FRUIT RIPENING CHAMBER

Ripening is a process in fruits that causes them to become edible. The fruit becomes sweeter, less green & softer Ripening is associated with change in composition I.e. conversion of starch to sugar How ever, all fruits do not ripen in the same manner. On the basis of their ripening behaviour, fruits are classifies as:

Climacteric Fruits
Non-Climacteric Fruits

Climacteric Fruits

are defined as fruit that enter ‘climacteric phase’ after harvest I.e. they continue to ripen off the tree / plant
most ripened climacteric fruits are too soft & delicate to withstand rigours of transport & repeated handling
these are harvested hard & green, but fully mature
ripening is done near the consumption areas.

Non-Climacteric Fruits

These fruits, once harvested, do not ripen further Examples Orange, Mousambi, Kinnow, Grapefruit, Grapes, Pomegranate, Litchi, Watermelon, Cherry, Raspberry, Strawberry

Ripening of Climacteric Fruits

Now, we return to ripening of climacteric fruits

We have seen that these fruits need to be ripened, post harvest, preferably near consumption areas
Traditionally, this has been done with the help of chemicals such as calcium carbide

Basic Information about Ripening Method

Conventional Ripening Method

Calcium carbide used in industrial grade, used in welding application
This is known to contain traces of arsenic & phosphorus……..these are toxic & 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
Use of calcium carbide is banned under Rule 44-AA of PoFA (Preventation of Food Adulteration) Rules, 1955
Almost all ripening (more than 99%) in India is done with calcium carbide.

Ripening with Ethylene

The only scientific & safe ripening method accepted worldwide is the use of Ethylene
Ethylene is the natural plant hormone that the fruit itself emits as it ripens.
Exposure of unripe fruit to a miniscule dose of ethylene is sufficient to stimulate the natural ripening process until the fruit itself starting producing ethylene in large quantities.
The process is essentially same for all climacteric fruits
The conditions-ethylene concentration, temperature & humidity, vary from fruit to fruit.
As an example, let us look at ripening process for bananas.

FRUIT RIPENING CHAMBER