6.1 fruit ripening & degreening 🥭

Question 1

▪ the process of developing all the desirable characteristics of fruits

Answer 1

Ripening

Question 2

▪ act like a switch to trigger changes associated with ripening

Answer 2

ethylene

Question 3

▪ the fruit becomes soft, less acidic, sweet, and aromatic

Answer 3

Ripening

Question 4

▪ it changes color and loses its astringency or its unpleasant biting taste

Answer 4

Ripening

Question 5

▪ a phenomenon that occurs when a mature fruit produces small amount of ethylene until it reaches a critical concentration

Answer 5

Autocatalytic Production of Ethylene

Question 6

▪ the fruit need _______ to be ________ to ethylene for a long time but only up to the time that the autocatalytic production of ethylene start

Answer 6

not; exposed

Question 7

▪ ethylene imparts _________ to the fruits

Answer 7

no taste

Question 8

▪ eating ethylene-treated fruits is ____________ to people

Answer 8

not harmful

Question 9

▪ have a high amount of starch that can be converted into sugars
▪ there is color and flavor development after harvest
▪ ripening rate can be hastened

Answer 9

FRUITS THAT CAN BE PICKED MATURE GREEN AND RIPENED AFTER HARVEST

Question 10

▪ occurs when there is a rise in respiration and fruit starts to ripen

Answer 10

Climacteric Pattern

Question 11

▪ apple, mango, papaya, banana, tomato, avocado, guava, jackfruit, guyabano

Answer 11

FRUITS THAT CAN BE PICKED MATURE GREEN AND RIPENED AFTER HARVEST

Question 12

▪ have no starch to be converted into sugars
▪ they have to be picked ready to eat as there is no further
development of flavor after harvest

Answer 12

FRUITS THAT HAVE TO BE PICKED RIPE

Question 13

▪ improved taste in ________ due to faster breakdown of acid than sugar

Answer 13

citrus

Question 14

▪ reduction of _________ resulting in more concentration of sugars as in ___________

Answer 14

moisture; lanzones

Question 15

▪ there is no change in respiration after harvest

Answer 15

Non-climacteric

Question 16

▪ the process where fruits are treated with ethylene to improve the color

Answer 16

Degreening

Question 17

when gas is used for degreening, the term used is _____________

Answer 17

gas-coloring

Question 18

▪ grape, pineapple, rambutan, lanzones, strawberry, calamansi, oranges, lemon

Answer 18

FRUITS THAT HAVE TO BE PICKED RIPE

Question 19

Allows shipment of fruits at ____________ stage

Answer 19

mature green

Question 20

Ensures maximum and uniform _______ development

Answer 20

color

Question 21

Allows development of fruits to an acceptable ___________ ahead of disease symptom development

Answer 21

marketable color

Question 22

__________ shriveling

Answer 22

Minimizes

Question 23

________ means of getting cash or ________ turn-over of capital

Answer 23

Faster

Question 24

To take advantage of the __________ during early, late, or off-seasons

Answer 24

high price

Question 25

Provides wholesalers or retailers ___________ in selling the fruit

Answer 25

flexibility

Question 26

More efficient use of warehouse space

Answer 26

warehouse

Question 27

▪ degreened ________ and sweet ________ command higher prices

Answer 27

pummelos & oranges

Question 28

▪ changed in _________ is hastened

Answer 28

color

Question 29

1.) Introduce _________ and/or _________ in the environment of the fruit

Answer 29

ethylene; acetylene

Question 30

2.) Induce the fruit to produce ________ ethylene

Answer 30

stress

Question 31

3.) Expose to __________

Answer 31

bioethylene

Question 32

4.) Increase the __________ of fruits up to a certain point to accelerate changes in fruit

Answer 32

temperature

Question 33

• The techniques using ethylene or acetylene are the same for ripening and degreening except for the ________ of treatment.

