POST-HARVEST MANAGEMENT OF MEDICINAL AND AROMATIC PLANTSSubham Dwivedi
Postharvest Management is the stage of crop production immediately following harvest.
Post-harvest management practices include:
Cleaning the product
Sorting
Packaging
Storage
Transportation & distribution
POST-HARVEST MANAGEMENT OF MEDICINAL AND AROMATIC PLANTSSubham Dwivedi
Postharvest Management is the stage of crop production immediately following harvest.
Post-harvest management practices include:
Cleaning the product
Sorting
Packaging
Storage
Transportation & distribution
Different methods of extraction of essential oilChetanChauhan123
all about the different methods of oil extraction classical and modern extraction method on the basis of review and research paper by chetan kumar chauhan
Chemical treatment - Disinfection of food commodityVikas Tiwari
Succulent nature of fruits and vegetables make them easily invaded by these organisms. The common pathogens causing rots in fruits and vegetables are fungi such as Alternaria, Botrytis, Diplodia, Phomopsis, Rhizopus, Pencillium and Fusarium and among bacteria, Erwinia and Pseudomonas cause extensive damage.
Losses from post-harvest disease in fresh produce can be both quantitative and qualitative. Loss in quantity occurs where deep penetration of decay makes the infected produce unusable. Loss in quality occurs when the disease affects only the surface of produce causing skin blemishes that can lower the commercial value of a crop.
Permaculture- Chicory Crop, Asteraceae family
Common chicory is a somewhat woody, perennial herbaceous plant of the dandelion family Asteraceae, usually with bright blue flowers, rarely white or pink. Many varieties are cultivated for salad leaves, chicons, or roots, which are baked, ground, and used as a coffee substitute and food additive.
Chicory root is primarily composed of inulin, a prebiotic that encourages the growth of healthy gut bacteria. Chicory is used for liver and heart health, constipation, swelling, and other conditions, but there is no good evidence to support its use. In foods, chicory leaves are often eaten like celery, and the roots and leaf buds are boiled and eaten. Chicory is also used as a cooking spice and to flavor foods and beverages.
Fruits play a vital role in human nutrition as well as generate high income to the growers. Pre-harvest and post-harvest factors have a great effect on the postharvest quality of fruits. The combination of these factors includes genetic, environmental, cultural practices, irrigation, packaging, pre-cooling, storage, transportations, etc. In this paper, we provide a review of studies on how pre-harvest and post-harvest factors influence the post quality of fruits. The influence of pre-harvest and post-harvest factors can be controlled by various cultural practices, use of certain chemicals and high tech recent management practices.
Spice Cultivation and Processing (Celery, Cinnamon, Coriander, Cloves, Fennel Seed, Garlic, Ginger, Lemon Balm, Mustard, Onion, Parsley, Savory, Sorrel, Tamarind, Turmeric, Sesame, Sassafras, Rosemary, Poppy Seed, Paprika, Oregano, Lemongrass)
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are the leaves, flowers, or stems from plants used for flavoring or as a garnish. Sometimes, spices may be ground into a powder for convenience. Many spices have antimicrobial properties. This may explain why spices are more commonly used in warmer climates, which have more infectious diseases, and why the use of spices is prominent in meat, which is particularly susceptible to spoiling. Spices are sometimes used in medicine, religious rituals, cosmetics or perfume production, or as a vegetable.
