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Name(s) : Daniela Arturo Terranova, Eliana Lpez Daz, Alejandro Montoya

Project Title : Fruits Maturation



Abstract
Objectives/Goal :

The development and maturation of fruits has received considerable scientific scrutiny because of
both the uniqueness of such processes to the biology of plants and the importance of fruit as a
significant component of the human diet. Molecular and genetic analysis of fruit development, and
especially ripening of fleshy fruits, has resulted in significant gains in knowledge over recent years.
Great strides have been made in the areas of ethylene biosynthesis and response, cell wall
metabolism, and environmental factors, such as light, that impact ripening. This project was
conducted with the aim of performing internally known as the ripening process of fruits, especially
those found in trees like bananas , apples , mandarins , etc


METHODS/MATERIALS :
we look for information in different texts that were useful to understand how the process of
maturation of the fruit was produced in plants. for this, books and magazines that contained
botanical research and work done were used.
Also after choosing readings that probably had the most accurate information a skimming of each,
which is basically to the process of reading only main ideas, Within a passage to get an overall
impression of the content of a reading was performed selection and then scanning that rapidly
covers a great deal of material in order to locate a specific fac or piece of information. all this, to
have the best information useful to topic.
addition , the following questions to condense more the topic at hand is raised:

- What structures or pigments are involved in the maturation process ?

- What changes occur in the fruit during maturation ?

- When the maturity begins to happen is lack of oxygen,which speeds up the process ?


RESULTS :
Fruit ripening process involve the action of a group of chemical substances produced by plant
itself, plant hormone. Chemist have synthesized compounds which function as the natural plant
hormones do and have achieved some success in controlling the vital process of ripening of fruits
and vegetables. [1]
During the process of maturation the fruit receives a regular supply of food material from the plant.
When mature, the abscission or corky layer which forms at the stern end stops this inflow.
Afterwards, the fruit depend on its own reserves, carbohydrates are dehydrated and sugars
accumulate until the sugar acid ratio form. In addition to this, typical flavour and characteristic
colour also develop. it has been determined that the stage of maturity at the time of picking
influence the storage life and quality of fruit, when picked immature like mango develop white
patches or air pockets during ripening and lacking in normal brix acid ratio or sugar acid ratio, taste
and flavour on the other hand if the fruits are harvested over mature or full ripe they are easy
susceptible to microbial and physiological spoilage and their storage life is considerably reduce.
Such fruits persist numerous problems during handling, storage and transportation. Therefore, it is
necessary or essential to pick up the fruits or vegetables at correct stage of maturity to facilitate
proper ripening, distant transportation and maximum storage life. [2]
Ripening is the composite of the process that occur from the latter stages of growth and
development through the early stages of senescense and that results in characteristic aesthetic
and /or food quality , as evidenced by changes in composition, colour, texture or other sensory
attributes. Fruits can be divided into two groups 1) fruits that not capable of continuing their
ripening process once removed from the plant, and 2) fruits that can be harvested mature and
ripened off the plant. [3] For example :
Group 1 : Berries ( blackberry, raspberry, cherry, citrus (lemon, lime, orange , mandarin) grape
,pineapple
Group 2 : Apple, pear, quince, apricot, nectarine, peach, plum, kiwifruit, avocado, banana, mango,
papaya

Fruit ripening is a genetically programmed stage of development overlapping with senescence.
The fruit is said to be ripe when it attains its full flavour and aroma and other characteristics of the
best fruit of that particular cultivar. The words mature and ripe are essentially synonymous when
used to describe these fruits that ripe on the plants known as non-climacteric. However, in case of
climacteric fruits a mature fruit require period before attaining a desirable stage of edibility. [2]



CHANGES DURING FRUIT RIPENING

1. Cell Wall Changes
Cell wall consists of pectic substances and cellulose as the main components alongwith
sma1amounts of hemicellulose and non-cellulosic polysaccharides. In cell wall, the changes
particularly in the middle lamella which is rich in pectic polysaccharides are degraded and
solubilised during ripening. During this softening, there is a loss of neutral sugars (galactose and
arabinose-major components of neutral protein) and acidic pectin (rhamnogalacturonan) of all cell
wall. The major enzymes implicated in the softening of fruits are pectine1asterase,
polygalacturonase cellulase and - galactosidase.
2. Starch
During fruit ripening sugar levels within fruit tend to increase due to either increased sugar
importation from the plant or to the mobilization of starch reserves within the fruit, depending on the
fruit type and whether it is ripened on or off the plant. With the advancement of maturity, the
accumulated starch is hydrolysed into sugars (glucose, fructose or sugars) which are known as a
characteristic event for fruit ripening. Further breakdown of sucrose into glucose and fructose is
probably mediated by the action of invertase. In vegetables like potato and peas on the other hand,
the higher sucrose content which remains high at fresh immature stage, converts into starch with
the approach of maturity.
3. Organic Acids
With the onset of fruit ripening there is downward trend in the levels of organic acids. The decline
in the content of organic acids during fruit ripening might be the result of an increase in membrane
permeability which allows acids to be stored in the respiring cells, formation of salts of malic acid,
reduction in the amounts of acid translocated from the leaves.
4. Colour
With the approach of maturation, the most obvious change which take place is the degradation of
chlorophyll and is accompanied by the synthesis of other pigments usually either anthocyanins or
carotenoids. They can give rise to a wide range of colours (from red to blue). The chloroplasts in
green immature fruit generally lose chlorophyll on ripening and change into chromoplasts which
contain carotenoid pigments. Carotenoids are normally synthesized in green plant tissue a major
product being 3-carotene. However, in many fruits additional -carotene and lycopene is
synthesized during ripening.