Answer 33

length

Question 34

• _________ needs a shorter treatment, about 12-48 hours

Answer 34

Ripening

Question 35

• may last for 3-7 days or treatment may be repeated several times

Answer 35

Degreening

Question 36

• Once ethylene production has been triggered, addition of more ethylene will not have as much effect on the commodity

Answer 36

Applies to Climacteric fruits

Question 37

•Continuous exposure to ethylene

Answer 37

Applies to Non-climacteric fruits

Question 38

•For __________, when the right color is not yet attained upon inspection, repeat the treatment.

Answer 38

degreening

Question 39

▪ ________ fruits have not yet developed the full complement of chemical constituents

Answer 39

immature

Question 40

▪ ________ fruits do not have a good quality when ripened with ethylene

Answer 40

immature

Question 41

▪ color development and softening are accelerated but the flavor may be flat

Answer 41

FRUITS SHOULD BE MATURE

Question 42

▪ if immature fruits are ripened, __________ may appear upon ripening

Answer 42

wrinkles

Question 43

▪ infected fruits that are treated with ethylene or acetylene deteriorate fast

Answer 43

ONLY SOUND FRUITS ARE RIPENED

Question 44

▪ to prevent escape of ethylene gas ▪ if there are leaks, more ethylene is required

Answer 44

AIRTIGHT ROOM

Question 45

▪ walls and ceiling should be insulated to minimize variations in temperature

Answer 45

INSULATED ROOM

Question 46

• ________: 16-24°C

Answer 46

avocados

Question 47

• ________: 14-20°C

Answer 47

bananas

Question 48

• _________: 21-24°C

Answer 48

mangoes

Question 49

• _________: 18-21°C

Answer 49

papaya

Question 50

▪ optimum temperature for degreening depends on the ___________ degradation

Answer 50

Chlorophyll

Question 51

▪ at lower temperatures, ripening is slowed down

Answer 51

UNIFORMLY LOW TEMPERATURE FOR UNIFORM COLOR DEVELOPMENT

Question 52

▪ the longer the fruits stay at optimum temperature before transfer, the better the color but the slower ripening rate

Answer 52

UNIFORMLY LOW TEMPERATURE FOR UNIFORM COLOR DEVELOPMENT

Question 53

▪ a good __________ insures that ethylene is equally distributed in the room

Answer 53

circulation

Question 54

▪ air circulation ratio of ________ to facilitate gas diffusion and exit of heat

Answer 54

30-50%

Question 55

▪ air circulation ratio is the proportion of the volume of air that _______ a room to the volume of air in the _______ room

Answer 55

enters; empty

Question 56

▪ a good ventilation removes _____________ produced by the commodity

Answer 56

carbon dioxide

Question 57

▪ high CO2 competes for ___________of ethylene in the enzyme involved in ripening

Answer 57

binding site

Question 58

▪ high CO2 _________ ethylene production

Answer 58

inhibits

Question 59

▪ relative humidity should be high at _______

Answer 59

90-95%

Question 60

▪ at low RH, moisture loss is high and entry of ethylene into the fruit is ________

Answer 60

slowed down

Question 61

▪ _____________ during degreening reduces stem-end rind breakdown

Answer 61

high humidity

Question 62

▪ healing of minor wounds occur only at ________

Answer 62

high RH

Question 63

▪ the cylinder of compressed gas which delivers the gas should be placed outside the room in a ventilated corridor

Answer 63

CONVENIENT ENTRY POINT OF ETHYLENE GAS

Question 64

▪ if ethylene is to be applied continuously, allow exit of ethylene when proportions reach dangerous levels

Answer 64

EXPLOSION PORT OR A TRAP DOOR

Question 65

▪ a small door 1-2 m2 in area that blows out when there is an increase in pressure

Answer 65

explosion port

Question 66

▪ use nitrogen-ethylene mixture (5.5% v/v) to prevent _________

Answer 66

explosion