SRP Draft II Ripening of Avocados

Research
In the process of the ripening of a fruit, a chemical called Ethylene is involved.
Ethylene is a gas that has the symbol C2H4. Ethylene is naturally present in the air
and is also present in fruits. In the Avocado in particular, it gives off the ethylene
gas during the ripening process. The avocado is classified as a climacteric fruit
which means that its ripening process is defined by an increase in ethylene
production and respiration in the fruit. In the process, the colour changes as the
chlorophyll is broken down and the acids are made neutral tarty.
The ripening process is when a fruit matures and ages in a process called senesce.
A fruit that is going through the ripening stage is more likely to be eaten. An
avocado is unique as it matures on the branch but does not ripe until it is detached
from the branch. An avocados ripening process is also more visually representative
of its aging and ripens more sharply than other fruits such as an apple or banana.
Different avocados also have different looks to them as to when they ripen e.g. A
Hass Avocados ripening process is more visual in that the colour changes sharply
and skin is more shrivelled.
Historically, the Egyptians would gash or place a long cut through their figs and the
Chinese would put their pears in rooms of incense. In 1901, Dimitry Neljubow
studied the ripening of fruits because it was noticed that the fruits near lamp posts
had thicker stems he had found that ethylene was responsible and today, it is
used by the market to speed up the ripening process.

Method
Avocados and Conditions
All Avocados bought were the same type and were at the same level of firmness.
The avocados were the Green Skins Avocado type and the same firmness test was
applied to all of them. The firmness test to determine what avocado is to be used, it
is when a light press in the avocado is done and no indentation is present in other
words, it is hard. All avocados tested were tested with the same amount of
judgement.
The Avocados were tested in four different conditions and labelled with four letters.
Avocado A: The first avocados were placed in direct sunlight on a window ledge in
the kitchen. It was originally going to be put outside but the safety of the avocado
could not be guaranteed i.e. the avocado rolling away or the rain soaking the fruit
were dangers that were averted by placing it on the ledge.
Avocado B: The second avocados were wrapped in one layer of aluminium foil and
then placed in a cupboard above the kitchen bench. The cupboard is seldom open

and only is when the avocado needs to be checked and as a result, there was a
constant amount of darkness.
Avocado C: The third avocados were placed in the bottom drawers of the fridge at
kept at 4oC.
Avocado D: The fourth avocados were cut. The cut was placed vertically on the side
of the avocado only to one half. The first and third test were cut down to the seed
whilst in the second test, the cut was only a light gash and not down to the seed. It
was lightly wrapped in cling wrap and placed in a corner of a kitchen bench, away
from direct sunlight.
Testing
The avocados were tested in three ways:
1. The Firmness Test: The firmness test was when a light press into the avocado
was done. When the avocado was tested, the a number between and
including 0 and 7 were assigned. 0-1 being not ripe for eating at all and 7
being the most ripe time to eat. Avocados were tested around 24 hours after
they were put in their conditions. i.e. Avocado D was placed in at 4 PM and
tested next day at 4 PM.
2. Colour-Outside: Any changes in colour on any of the days were noted.
3. Ripeness-Inside: To test the colour and actual softness of the avocado. A light
and soft inside indicated the final result of the avocado after the four-five day
testing period.
Every day at the same time, the avocados were tested taking careful care not to
disturb the conditions they had been set as carefully as possible. The testing
happened over five days with each being recorded in the blog.

Results

Avocado "B"
8
6

Test 1

Level of Ripeness 4
2

Test 2
Test 3

0
0 1 2 3 4 5 6
Day

Avocado "A"
8
6

Test 1

Level of Ripeness 4
2

Test 2
Test 3

0
0 1 2 3 4 5 6
Day

After the testing weeks, the

results were recorded and put into the following graphs with each of the three
testing weeks put into their respective avocado in the different colours. A line graph
has been used and a line of best fit has been used to find the average ripening
time. In the final graph, a comparison of all four has been drawn, demonstrating the
different time it takes for the fruit to ripen in their conditions.