5. Flavouring Compounds
Although fruit flavour depends on the complex interaction of sugars, organic acids, phenolics and
volatile compounds but the characteristic flavour of an individual fruit or vegetable is derived from
the production of specific flavouring volatile. These compounds are mainly esters, alcohols,
aldehydes, acids and ketones. At least 230 and 330 different compounds in apple and orange fruits
have been indicated respectively.

6. Ascorbic Acid
L-ascorbic acid (Vitamin C) is the naturally occurring ascorbic acid in fruits. A reduced amount of
ascorbic acid is noticed in pome, stone and berry fruits at the time of harvest. An increase in
ascorbic acid content with the increase in fruit growth has been and the levels declined with the
advancement of maturity and onset of fruit ripening in pear, sweet potatoes, potato, asparagus and
okra during the course of post harvest handling.

ETHYLENE SYNTHESIS

Ethylene synthesis is closely related to the ripening process of plants , when ethylene contact a
specific receptor , the synthesis of the enzymes involved in chlorophyll degradation and starch
synthesis of pigments and starts softening tissues.

Ethylene exposure increases the activity of enzymes such as pectinase , esterase , polyphenol
oxidase and peroxidase .Ethylene biosynthesis can be induced by environmental conditions, the
state of development of the plant ,the joint action of other hormones and stress. Throughout the life
of the plant is induced ethylene stages of germination , maturation , abscission and senescence [4]
Fruits and vegetables continue to respire even when they are removed from the plant, however,
while maintaining contact with the stem sap flow remains , amino acids, minerals and other
substances that ensure reserve replacement during respiration. During ripening the respiration rate
of fruits and vegetables due to different characteristics of the plant and external factors such as the
arrangement of the substrate , provision of oxygen , primarily temperature and climatic factors. [5]
Some fruits have a respiratory crisis during ripening , the respiratory rate decreases throughout
growth reaching a minimum when the food reaches its maximum size ; then when ripening begins ,
the respiratory rate increases until a peak coinciding with the end of this period ; Finally , during the
phase of senescence respiratory activity decreases rapidly . The fruits that exhibit this behavior are
called climacteric fruit [5]



The non-climacteric fruits do not exhibit such a crisis in your breathing, respiratory rate decreases
during growth and remains low during ripening and senescence
Ethylene is produced in all the fruits are maturing , however in climacteric fruit production is
significantly greater. When immature climacteric fruit treated with ethylene , it can accelerate the
onset of climacteric phase , while when non-climacteric fruit are treated in the same conditions the
treatment did not induce autocatalytic production of ethylene and also accelerates the ripening
process .


CONCLUSIONS/ DISCUSSION
the process of fruit ripening is of vital importance because all changes occurring within and outside
influence changes that occur during storage , transportation and marketing of fruit , affecting to
some extent to its nutritional value. Fruits breathing need to obtain sufficient for the maintenance of
life energy.

They breathe by absorbing oxygen from the atmosphere and releasing carbon dioxide , as do
humans, animals and other organisms . During respiration energy production comes from the
oxidation of starch reserves , sugars and other metabolites Once harvested , the product can not
replace these reserves that are lost and the speed with which decrease is a factor of great
importance in the duration of the post-harvest life .













SUMMARY STATEMENTS
This project is research on fruit maturation and the effect of breathing on them.




BIBLIOGRAPHY
[1] http://agriinfo.in/default.aspx?page=topic&superid=2&topicid=2044
[2] http://agridr.in/tnauEAgri/eagri50/HORT381/pdf/lec03.pdf
[3] http://ucanr.edu/datastoreFiles/234-167.pdf
[4] Kanellis ,A.K (1997) biology and Biotechnology of the plant Hormone ethylene .kluwer. Creete
Greece
[5] Davies, Peter J. (2204) Plant Hormones: Biosynthesis, Signal Transduction, Action! Ed.Springer
Netherlands . Pag. 370