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106-E, Kamla Nagar, Opp. Spark Mall,
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Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
How to Process Spice, Ground and Processed Spices, Spice Processing Plant, Spice Processing Machine, Spice Processing, Spices Small Scale Industry, Spices Business Plan, Spice Machinery Plant, How to Start Home Based Spice Business in India, How to Start Spices Business, Starting Spice Business, Start Spice Business in India, Spices Business Plan in India, Masala Business Plan, Masala Business Profitable, How to Start Spices Processing Business, Small-Scale Spice Processing, Cultivation of Spices in India, Spice Growing, Spices Farming, Profitable Spices to Grow, Growing Spices, How to Grow Spices, Spice Cultivation, Spices and Condiments, Cultivation of Spices, Cultivation of Spice Crops, Spices Grown in India, Condiments & Spices, Spices and Condiments Cultivation, Spices and Condiments Processing, Condiment Processing Business, Condiments Industry, Tissue Culture and In Vitro Conservation of Spices, In Vitro Propagation of Black Pepper, Water Management of Spice Crops, Spices in Ayurveda, Medicinal Applications of Spices and Herbs, Bulbous Spices, Dehydration of Onion, Tissue Culture of Garlic, Garlic Cultivation, Commercial Forms of Dehydrated Garlic, Garlic Powder, Garlic Salt, Oil of Garlic, Garlic Oleoresin, Tissue Culture of Celery Seed, Celery Cultivation, Tissue Culture of Coriander, Coriander Cultivation, Coriander Herb Oil, Coriander Oleoresin, Aromatic Tree Spices, Acidulant Tree Spices, Harvesting of Fruits, Balm or Lemon Balm, Curry Leaf Cultivation, Curry Leaf, Vanilla Production Plan By Tissue-Culture Technique, Processed Products, Spice Blends, Seasonings and Condiments, Tissue Culture of Spices
Ethylene is a very important plant hormone and it plays a significant role in the post harvest life of fresh produce. Sometimes being positive and sometimes not. The damage resulting from ethylene exposure could easily be minimized if there was a greater awareness of the potential harm and the simple measures that can be used to prevent damage.
Different methods of extraction of essential oilChetanChauhan123
all about the different methods of oil extraction classical and modern extraction method on the basis of review and research paper by chetan kumar chauhan
Chemical treatment - Disinfection of food commodityVikas Tiwari
Succulent nature of fruits and vegetables make them easily invaded by these organisms. The common pathogens causing rots in fruits and vegetables are fungi such as Alternaria, Botrytis, Diplodia, Phomopsis, Rhizopus, Pencillium and Fusarium and among bacteria, Erwinia and Pseudomonas cause extensive damage.
Losses from post-harvest disease in fresh produce can be both quantitative and qualitative. Loss in quantity occurs where deep penetration of decay makes the infected produce unusable. Loss in quality occurs when the disease affects only the surface of produce causing skin blemishes that can lower the commercial value of a crop.
Permaculture- Chicory Crop, Asteraceae family
Common chicory is a somewhat woody, perennial herbaceous plant of the dandelion family Asteraceae, usually with bright blue flowers, rarely white or pink. Many varieties are cultivated for salad leaves, chicons, or roots, which are baked, ground, and used as a coffee substitute and food additive.
Chicory root is primarily composed of inulin, a prebiotic that encourages the growth of healthy gut bacteria. Chicory is used for liver and heart health, constipation, swelling, and other conditions, but there is no good evidence to support its use. In foods, chicory leaves are often eaten like celery, and the roots and leaf buds are boiled and eaten. Chicory is also used as a cooking spice and to flavor foods and beverages.
Fruits play a vital role in human nutrition as well as generate high income to the growers. Pre-harvest and post-harvest factors have a great effect on the postharvest quality of fruits. The combination of these factors includes genetic, environmental, cultural practices, irrigation, packaging, pre-cooling, storage, transportations, etc. In this paper, we provide a review of studies on how pre-harvest and post-harvest factors influence the post quality of fruits. The influence of pre-harvest and post-harvest factors can be controlled by various cultural practices, use of certain chemicals and high tech recent management practices.
Spice Cultivation and Processing (Celery, Cinnamon, Coriander, Cloves, Fennel Seed, Garlic, Ginger, Lemon Balm, Mustard, Onion, Parsley, Savory, Sorrel, Tamarind, Turmeric, Sesame, Sassafras, Rosemary, Poppy Seed, Paprika, Oregano, Lemongrass)
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are the leaves, flowers, or stems from plants used for flavoring or as a garnish. Sometimes, spices may be ground into a powder for convenience. Many spices have antimicrobial properties. This may explain why spices are more commonly used in warmer climates, which have more infectious diseases, and why the use of spices is prominent in meat, which is particularly susceptible to spoiling. Spices are sometimes used in medicine, religious rituals, cosmetics or perfume production, or as a vegetable.
