Technologies for ripening of fruits


Lack of easier and rapid methods for uniform ripening poses a major problem in the fruit industry. Almost all methods of ripening, either conventional or the modern chemical methods, come with their own merits and demerits. There are several simple technologies and methods available today for farmers for proper ripening. Normally, the number of days taken for edible ripening varies for different fruits and prevailing climatic conditions. For instance, it takes about 5 to 6 days for mangoes and 6 to 7 days for sapotas to ripen. Under natural conditions, ethylene, a ripening hormone produced by the plant plays a major physiological role in the ripening

  1.  A simple technology practiced in households to trigger ripening is to keep unripened
    and ripened fruits together inside an air tight container. Since the already
    ripened fruits release ethylene, ripening will be faster.


Another method is to place the fruits intended for ripening inside an air tight room and induce ripening through smoking inside smoke chambers. Smoke emanates acetylene gas. Several fruit traders follow this technique to achieve uniform ripening especially in edible fruits like banana and mango. But the major drawback of this method is that the fruits do not attain uniform colour and flavour. In addition, the persistence of smoke odour on the product impairs its quality

 Spreading unripe fruits as layers over paddy husk or wheat straw for a week to ripen is an another alternative.


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