Avocado "D"
8
6

Test 1

Level of Ripeness 4
2

Test 2
Test 3

0
0 1 2 3 4 5 6
Day
Test
Avocado
"C"
Day
1
2
3

Avocado
Averages

Level of Ripeness

Day

Analysis
The Hypothesis of this experiment was Avocado D which is the one that was cut
would ripen the fastest. Avocado C which was the one in the fridge would lack any
ripening process with A and B being in-between the two of them. According to
the results, D was indeed the avocado that ripened the fastest on the line-of-bestfit comparison, however, it was only by very little when compared to A and B.
Even after the avocados were cut, the avocado that was ripened and close to rotting
the most was Avocado D as shown above in Figure 2.4. Another link between the
hypothesis and the result was that D was chosen that because the inside was
going to be exposed to the air; more ethylene could enter and be respired outward.
A conclusion that can be drawn from the experiment and indeed background
information that a fruit exposed to the air ripens more readily. Although the
conditions must be done in such a way so that no other being or even the weather
destroys the fruit, it is one of the most effective ways to ripen a fruit.
Another conclusion that can be drawn is that a cold environment slows down the
ripening process. As seen in the second experiment set, in Avocado C in all three
experiments and in Avocado B which was wrapped in foil; a cooler environment
that lacks the presence of an amount of sunlight can slow down the ripening
process. A reason that can be assigned to this is that ethylenes presence is more
apparent where a warmer environment is there.
A problem encountered during this experiment was finding a way to effective test
the ripeness of a fruit that appeal to everyone. A standard test was done for all the
avocados but in hindsight, it wouldve been better if a pH scale test was applied as
well. Another problem that changes the outcome of the ripening process are the
conditions of the environment. The weather is a particular factor that can change an

outcome. As seen in the second test Avocado A, a lack of sunlight slowed down the
ripening process and if there was more sunlight present, it would ripen faster. A
remedy to this situation that the fruit markets do is that they gas the fruits with
ethylene before being sold. However, the avocados are still sold as unripe, a way to
remedy the environment would be to use Avocado Ds example and to cut the
avocado and expose it to the air.
In conclusion, the ripening of avocados and indeed for other fruit can be done by
gashing it or by placing it in direct sunlight. The issue here is whether or not the
shops should a) sell it ripe and b) ripen it with the ethylene gas. One problem that
there is, which does not pose a major problem, is that in high concentrations,
ethylene gas can be explosive. Despite this, the shops continue to sell unripened
food at times and the ones that have been fast tracked to have been ripened are
often unfavourable by the consumer.
The Aim of the experiment was to test what conditions would ripen the avocado
fruit the fastest. The aim was chosen because when shopping, the fruits are often
too ripe or unripe. In the experiment, four different conditions were placed on the
Avocado to a degree of success. An unripe fruit from the supermarket often means a
better result for the market when it is sold, but for the consumer, they must wait for
it to be edible. Whilst some may prefer to have their fruit unripe and leave it to be
ripened, a large majority want something they can eat at the present.

References
Drs Brian A., Paul K., Colin T.
http://plantsinaction.science.uq.edu.au/edition1/?q=content/11-5-2-climactericbehaviour
Re: Climacteric Behaviour
[Accessed on 19th and 20th April]
Sylvia Blankenship
http://postharvest.tfrec.wsu.edu/pages/PC2000F
Re: Ethylene
[Accessed on the 19th and 20th April]
George Matelijan Foundation
http://www.whfoods.com/genpage.php?tname=foodtip&dbid=16
Re: Avocados
[Accessed on the 19th and 20th April]
Frontline Services
http://www.frontlineservices.com.au/Frontline_Services/Fruit_ripening_gas__ethylene.html
Re: Ripening
[Accessed on previous 6th February, 19th and 20th April

Azmanam
http://www.chemistry-blog.com/2011/10/12/fruit-ripening-how-does-it-work/
Re: What is fruit ripening?, Other Cool Facts.
[Accessed on previous 6th February and 20th April]