See more
https://goo.gl/tPVrSj
https://goo.gl/vtT69R
https://goo.gl/7Z7fUU
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
How to Process Spice, Ground and Processed Spices, Spice Processing Plant, Spice Processing Machine, Spice Processing, Spices Small Scale Industry, Spices Business Plan, Spice Machinery Plant, How to Start Home Based Spice Business in India, How to Start Spices Business, Starting Spice Business, Start Spice Business in India, Spices Business Plan in India, Masala Business Plan, Masala Business Profitable, How to Start Spices Processing Business, Small-Scale Spice Processing, Cultivation of Spices in India, Spice Growing, Spices Farming, Profitable Spices to Grow, Growing Spices, How to Grow Spices, Spice Cultivation, Spices and Condiments, Cultivation of Spices, Cultivation of Spice Crops, Spices Grown in India, Condiments & Spices, Spices and Condiments Cultivation, Spices and Condiments Processing, Condiment Processing Business, Condiments Industry, Tissue Culture and In Vitro Conservation of Spices, In Vitro Propagation of Black Pepper, Water Management of Spice Crops, Spices in Ayurveda, Medicinal Applications of Spices and Herbs, Bulbous Spices, Dehydration of Onion, Tissue Culture of Garlic, Garlic Cultivation, Commercial Forms of Dehydrated Garlic, Garlic Powder, Garlic Salt, Oil of Garlic, Garlic Oleoresin, Tissue Culture of Celery Seed, Celery Cultivation, Tissue Culture of Coriander, Coriander Cultivation, Coriander Herb Oil, Coriander Oleoresin, Aromatic Tree Spices, Acidulant Tree Spices, Harvesting of Fruits, Balm or Lemon Balm, Curry Leaf Cultivation, Curry Leaf, Vanilla Production Plan By Tissue-Culture Technique, Processed Products, Spice Blends, Seasonings and Condiments, Tissue Culture of Spices
Ethylene is a very important plant hormone and it plays a significant role in the post harvest life of fresh produce. Sometimes being positive and sometimes not. The damage resulting from ethylene exposure could easily be minimized if there was a greater awareness of the potential harm and the simple measures that can be used to prevent damage.
Its about how fruit ripening occurs and how we can manipulate ripening process by using biotechnology to delay ripening and to reduce postharvest losses
Calcium and phosphorus metabolism / dental implant courses by Indian dental a...Indian dental academy
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Ripening.ppt ruit ripening is a natural process in which a fruit goes through...RoselynAdajar
Ripening is a process in fruits that causes them to become more palatable. In general, fruit becomes sweeter, less green, and softer as it ripens. Even though the acidity of fruit increases as it ripens, the higher acidity level does not make the fruit seem tarter. This effect is attributed to the Brix-Acid Ratio.
Fruit ripening is a natural process in which a fruit goes through various physical and chemical changes and gradually becomes sweet, colored, soft, and palatable. Fruit ripening process can also be stimulated by applying artificial fruit ripening agents. Farmers and vendors often use artificial ripening agents to control the rate of fruit ripening. However, because of the potential health hazards related to the ripening agents, artificial fruit ripening process is highly debatable throughout the world.Different fruit ripening agents can be used to ripen fruits artificially and to provide fruits the desired color and taste within a short time. In recent years, the use of artificial fruit ripening agents is becoming much prevalent, the agents being mostly used for commercial purposes, i.e., to make the fruits available to customers during off-season.
