Fruit ripening

• There are two basic patterns of fruit ripening

a. Non Climacteric

b. Climacteric

• Non climacteric fruit ripening patterns occur in species in which fruits ripen only when they are attached to the parent plant
• Example: Cherry, grape, cucumber, citrus fruits
• Climacteric fruit ripening is characterized by a rapid rise in respiration rate at the onset of ripening
• Apple, banana and tomato are the example of climacteric fruits
• Fruit ripening starts after enlargement ceases
• The results of ripening are usually a change in color from the breakdown of chlorophyll to reveal other pigments, softening of the fruits and change in flavor (sour-sweet)
• Ripening is a physiological event that signifies the end of fruit maturation and the onset of senescence
• This event is associated with a sudden and marked increase in the rate of respiration of a fruit and the concomitant evolution of carbon dioxide
• Color change of the fruit exocarp is one event that is visible to the grower in many crops, the color change depends on the crop and cultivar
• The acceptable degree of ripening depends on the crop, the consumer and the marketing system
• As ripening progresses, fruits become more susceptible to fungal attack and rot due to the activities of enzymes
• Fruits become softer
• Ethylene is associated with ripening, it initiates and also accelerates the process
• Ethylene gas can be biosynthesize in the plant from methionine, an amino acid, with the aid of indole acetic acid (IAA)
• High amounts of endogenous IAA can trigger the production of ethylene in large quantities
• Wounding of a plant can stimulate the production of ethylene
• Ethylene gas is used in the banana production industry to hasten ripening
• Ripening fruits respire at higher rate, respiration rate can also be slowed by reducing the storage temperature to 5 °C