RIPENING, DEGREENING, AND COLOR ADDING

Instructional Objectives:
1. Differentiate climacteric and non-climacteric fruits
2. Discuss the changes that occur in ripening fruits
3. Explain the differences between ripening and degreening
4. Compare the different techniques of ripening and degreening
5. Explain the techniques to slow down ripening

RIPENING – series of biochemical and physical processes that transform a relatively unpalatable fruit to one
possessing all the desirable aesthetic and edible qualities.

Sensory changes associated with ripening: change in color, flavor development, loss of astringency,
development of characteristic aroma.

Ethylene – phytohormone that triggers the ripening process.

Classes of Fruits according to their Response to Ripening Regulation Treatments

1. Climacteric – usually harvested at mature green stage and subsequently ripen; contains high amount of
starch that can be converted into sugars; exhibits respiratory rise where most if not all sensory changes
occur; produces ethylene auto-catalytically.

2. Non-climacteric – not capable of ripening off the plant; does not have the capacity to produce ethylene
auto-catalytically.

Advantages of Ripening Regulation

1. Allows shipment of fruits at a mature green stage
2. Ensure maximum and more color development
3. Allows the development of acceptable color ahead of disease development
4. Less weight loss and shriveling
5. Fast turnover of capital
6. Makes possible orderly marketing of produce

DEGREENING – ethylene induced degradation of chlorophyll which unmask the other colored pigments.

Requirements for Ripening and Degreening

1. Fruit condition – mature and disease-free
2. Ripening/degreening agents
3. Proper temperature and RH management
4. Good air circulation and ventilation
5. Ripening room and space

Ethylene usage for High Volume Ripening Operations

1. Concentration used: 100-1000ppm; concentration of 30,000 ppm (3% volume by air) is already an
explosive mixture; threshold level for auto-catalytic ethylene production = 0.2-1.0 ppm

2. Methods of Ethylene Charging

a. Shot intermittent or periodic charging
b. Trickle or flow-through method with continuous ventilation
c. Modified intermittent

Methods used for Small Scale Ripening/Degreening Operations

1. Use of ethylene – balloon method; ethylene generators; use of ethylene gas from small pressurized
canister.

2. Use of Ethylene-releasing chemicals – 2-chloroethyl phosphonic acid (CEPA, ethepon); brand name –
ethrel – applied as spray, dip or as ethylene released in a confined space
3. Use of calcium carbide (CaC2) – this compound reacts with water releasing acetylene gas which mimics the
ripening effect of ethylene; reaction is highly exothermic; less potent than the ethylene to the extent of
about 200-fold; acetylene is more dangerous than ethylene.

4. Use of bioethylene – ethylene release from biological sources like leaves of rain tree, Gliricidia,
starfruit,anonang, sesban, bauhinia; and fruits such as passion fruit and squash peel
Consideration in choosing the leaves: onset and initial rise of ethylene production; rate of CO 2
production; availability

5. Ethylene from smoke

6. Stress ethylene

Control of Ethylene in the Postharvest Environment

1. Avoidance – careful handling, temperature management, avoid mixed product loading
2. Removal – ventilation, use of KMnO4 adsorbent, UV light
3. Inhibition of Action – MA/CA storage, hypobaric storage, use of 1-methycyclopropene (1-MCP)

COLOR ADDING – application of dye to pale-colored fruits to improve color in addition to degreening.

Conditions for Successful Color Adding

1. Use fruits of good quality
2. Fruits should be treated for not more than 4 minutes at 4 °C
3. Equipment and water should be clean
4. Rinse thoroughly the fruit to remove excess dye

TINTING – addition of color to horticultural materials other than fruits such as cutflower.

Methods
1. Contact – material is deep in the prepared solution for 4-8 sec; roses, calla lilies, orchids
2. Systemic – dye solution is placed in suitable container; stem end of cutflower is re-cut and immediately
place in a dye solution (1 inch deep); gladiolus, carnation, tuberous

Dyes that can be Use

1. Contact tinting – positively charge dyes such as those use for dried plant materials; textile dyes, spray
paint
2. Systemic- neutral or negative charged dyes such as those used for coloring food items like cakes, drinks,
and gelatin.