atural fruit ripening is a combination of physiological, biochemical, and molecular processes [21–24]. It involves coordination of different metabolisms with activation and deactivation of various genes, which leads to changes in color, sugar content, acidity, texture, and aroma volatiles [21, 22, 25]. The change in color during the fruit ripening process is a result of unmasking of pigments by degradation of chlorophyll, synthesis of different types of anthocyanins and their accumulation in vacuoles, and accumulation of carotenoids. Production of complex mixture of volatile compounds, such as ocimene and myrcene, and degradation of bitter principles (diverse groups of plant constituents such as alkaloid and sesquiterpene are linked only by their bitter taste), flavonoids, tannins, and other related compounds enhance the flavor and aroma of the fruit. Sweetness increases because of increased gluconeogenesis (metabolic pathway that generates glucose), hydrolysis of polysaccharides, decreased acidity, and accumulation of sugars and organic acids. Furthermore, textural changes resulting in the softening of fruits occur due to enzyme-mitigated alteration in structure and composition of the cell wall [23, 26, 27]. Through the above changes, fruit becomes ripe with distinctive characteristics: sweet, colored, soft, and palatable.
Artificial fruit ripening and possible health hazards
Ethylene, a hormone naturally produced within fruit, regulates fruit ripening by initiating and/or controlling a series of chemical and biochemical activities [28]; the compound does so by coordinating the genes responsible for activities including increase in the rate of respiration, autocatalytic ethylene production, chlorophyll degradation, carotenoid synthesis alongside conversion of starch to sugar, increased a
Extraction of Pectin from Mangifera Indica Linn. Indian Mango Fruit Peelijtsrd
This study extracted pectin from the fruit peels of Mangifera indica Linn. Indian Mango sold in Catarman. The Mango fruit peels pectin has greenish light brown color, sweet dry smell odor and coarse texture. The 0.5 pectin solution has pH of 4, acidic and is soluble in water but insoluble in both hexane and chloroform reagents. Extracted pectin has 280°C to 284°C high melting point and gelling point of 32°C in 10min. The glucose content of extracted pectin is 2 and few from chloride ions. Extracted pectin is comparable in terms of odor, texture, solubility and glucose content to commercial pectin but quit incomparable in color, pH, melting point, gelling point and chloride ion test. Aurelia Jane Jatap | Melinda C. Getalado ""Extraction of Pectin from Mangifera Indica Linn. (Indian Mango) Fruit Peel"" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-4 , June 2019, URL: https://www.ijtsrd.com/papers/ijtsrd25180.pdf
Paper URL: https://www.ijtsrd.com/engineering/agricultural-engineering/25180/extraction-of-pectin-from-mangifera-indica-linn-indian-mango-fruit-peel/aurelia-jane-jatap
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Abstract— Yoghurt is a coagulated milk product that results from the fermentation of lactose in milk by Lactobacillus bulgaricus and Streptococcus thermphillus. The health benefits can be increased by adding native fruit pulps. Yoghurt with different fruit pulp includes papaya and cactus pear was prepared and stored up to 10 days. The fruit were added at the rate of 5%, 10% and 15%w/w. Physicochemical properties of yoghurt samples include moisture, protein, fat, carbohydrate and ash were determined at first days of storage. Acidity, pH, syneresis, water holding capacity (WHC), total count, coliform group, yeast &mould and organoleptic properties were evaluated yoghurts at zero time, after 5 and 10 days of storage at refrigerator.There were significantly differences between plain yoghurt and fruit yogurt in the pH, moisture, ash, protein, carbohydrate content and titratable acidity amounts 5 day of storage. The results showed that acidity increased over the storage period. Highest values for WHC and lowest values for syneresis were belonged to yogurt with 15 % cactus pear and 10 days storage with 71.21% and 16.01%, respectively. Sensory evaluation results showed that there were significant differences among the yoghurt samples. The yoghurt containing papaya pulp had the highest overall acceptability scores as compare to other fruit yogurt samples and also plain yogurt. The results of current study demonstrated that the addition of fruits to the yogurt significantly improved the quality of yogurt.
