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Fruits are an integral part of our diet. They are not only a good source of energy but also replenish the body with necessary minerals and vitamins. Among the wide array of Indian fruits, Mango is something special. In India, it is considered the king of the fruits. It is the fruit of Indian origin, and the best mangoes are found in India. With the increasing demand for mangoes, it is critically important that farmers find quick but safe methods of ripening fruits. The techniques used for Mango Ripening should not hamper the taste and quality of the fruits. Also, the appearance should be intact. Ethylene, the fruit ripening gas Among several Mango Ripening methods, Ethylene ripening is one of the most popular ones. It is a gaseous organic compound which is used in several industrial and commercial applications. It is also a gaseous plant hormone. According to biological research, Ethylene plays a pivotal role in the plant development process. Right from germination of the seeds to the vegetative growth and from flowering to fruit ripening; it is useful in every stage of plant life. Evidence shows that the effects of Ethylene on the process of ripening were known to the ancient Egyptians also. Though they did not know the chemistry behind it, gashing figs to boost the speed of ripening was quite common then. Respiration, the process of releasing energy Respiration is the process of breaking complex molecules into the simple ones. Studies say that the rate of respiration is the highest when the fruit is immature. It declines with the age of the fruit. Respiration rate also indicates the metabolic activity levels. When the rate is slow, it means you can store the fruits for a long time. When fruits get rotten, they release Ethylene gas. It affects the other surrounding fruits, and we find all of them ripe suddenly. The cliché,”One bad apple spoils the barrel” is the example of how the gas enhances the ripening process. Use of Ethylene makes it simple and effective. Some fruits like Banana or Apple are extremely sensitive to the gas. On the other hand, the process of Mango Ripening doesn’t happen rapidly even if the fruits are exposed to Ethylene. Respiration plays a major role in it. Increasing the air circulation in the chamber increases the ripening rate. You should have the good control over it so that the process remains under control. There are many chemicals, additives and catalysts used for mango ripening artificially. Precautions have to taken to ensure that these substances do not cause any harm for the people.
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mango ripening, ripening of fruits, vegetable ripening,
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