, pear etc
• Thereafter the levels declined with the
advancement of maturity and onset of fruit
ripening (Sharma, 1995).
12.
13. Respiration
• Respiration is the process by which stored organic
materials (carbohydrates, proteins, fats) are broken
down into simple end products with a release of
energy.
• Respiration involves degradation of food reserves,
especially sugars, in order to produce chemical
energy (in the form of ATP and NADH) needed to
maintain cellular metabolic activity.
14. Transpiration
• Water loss is a main cause for direct
quantitative loss, appearance, textural quality,
and nutritional quality.
• Transpiration is physical process that can be
controlled by applying some treatments to the
commodity. (like waxes and other surface
coating or wrapping with plastic films).
15. Current Ripening Methods
• Calcium Carbide is widely using chemical to hasten the ripening.
• It contain traces of arsenic and phosphorus, these are toxic and
may be hazardous to health.
• Calcium Carbide reacts with moisture in the air to produce
acetylene gas. Acetylene gas acts as a ripening agent, but is believed
to affect the nervous system by reducing supply of oxygen to the
brain.
• It is banned under Rule 44-AA of PFA (Prevention of Food
Adulteration) Rules, 1955.
16. Ripening with Artificial Ethylene
• Scientific and safe ripening method accepted worldwide.
• Ethylene is a natural plant hormone that the fruit itself emits
as it ripens.
• Ethrel or ethaphon (2-chloroethane phosphonic acid).
• Exposure of unripe fruit to a miniscule dose of ethylene is
sufficient to stimulate the natural ripening process until the
fruit itself starts producing ethylene in large quantities.
• The use ethylene to promote ripening is permitted under
FDA regulation 120,1016.
17. Ripe Fruit
chemical
cause
The hormone ethylene initiates the ripening response:
Unripe Fruit
physical
condition
Green
Hard
Sour
Mealy
chlorophyll
pectin
acid
starch
chemical
cause
red
soft
neutral
sweet + juicy
physical
condition
anthocyanin
less pectin
neutral
sugar
hydrolase
pectinase
kinase
amylase
Enzyme Produced
H2C=CH2
18. The four major factors for commercial
ripening
• Temperature control.
• RH control.
• Ethylene gas.
• Adequate air circulation.
19. Commercial Use of Ethylene
• Methods of application – cylinders of ethylene or
banana gas (C2H4 in CO2) with flow meters.
– ethylene generators (liquid ethanol plus catalyst
produces C2H4)
– ethylene-releasing chemicals
(e.g. Ethephon = 2-chloroethanephosphonic acid)
20. Commercial Use of Ethylene
• Ethylene concentration and duration of treatment:
– physiological responses saturated at 100 ppm.
– mature climacteric fruit should initiate endogenous
ethylene production within no more than 72 hours.
– degreening should continue for no more than 72
hours or risk increased peel senescence and decay.
21. Commercial Use of Ethylene
• Ripening of climacteric fruits:
– Banana
– Tomato
– Avocado
– Mango
– Papaya
– Persimmon
– Honeydew melon
Banana ripening
22. Commercial Use of Ethylene
Ripening of climacteric fruits:
• Recommended conditions (tomatoes):
– 20 to 21°C
– 90 to 95% RH
– 100 to 150 ppm C2H4
– Air circulation = 1 m3 per ton of product
– Ventilation = 1 air change per 6 hours or open room for 0.5 h
twice per day
23. Undesirable Ethylene Effects
• Undesired ripening and softening of fruits in
storage.
• Accelerated senescence and loss of green color in
immature fruit.
• Sprouting (stimulation or retardation)
25. Control of Ripening
Measure to control ripening helps to increase the shelf life of
fruits.
Temperature Regulation
• Rate of ripening increases with the increase in temperature.
• Storage at low temperature immediately after harvest
reduces the rate of respiration and ethylene production.
• Storing in low temperature below optimum level results in
cold injury and spoilage of fruit quality.
26. Regulation of storage atmosphere
The natural atmospheric air is conductive for the synthesis of
ethylene.
Lowering oxygen content or increasing carbon-di-oxide
concentration in the air within the storage cabinet retards
ethylene production.
Decreasing O2 concentration below 5 per cent and
increasing CO2 concentration between 3 to 10 per cent
delayed ripening by inhibiting ethylene. The shelf-life of
fruits can thus be increased.
27. Chemical Regulators
Potassium permanganate is a good ethylene absorbent.
Using KMnO4 coated newspaper as packing materials in
the bottom delays ripening.
Ethylene synthesis inhibitors
(block synthesis of SAM→ ACC)
AVG - Aminoethoxy Vinyl Glycine
MVG - Methoxy Vinyl Glycine
AOA - Amino Oxyacetic Acid
28. Avoiding Exposure to Ethylene
• Removal of ethylene from storage rooms:
– use of adequate ventilation (air exchange)
– use of ethylene absorbers
• potassium permanganate (alkaline KMnO4 on
inert pellets “Ethysorb,” etc.)
• Activated and brominated charcoal +/- KMnO4 =
“Stayfresh” absorbers
29. Avoiding Exposure to Ethylene
• Removal of ethylene from storage rooms:
– use of ozone or UV radiation to oxidize ethylene:
1. O2 + UV → O3
2. C2H4 + [O] → → CO2 + H2O
– must remove excess O3 to avoid injury to fruits & vegetables
32. 1-MCP Mode of Action
32
• Works by tightly binding to the ethylene receptor site in fruit
tissues, thereby blocking the effects of ethylene.
• Once ethylene production is prevented, It no longer promotes
ripening and senescence .
• Blocking of ethylene receptor by 1-MCP gas causes fruits to be
ripen and soften more slowly.
33. Application of 1-MCP
• EthylBloc®(0.14%), SmartFresh™(3.3%), SmartTabs™(0.63%).
When the product is mixed with water or a buffer solution, it releases
the gas 1-MCP.
• Formulation Type: Powder
• Timing: Immediately after harvest.
34. Commercial products of 1-MCP
EthyBloc® – for use with ornamentals
SmartFresh® – for use with fruit and vegetables
34
35. • Chemical :1-MCP (0.6 µl l−1 )
• Cultivars :‘Cortland’ and ‘Empire’ apple
• Duration of exposure to of 1-MCP :0, 3, 6, 9, 12, 16,
24, or 48 h
• Temperature :3, 13, or 23 °C
36. Fruit firmness of ‘Cortland’ (A) and ‘Empire’ (B) apples exposed to 0.6
µl l−1 1-MCP for 0, 3, 6, 9, 12, 16, 24, or 48 h at 3, 13, or 23 °C, and
stored 120 days in air at 0–1 °C.
37. Incidence of severe superficial scald development in ‘Cortland’ apples
exposed to µl l−1 1-MCP for 0, 3, 6, 9,12, 16, 24, or 48 h at 3, 13, or 23
°C, and stored 120 days in air at 0–1 °C plus 7 days at 20 °C.
38. Conclusion
• The treatment temperature and duration are important
factors that affect the effectiveness of 1-MCP on apple
quality and different cultivars respond differently to 1-
MCP treatment
• 1-MCP has tremendous potential for maintaining
apple quality during storage, but its efficacy can be
affected by treatment temperature and duration as well
as by apple cultivar
39. • Ethylene induced ionic leakage and water loss
and peroxidase activity.