INFLUENCE OF PREHARVEST PRACTICES, ENZYMATIC AND TEXTURAL CHANGES, RESPIRATIO...Ajay kamboj
Pre-harvest treatment with nutrient, growth regulators and pre-harvest cultural practices have profound influence on yield and postharvest qualities. These pre-harvest treatment influence the following.
‘Cider wine production using different yeast strains & comparing their efficiency, testing their antimicrobial activity towards E.coli’ fortification with honey for increasing vit b content and helping initial clarification. project author :Ritwik Bhatatcharya, MSc Food technology, BSc (hons)Microbiology. Done as part of Final smseter research project from Punjabi university , Patiala.wokring in QC(wine).Prodcution(FMCG), R&D. check website www.indobrews.com for more information,
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cider wine preparation using different yeast culturesguest6de666
cider wine preparation using honey and different yeast cultures (Saccharomyces cerevisiae and Saccharomyces uvarum), testing their efficiency based on alcohol production, in single and mixed cultures, fortification by honey to increase vit b content as well help in initial calrification, and testing antimicrobial character of cider types on E.coli
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In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
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One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
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2. CONTENTS
Current status of fruit production
Ripening
Artificial Ripening
Artificial Ripeners
Regulations to prevent Artificial Ripening
Preventive measures to be taken by consumers.
Conclusion
3. Current status of India in Fruit Production
India’s diverse climate ensures availability of all varieties of fruits.
India ranks Second in fruit production in the world after China.
The area of cultivation of fruits 6.110 million hectares.
India produced 86.602 million metric tonnes of fruits in 2014-
2015.
In 2015 -16 India exported fruits of worth of Rs. 3,524.50 crores.
Mangoes, Walnuts, Grapes, Bananas , Pomegranates are largely
exported. ( According to APEDA.gov.in)
5. Ripening
Ripening of fruit is a natural process which makes the fruit
less green, soft and sweeter . (or)
Ripening is the physiological process by which fruits attain
their desirable Flavor, Quality, Color, Palatable nature and other
textural properties.
Composition changes:
1. Acid content high in unripe fruit but reduced during ripening.
2. Starch are converted to sugars by Amylases.
3. Hard pectin converted to soft one by Pectinase.
6. There are two types of fruits based on ripening:
1. Climacteric fruits.
2. Non- climacteric fruits.
Climacteric fruits:
Fruits that continue to ripen after harvest.
These fruits emits ethylene during ripening along with increased
respiration rate. So harvested hard and green.
These fruits cannot withstand rigorous transport and handling.
Ex : Mango, Banana, Apple, Kiwi, Plum, Pear, Sapota,
Guava.
7. Non - Climacteric fruit :
Fruits once harvested do not ripen further.
These fruits produce very small amount of ethylene and do not
respond to ethylene treatment.
There is no characteristic increased rate of respiration.
So, these fruits are harvested once they are fully ripened.
Ex : Orange, Grapes, Watermelon, Pomegranate,
Strawberry, Litchi, Blackberry.,
8. ARTIFICIAL RIPENING
It is the process by which ripening is controlled and
product may be achieved as per requirement by controlling the
different parameters. (Bhattarai et al.,2005 )
It is done to achieve faster and more uniform ripening.
Generally 80% fruits are ripened artificially through ripening
agents. (Dhembare, 2013).
The cosmetic quality of artificially ripened fruits will increase
but organoleptic qualities, nutrition value and shelf life are
depreciated when fruits are subjected to treatment without
considering maturity status.
9. Artificial ripeners
The chemicals or agents which are used to ripe
fruits artificially.
These are used during Pre-harvest, Post-harvest, Transportation,
Storage by farmers, transporters and traders.
These induce color changes and accelerate ripening.
Ripped fruits are not suitable to carry and distribute. So, farmers
pick unripe fruits which are hard and green and ripen it using
chemicals.
10. Some of most commonly used artificial ripeners are,
Calcium carbide
Acetylene gas
Ethephon
Ethylene
Ethylene glycol.
11. Calcium carbide (CaC2)
It is a chemical compound used in the production of
acetylene and calcium cyanamide and also in gas welding.
