Welcome….

PRESENTED TO : PRESENTED BY : Prof. (Dr.) Ramesh Chandra Krishna Kr. Thakur Dean (WSFDT), SHIATS PID No: 11BSFT023 ADVISOR: Er. Shanta Peter SEM.: VIIth (Asst. Prof.) 12th , 2014

WARNER SCHOOL OF FOOD & DAIRY TECHNOLOGYSAM HIGGINBOTTOM INSTITUTE OF AGRICULTURE, TECHNOLOGY & SCIENCES

(DEEMED – TO – BE – UNIVERSITY) ALLAHABAD (U.P.)

Seminar on

ANTIBIOTIC RESIDUES IN FOODS

CONTENTS

Fruits ripening Classification of Fruits Ripening‾ Climacteric Fruit‾ Non-Climacteric Fruits Technologies for fruits ripening Ethylene-Effect of ethylene in fruit ripening Changes during fruits ripening -Pigment change -Carbohydrate change -Other change Factors that increase fruits ripening Optimal ripening condition for fruits ripening Optimum storage and ripening temperatures for a few fruits

Fruit Ripening

Ripening is the process by which fruits attain their desirable flavour, quality,

colour, palatable nature and other textural properties. Ripening is associated with

change in composition i.e. conversion of starch to sugar.

Changes occurs during fruit ripening that give rise to the best eating quality of

the fruit are as follows:

Increase in protein (enzyme) synthesis.

Changes in colour.

Changes in flavour.

Change in texture.

Fruit Ripening Stages :

Fruit Classification : On the basis of ripening behavior, fruits are classified as climacteric and non-

climacteric fruits.

Climacteric fruits : Climacteric fruits are defined as fruits that enter

‘climacteric phase’ after harvest i.e. they continue to ripen. .

• Fruits that will ripen in response to ethylene.

• During the ripening process the fruits emit ethylene along with increased rate of

respiration.

• These fruits are harvested hard and green, but fully mature and are ripened near

consumption areas.

• Small dose of ethylene is used to induce ripening process under controlled

conditions of temperature and humidity.

Climacteric Fruits

Non-Climacteric Fruits

• Non-climacteric fruits once harvested do not ripen further.

• Non-climacteric fruits produce very small amount of ethylene and do not

respond to ethylene treatment.

• There is no characteristic increased rate of respiration or production of

carbon dioxide.

• Ethylene treatment breaks down the green chlorophyll pigment in the

exterior part of the peel and allows the yellow or orange carotenoid

pigments to be expressed.

• Fruits that do not ripen in response to ethylene.

Non-Climacteric Fruits

Technologies for ripening of fruits There are many method used for ripening of fruits. These are :

Mango ripening in air tight rice bin

Mango ripening using paddy straw

Fruit ripening using calcium carbide

Fruit ripening using Ethylene

What is Ethylene??? Ethylene is naturally occurring in plant tissues, and is a critical part of normal

ripening for many fruits.

1935 Crocker proposed ethylene to be the hormone responsible for fruit

ripening and senescence of vegetative tissues.

Ethylene (C2H4, also known as ethene) is a gaseous organic compound that is

the simplest of the alkene chemical structures (alkenes contain a carbon carbon

double bond). 

Ethylene is the most commercially produced organic compound in the world

and is used in many industrial applications. 

Effects of Ethylene in Ripening

• Conversion of starch to sugars via hydrolysis

• Cell wall degradation and tissue softening

• Synthesis of pigments

• Synthesis of flavors

The regulation of many aspects of:

Growth and development

Fruit ripening

Senescence

It is physiologically active.

Changes during fruit ripening…Pigment Changes Chlorophyll (Green color) - a loss of chlorophyll in tomatoes is good but a

loss in chlorophyll in broccoli is bad.

Carotenoids (Yellow, Orange and Red colors) - Carotenoids are desirable in

fruits such as apricots, peaches and citrus giving them their yellow and

orange color.

In tomatoes and pink grapefruit a specific carotenoid called lycopene gives

them their red color.

Anthocyanin (Red and Blue colors) - Anthocyanin give red and blue color to

apples, berries, cherries etc.

Phenolic compounds - Are responsible for tissue browning.

Changes during fruit ripeningCarbohydrate Changes

Conversion of starch to sugar -

Not desirable in potato but very

desirable in apples, and bananas.

Conversion of sugar to starch -

Not desirable in sweet corn but

very desirable in potatoes.

Conversion of starch and sugars

to CO2 and water during

respiration not desirable because

it leads to a reduction in quality.

Other Changes

Organic acids (affects

sweetness)

Proteins (affects texture)

Amino acids (affects

flavor)

Lipids (affects flavor)

Factors that Increase fruits ripening

Maturity at harvest

Physical injuries

Disease

High or low temperature

Water stress

Optimal ripening conditions for fruit ripening

Optimum storage and ripening temperatures for afew fruits are given below.

REFERENCESAlexander L., Grierson D. (2002) Ethylene biosynthesis and action in tomato: a

model for climacteric fruit ripening, J. Exp. Bot. 53 2039–2055.Hansen, E. (1943). Relation of ethylene production to respiration and ripening of

premature pears. Proc. Amer. Soc. Hort. Sci. 43: 69-72. Kader A.A. (1985). Ethylene-induced senescence and physiological disorders in

harvested horticultural crops. HortScience 20:54-57.Kader (1992). Post-harvest Technology of Horticultural Crops. p.16.Lelievre J.M., Latche A., Jones B., Bouzayen M. and Pech J.C.. (1997). Ethylene

and fruit ripening. Physiol. Plant. 101:727-739.Porrit, S. W. (1951).The role of ethylene in fruit storage. Sci. Agric. 31: 99-112. Saltveit, M.E. (1999). Effect of ethylene on quality of fresh fruits and vegetables.

Postharv. Biol. Technol. 15:279-292.S. N. Naik. Ripening- an important process in fruit development Centre for Rural

Development & Technology, IIT Delhi.Yang S.F., Hoffman N.E. (1984). Ethylene biosynthesis and its regulation in higher

plants, Annu. Rev. Plant Physiol. 35 155–189.

Thank you...