According to the data of bananas ripening, there were several changes in color,

aroma, texture, and taste due to different treatment of ethylene concentration which are given.
The color of bananas which are given 0 ppm and 600 ppm concentration of ethylene were
change in low level during 7 days observation. While the bananas which with 300 ppm and
900 ppm changed the color in seventh day. The level of change is medium because they
change from dark green become yellowish pale green. While the second parameter, the aroma
of the bananas with treatment 0 ppm, 300 ppm, 600 ppm, and 900 ppm concentration of
ethylene were change in low level from day 1 untill day 7. The texture of the bananas which
were given 0 ppm, 300 ppm, 600 ppm concentration of ethylene were low change level in 7
days observations. While banana which given treatment 900 ppm was change in medium
level of texture in day 7. The taste of bananas which given treatment 0 ppm, 300 ppm, 600
ppm, and 900 ppm which were change in low level from day 1 up to day 6. While on seventh
day, the banana which change in medium level which given 600 ppm concentration of
ethylene. This data are not correlated with the Kanellis et al. (1997), progressively higher
rates of ethylene synthesis result in faster and more complete ripening.
Ethylene synthesis and response in tomato. Ethylene synthesis results from the
activity of 1-aminocyclopropane-1-carboxylic acid (ACC) synthase (ACS) and 1-
aminocyclopropane-1-carboxylic acid oxidase (ACO), which transform S-adenosyl-L-Met
(SAM) into ACC and convert ACC into ethylene, respectively. Ethylene is perceived by the
receptor proteins (ETR), located in the endoplasmic reticulum (ER). RAN1 delivers the
copper cofactor required for ethylene binding. GR is probably associated with the receptor
and mediates the receptor signal output. It is suggested that TPR binds to ethylene receptors
and leads to receptor degradation. The receptors are negative regulators of ethylene signaling,
and in the absence of ethylene, the receptors activate Constitutive Triple-Response1 (CTR1),
which suppresses the ethylene response via inactivation of Ethylene Insensitive2 (EIN2). The
transcription factors EIN3/Ethylene Insensitive3-Like1 (EIL1) undergo a degradation process
mediated by the Ethylene Insensitive3-binding F-box (EBF) proteins. In the absence of EIL,
transcription of ethylene response genes is shut off. Ethylene binding to the receptors induces
their inactivation, and by consequence, switches off CTR1 phosphorylation activity. Active
EIN2 stabilizes EIL transcription factors, which can activate the expression of target genes,
including those encoding the ERF transcription factors via binding to primary ethylene
response elements. ERFs, in turn, modulate the transcription of ethylene-regulated genes
through binding to GCC-box type cis-elements present in their target promoters. Arrowheads
represent positive regulatory interactions, and bar heads represent negative regulation (Liu et
al., 2015)

The ripening of fruits is characterized by changes in color, texture, flavor, aroma,

metabolism, and gene expression that occur concurrently. The change color in fruit color. The
change from a green mature fruit to a ripe banan involves a transition of chloroplast into
chromoplasts. Thylakoid membranes and chlorophyll pigments are broken down, and there is
a progressive accumulation of new carotenoids. For example is the changes of yellow colour
in banana which caused by carotenoid which is the result of chlorophyll loss. During
ripening, change of favor in fruit show because the increase of sugars concentration, either by
hydrolysis of starch within the fruit or by continued import of sugars from other parts of the
plant. The former is typical of fruits that store starch, which are often harvested before
ripening, such as banana (Srivastava, 2001). Fruit softening in generally described as a
textural change that is associated with cell wall disassembly due to the activity of degrading
enzymes. The changes in texture of the fruit during ripening probably result from alterations
in both cell wall structurea and the degradation of starch (Seymour et al., 1993). Most fruits
tend to soften during ripening. This is the main attribute determining produce shelf life. Fruit
softening may increase due to three reasons, are turgor loss, starch degradation, fruit cell wall
breakdown. Turgor loss is a non physiological process associated with postharvest water loss
(Dris & Jain, 2004). Changes is mainly due to pectins present in cell walls. Insoluble pectins
known as protopectin present in unripe fruit is transformed enzymatically to soluble pectin
during ripening. Enzymes namely pectin methyl esterase, polygalacturonase and
protopectinase which are active during ripening process. Thus fruit ripening softening
correlate with an increase in water soluble pectin. Another cause is breaskdown of starch and
other non pectic polysaccarides in pulp. Softening bananas during ripening appears to be
associated with breakdown of starch to form sugar, and breakdown of cell walls. Acid content
usually decrease during ripening due to utilisation of organic acids during respiration or their
conversion to sugars. Unlike other fruit, main acids in banana (malic, citric, and oxalic acid)
normally increase during ripening. Although sweetness is important, overall fruit flavour is
also influenced by organic acid (Sudheer & Indira, 2007).

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