It reacts with water or moisture to produce acetylene gas (Carbide
gas) which act as ripening agent produce similar effect of
ethylene.
CaC2 + 2 H2O Ca(OH)2 + C2H2
Acetylene is not effective as ethylene.
Fruits develop good peel color with CaC2 the intensity of color
developed proportional to concentration of CaC2 used .
12. More raw/ immature the fruit, higher CaC2 is required to ripen it.
Carbide ripened fruit produce uniform skin color.
Actually CaC2 only changes the skin color and fruit remains raw
inside.
Carbide contains traces of Arsenic and Phosphorous hydride
which are carcinogenic compounds. Because of cheap availability
of CaC2 in local markets illegally it is used for ripening process.
(1 kg - Rs.100 – ripen 200 kg of fruits)
In local it is popularly known as ‘Masala’.
13. Ex: Mango, Banana, Apples, Papaya, Sapota are
ripened using carbide.
Health effects :
Early symptoms of Arsenic or Phosphorous poisoning include
vomiting , diarrhoea with or without blood, burning sensation of
chest and abdomen, thirst, weakness, difficulty in swallowing,
irritation or burning in the eyes and skin, permanent eye damage,
ulcers on skin, sore throat, cough and shortness of breath.
Higher exposure may cause a build-up of fluid in the lungs.
14. Carbide ripened fruit consumption erodes the mucosal tissues in
the stomach and disrupts intestinal functions.
It is carcinogenic and also may cause neurological problems.
Rules against Carbide use:
In India, Artificial ripening is banned under PFA act ,1954.
The use of carbide gas for ripening is prohibited under Rules 44A
of Prevention of Food Adulteration Rules, 1955.
Those convicted under this act could face for
imprisonment for three years and a fine of Rs.1000.
15. According to Food Safety and Standards Act, 2006 the selling of
unsafe food is punishable.
The food safety and standards regulation, 2011 explicitly
prohibits the selling of fruits which are artificially ripened by
carbide gas.
In India, Ethylene like compounds are quite
expensive so traders are using low cost calcium carbide.
In developed countries , fruits are ripened
commercially in ripening chambers having low health hazards.
16. Fruit species Countries
Banana India, Australia, Egypt, South Africa,
Philippines, U.S.A, Taiwan, Sudan
Mango India, Malaysia, Brazil, Senegal, Coast
Rica, Philippines.
Citrus Australia, Philippines, South Africa
Plums South Africa
Peaches South Africa
Countries using Calcium carbide for
Ripening
17.
18. Quality parameters Fruit ripened using
Calcium carbide
Naturally ripened
fruit
Weight per fruit Fair Good
Texture Not very attractive but
uniformly colored
Attractive but not
uniformly colored
Aroma Mildly good Good
Firmness Fair Fair
Taste In-core sour, mildly
pleasant
Sweet, Longer.
Shelf-Life Shorter, Black Blotches
appear on the skin in 2
or 3 days.
Longer
Identification of Calcium Carbide
Ripened Fruits
19.
20.
21. Ethephon / Ethrel
2 – chloroethyl phosphonic acid (C2H6ClO3P) is the chemical
formula.
It is a commercially available plant growth regulator which is a
source of ethylene similar to that produced during ripening
process.
The government of India has allowed the use of ethephon for
ripening of fruits as it is less harmful.
Fruits ripened with ethrel have more acceptability and more shelf-
life than fruits ripened with CaC2.
Ex : Mango, Papaya, Banana are usually ripened .
22. The procedure is slightly difficult , the fruit sellers have to either
dip the solution of this mixture or pass fumes of this chemicals.
In TamilNadu, a solution has been developed for ripening.
A mixture of water (5l) , Ethephon 39% (10 ml), NaOH
(2g) kept in a bucket close to mangoes heaped in air-tight
container would release ethylene gas, which naturally facilitate
ripening of fruits without any harmful effects.
Ethephon is sold under commercial names as
Floral, Cepa.
