This document discusses fruit ripening processes. It describes both visible changes like size, color and smoothness of the skin, as well as invisible changes like chemical composition, texture, aroma and metabolism. During ripening, starches convert to sugars, organic acids and proteins change, and fungistatic compounds reduce. Ripening involves loss of chlorophyll and production of carotenoids and anthocyanins. Fruit firmness decreases due to changes in cell wall composition and food reserves. Respiration patterns differ between climacteric fruits, which continue ripening and emit ethylene, and non-climacteric fruits, which do not ripen further after harvest. Examples of each type are given.

1. Pertumbuhan dan perkembangan
Perhatikan contoh di slide berikut !
perubahan yang terlihat (visible changes)
1. Ukuran buah
2. Warna kulit buah
3. Kemulusan kulit buah
Perubahan yang tidak terlihat (invisible changes)
1. Komposisi kimia (berkaitan dg rasa)
2. Kekerasan (tekstur)
3. Aroma (bau)
4. Metabolisme (respirasi)

3. • Loss of chlorophyll (undesirable in veg.)
• Production of carotenoids and antocianines.
• Starches conversion into sugars.
• Changes in organic acids, proteins and fats.
• Reduction in tannins and fungistatic
compounds.

5. STRAWBERRY –EXTERNAL COLOUR CHANGES.

6. MANGO-INTERNAL COLOUR CHANGES

7. Perubahan kekerasan buah

8. Perubahan kekerasan
Kekerasan buah berkurang pada pematangan
Krn
1. Perubahan komposisi dinding sel
Protopektin (tidak larut dalam air) berubah mjd
pektin (larut dalam air) shg kontak antar sel
merenggang, selanjutnya buah mjd melunak
2. Perubahan cadangan makanan
Perubahan pati (tidak larut dalam air) menjadi gula
(larut dalam air) menyebabkan kekerasan buah

9. Unripe Ripened Interior
100%
0%
Exterior
100%
0%

10. Perbandingan pola respirasi

11. Pola respirasi klimakterik

15. CIRI BUAH KLIMAKTERIK
• continue to ripen.
• During the ripening process the fruits emit
ethylene along with increased rate of
respiration.
• These fruits are harvested hard and green, but
fully mature and are ripened near
consumption areas.
• Small dose of ethylene is used to induce
ripening process.

16. CIRI BUAH NON KLIMAKTERIK
• once harvested do not ripen further.
• produce very small amount of ethylene and
do not respond to ethylene treatment.
• There is no characteristic increased rate of
respiration or production of carbon dioxide.

17. • In order to improve external skin colour and
market acceptance, citrus like
• orange, lemon, mousambi and kinnow can be
treated with ethylene, as a de-greening agent.
• Ethylene treatment breaks down the green
chlorophyll pigment in the exterior part of the
peel and allows the yellow or orange
carotenoid pigments to be expressed.

19. CONTOH
• Non-climacteric fruits are:
• *Orange *Grapefruit *Grapes *Pomegranate
• *Litchi *Watermelon *Cherry
• *Raspberry *Blackberry *Strawberry
• * Carambola *Rambutan * Cashew

20. PUSTAKA
• Plants in Action second edition. A resource for
teachers and students of plant science
• Presentation 3.2. food and agricultural
organisation
• agritech.tnau.ac.in/horticulture/fruit_ripening
.pdf