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Fruit Ripening Process: Ripening is a natural aging process in fruits involving changes in color, texture, flavor, sugar content, and acidity, driven by the hormone ethylene. Biochemical changes include increased respiration and ethylene production, cell wall loosening,
starch conversion to sugars, chlorophyll reduction, pigment increase, and volatile oil emission. -
Color Changes: Synthesis of carotenoids (yellow/red) and anthocyanins (red/blue) contribute to color change.
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Texture Changes: Cell wall degradation leads to softening, influenced by enzymes like polygalacturonase and pectinesterase.
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Sweetness Development: Enzymes like phosphorylase (bananas, apples) and amylase (mangoes) convert starch to sugars. Volatile compounds add to the sweet aroma.
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Acidity: Organic acids (malic, citric, tartaric) contribute to fruit acidity.
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Ripening Significance: Essential for embryo development and seed dispersal.
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Banned Artificial Ripening Agent: Calcium Carbide releases toxic acetylene gas and may contain arsenic, posing health risks and is banned by FSSAI.
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Permitted Ripening Agents:
- Ethylene Gas: Approved by FSSAI (up to 100 ppm), triggers natural ripening, to be used in controlled chambers, without direct contact.
- Ethephon: Releases ethylene, used under regulated conditions.
- Ethereal: Ethylene-releasing compound used in controlled settings.
Fruit Ripeners