23. Health effects :
It produces organophosphate signs of toxicity including
salivation, lacrimation, incoordination, muscle twitching.
The most sensitive indicator to ethephon is the inhibition of red
blood cells and cholinesterase inhibition.
Respiratory depression, tightness in chest, fluid in lungs, dark
vision.
In severe cases : seizures, incontinence , respiratory depression ,
loss of consciousness.
24. Ethylene ( C2H4)
Ethylene is a daughter of ethyl (C2H5).
It is a natural plant growth regulator.
It acts as stimulating or regulating enzyme for the ripening of
fruit.
It is a gaseous hormone naturally produced in fruit.
Commercially, it is very expensive . So traders use other
chemicals.
The concentration of ethylene required for the ripening initiation
of commodities mostly in range of 0.1 to 1 ppm.
25. The time of exposure to initiate ripening may vary but for
climacteric fruits exposure for 24 hrs. is usually sufficient.
The only safe and worldwide accepted method is using ethylene.
Ethylene being a natural hormone, does not pose any health
hazard for consumers of fruits.
It is generally recognized as safe (GRAS) by FDA.
It is used as a de-greening agent in citrus, bananas.
As fruits ripe they release more and more ethylene that fastens
ripening process.
26. Climacteric fruits produce large amounts of ethylene .
For artificial ripening , ethylene is spread using catalytic
generators in a closed room under controlled temperature and
RH.
29. Source of Ethylene :
1. Explosion proof ethylene mixture.
2. Ethylene generator.
3. Ethephon
4. Use of ripe fruit
5. Calcium carbide.
Health effects :
If inhaled highly, it causes drowsiness, unconsciousness.
30. Ministry of Agriculture has clarified that the fruits
are exposed to ethylene gas in low concentration of 10-100 ppm
exogenously to trigger fruit ripening is safe.
Overall :
Ethylene increase the rate of respiration, chlorophyll
degradation, carotene synthesis, conversion of starch to sugar and
increase the activity of cell-wall degrading enzymes.
The exact role of ethylene in ripening of non-climacteric
fruit is unknown.
31. Parameters Value
Temperature 18 to 25 Degree Celsius
RH 90 to 95 %
Ethylene concentration 10 to 100 ppm
Duration of treatment 24 to 72 hrs. depending on fruit
kind and Maturity stage
Air circulation Sufficient to ensure uniform
distribution of ethylene, high
amount reduces effectiveness of
ethylene.
Carbon dioxide Less than 1% .
Optimum ripening condition for different
fruits.
32. Aspects Calcium carbide Ethylene-based
Legal Banned.
Punishable under law.
WHO, FDA approved
Internationally preferred.
Health Hazardous and
Carcinogenic, Affecting all
vital organs
Completely safe and
Natural
Quality of produce Dry skin, Less/ Bad aroma,
Possible Green patches
Uniform appearance, soft
skin, Natural Aroma
Weight Loss More (13%) Less (7%)
Transport losses Comparatively more Less, Transport Friendly.
Shelf-Life Less (5 Days), More prone
to Rot (12%)
More (10%),
Less prone to rot(3%)
Market demand Decreasing Increasing with Growing
awareness
Ripening costs Approx. Rs. 8.50/ kg Approx. Rs.5 (40% lesser)
More Economical.
33. Ethylene glycol
chemical formula - C2H6O2.
Ethylene glycol chemical structure contains the gas ethylene.
Ethylene reacts with hydrogen peroxide to produce agent ethylene
glycol.
It is very much more inexpensive than the gas ethylene.
Another aspect is the cheapness it can be diluted with water.
The main disadvantage of ethylene glycol is if swallowed, it is
poisonous.
The swallowing of liberal amounts cause Kidney failure.
It can use to ripe fruits in colder climatic environments.
34. Regulations to prevent Artificial ripening
Food adulteration and illegal activities has become rampant due
to inefficiency in Government regulated quality assurance
practices. So strict rules have to be taken by GOI.
