HENGG-5321

Post Harvest Management of

Horticultural Crops
(Ethylene & Respiration)

Presentation by,
Er. Bhagwat Kumar
Scientist (Agril. Processing & Food Engineering)
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Ethylene
Ethylene (C2H4 also known as ethane)
Gaseous organic compound that is the simplest of the alkenes chemical
structure
The hormone effects of ethylene on general plant growth were first noted in
1864
In 1935 Crocker proposed ethylene to be the hormone responsible for fruit
ripening and senescence of vegetable tissue
Role of Ethylene
Seed germination, vegetative growth , leaf abscission , flowering senescence and
fruit ripening.
 Optimal Ripening Condition for Fruits are

Temperature 18-25
Relative Humidity 90-95%
Ethylene conc. 10-100 ppm
Duration of Treatment 12-72 hours
Air circulation Sufficient to maintain uniform
temperature within the ripening room

Ventilation Adequate air exchange to prevent

accumulation of Co2 which reduce the
effectiveness of C2H4

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Ethylene Biosynthesis
 Other Uses of Ethylene

Uses Crops
Post Harvest ripening Mango, Banana, Tomatoes etc.
Pre-Harvest ripening Pepper & Tomatoes
Fruit removal Apple & Olive
Defoliation Apple & rose
De-greening (Post-harvest) Citrus fruits
Leaf curing Tobacco
Flower induction Pineapple
Flower bud development Apple

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 Impact of Ethylene on Post Harvest
Quality of Fruit & Vegetable
Yellowing or Loss of Green colour
Increase or Decrease sprouting in potato
Yellowing and abscission(droping) of leaves in Brassicas
Browning and discoloration of eggplant pulp and seed
Discoloration and off flavor in sweet potatoes
Development of bitter taste in carrots
Softening, pitting and development of off flavor in Peppers and watermelons

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 Steps to Reduce Ethylene Exposure during Storage

1. Do not store or transport green leafy vegetables in containers holding

ripening fruit (apples, pears, mangoes, tomatoes, bananas).
2. If possible, use electric powered equipment in storage areas versus gas
powered.
3. Remove overripe or rotting fruit from storage loads (these produce higher
amounts of ethylene).
4. Avoid storing ethylene sensitive products with products that produce high
levels of ethylene.
5. Increase the ventilation rate of the storage area, assuming that the outside air
is ethylene free.
6. Use ethylene scrubbers (KMNO4 perlite, alumina, silica gel, verculite,

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activated carbon and celite) in storage areas to remove ethylene in the air.
 Respiration
It is a most deteriorating biological process of the harvested fruits
and vegetables that leads to the oxidative breakdown of the complex
material (carbohydrates or acids) of cell into simpler molecules
(CO2 & water) with production of energy.
Respiration includes glycolysis metabolism, aerobic metabolism, anaerobic
metabolism, trycarboxilic acid cycle and electron transport metabolism
processes.

C6H12O6+ 6O2 →6CO2+ 6H2O + Energy(686kCal)

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 Respiratory Quotient (RQ):
RQ is defined as the ratio of Co2 produces to O2 consumed , Co2 and
O2 can be measured in moles.
RQ values for fresh commodities range from 0.7 to 1.3 for aerobic respiration
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 Factor Affecting Respiration

1. Temperature
2. Atmospheric Composition
3. Physical Stress

1. Temperature
 increased temperatures cause an exponential rise in respiration
 Overthe physiological range of most crops, ie, 0 to 30 °C
 Van't Hoff Rule states that the velocity of a biological reaction increases
2 to 3-fold for every 10 °C (18 °F) rise in temperature

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 Atmospheric Composition
O2 level around 2 to 3% produces a beneficial reduction in the rate of
respiration and other metabolic reactions. Levels as low as 1% improve the
storage life of some crops, eg, apples, but only when the storage temperature
is optimal.

Physical Stress
Even mild physical stress can perturb respiration, while physical abuse
can cause a substantial rise in respiration that is often associated with
increased ethylene evolution. The signal produced by physical stress
migrates from the site of injury and induces a wide range of
physiological changes in adjacent, non-wounded tissue.

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