Ripening of Climacteric Fruits and Their Control

Abstract

Ripening is the final stage of development of a fruit, which involves series of physiological and biochemical events that make them both attractive and tasty to eat. Phytohormones play an important role in fruit ripening. Treatment with ethylene is required for normal fruit ripening of climacteric fruits. The fruit ripening can be controlled or delayed by physical methods such as modified atmosphere by packaging, treatment with gamma irridiation, surface coating with sucrose ester, etc. The treatments with phytohormones, reducing agents and 1‐methylenecyclopropene have also been successful in delaying fruit ripening. Molecular biology tools such as transgenic plants with suppression of genes involved in ethylene synthesis or overexpression of genes for ethylene degradation, virus‐induced gene silencing and manipulation of transcription factors have been successfully utilized for controlling or regulating fruits ripening. PRACTICAL APPLICATIONS Fruits play a vital role in human nutrition. One of the limited factors that influence their economic value is the relatively short ripening period and reduced postharvest life. Overripening of fruits leads to excessive softening which results in spoilage and damage during shipping and handling. Slowing the process of ripening and senescence extends the storage and shelf life of fresh fruits. Increment in shelf life of fruits not only helps the grower to save on postharvest losses but consumers are also benefited in terms of retained freshness of fruit for longer period and thus results in value addition to the fruit.

The Effect of Application of Ethephon to Processing Tomato Plants on the Chemical Composition of Fruits

“…Tomatoes for processing are harvested in the red-ripe stage. Acceleration of ripening with ethephon affects the chemical composition of fruit (synthesis of sugars and organic acids, flavour and aroma) (Kenavy et al, 2008, Payasi and Sanwal, 2010, Dhall and Singh, 2013. Many authors also emphasize the varied reactions of different cultivars to the use of ethylene (Orłowski et al, 2005).…”

“…When the fruits reach the breaker stage, internally synthesized ethylene sustains its own synthesis and stimulates ripening, even when the external concentration of ethylene has dropped to zero. Ethylene, produced autocatalytically as a result of expression of two key enzymes ACC syntase (ACS) and ACC oksydase (ACO) (Lelievre et al, 1997) in climacteric fruits, is received by receptors activating hundreds of genes, leading to chlorophyll degradation and synthesis of other pigments (carotenoids and anthocyanins), conversion of starches to sugars, and production of aromatic compounds and numerous secondary metabolites (Payasi and Sanwal, 2010). Changes in the firmness of tomatoes under the influence of ethephon should be associated with an increase of the activity of polygalacturonase and degradation of protopectin in cell wall (Li et al, 2016).…”

1-Methylcyclopropene postharvest treatment and their effect on apple quality during long-term storage time

“…The sugar content in fully ripe apples is high due to complete hydrolysis of starch. Then, during storage, sugars content begins to decrease, as they are consumed in respiration process [23].…”

Influence of 1-Methylcyclopropene on the Biochemical Response and Ripening of ‘Solo’ Papayas

“…Pectinolytic enzymes are released during the ripening evolution, which transform insoluble pectin into soluble and promote fruit softening (YoSHIoKA et al, 2011). Fruit softening is one of the ripening processes more sensitive to ethylene (PAyASI AnD SAnWAL, 2010). The greater firmness of fruits treated with 1-MCP is probably associated with a reduction of pectinolytic enzymes activity, caused by the lower ethylene action.…”