Restrictions should be strictly imposed regarding the
procurement and selling of such banned compounds to use for this
purpose.
Ex: Carbide imported from china, South Africa and Taiwan.
The fruit traders need to be aware of the danger and imbued with
a sense of moral responsibility to the society.
35. Vigilance at wholesale market should be strengthened to stop the
practice.
The consumer rights groups should raise the issue on the use of
this banned chemical agents like carbide.
Effective and better methods should be developed to prevent
direct contact of ripening substances with the fruits.
New compounds which are environmentally safe and not harmful
for human health must be discovered and tested.
36. Preventive measures to be taken by consumers
One should not select homogeneously ripened fruits with eye
catching brightened colors.
Keep in mind that naturally ripened fruits are not uniformly
ripened . (These have patches of green and yellow )
Washing and Peeling procedures before eating the fruit could help
in minimizing the risks of artificial agents.
Washing the fruit under running water for few minutes may help
in reducing the chemical contents, if any adhering to the fruits.
37. While eating mangoes and apples it is better to cut the fruit into
pieces, rather than consuming directly.
Select fruits without spots or lesions and any abnormality.
Fruits come to market in off season or before due period is not
advisable to buy.
Do not buy and consume cut fruits from open or wholesale
market.
Suspected samples may be tested in lab for phosphorous and
arsenic residue on the surface of fruits.
39. Comparative study to evaluate the effect of Calcium carbide as an
artificial ripening agent on shelf life, Physio chemical properties, Iron
containment and quality of Peach. ( Mahmood Talat et.al., 2013)
Aim : The synthetic ripening of fruits harmfully affects the quality of fruit.
In order to recognize the effects of calcium carbide as an ARA on shelf life
health, related physical properties of peach fruit were evaluated.
Conclusion: This study revealed that ARF’s have less aroma, are less
attractive , less weight per fruit, mild pleasant taste, less shelf life, Less
total solids, un-dissolved solids and approximately equal value of dissolved
solids and less moisture compared to NRF’s.
On comparison of NRF and ARF it greatly affects the
physiochemical, Nutritional, Antioxidant property. ARF gives the least
amount of antioxidants, nutrients and less amount of digestible iron while
NRF have a high antioxidant activity. The ARF are fatal for human
consumption.
Published on European Academic research, Vol I, Issue 5, August 2013.
40. Studies on Physio-chemical changes during artificial ripening of banana var.
’Robusta’. (Kulkarni et.al.,2011)
Aim: To analyze the physio-chemical changes in Banana using ethrel at Different
concentrations from 250 to 1000 ppm.
Conclusion :
The fruits treated with 500 ppm of ethrel shows induced uniform ripening
without impairing the taste and flavor of banana. Untreated control fruits remained
shriveled, green and failed to ripen evenly even after 8 days of storage. Fruits
treated with 500 ppm ripened well in 6 days at 20 degree celsius.
The speed of ripening increases with increase in concentration. Fruit
treated with 1000 ppm shows over ripening but control fruits shows slight change in
firmness of fruit where as 1000 and 500 ppm treated fruits shows high firmness
change. Ethephon treated fruit shows higher increase in sugar content compared to
control.
On 6 day the ethrel treated shows excellent organoleptic characteristics in
color, flavor, taste and overall characteristics of fruit. while control remained unripe
after 6 days. They recommended ethrel as an alternative to calcium carbide.
Published on Journal of Food science and technology, December 2011, Vol 48,
issue 6, pp 730-734.
41. Application of apple as ripening agent for Banana .
(Singal suman et.al., 2011)
Aim:
The study aimed at investigating potential of apple as a ripening
agent as an alternative to the artificial ripening agent CaC2 , which is
carcinogenic in nature.
The four bunch of unripe bananas labeled A,B,C and D were
exposed to same temperature of 15-25 celsius and 85% RH. A and B were
1 and 2 g of CaC2, batch C was apple used and D was natural ripened.
Conclusion:
Batch A and B took 5 and 4 days for full ripening. Batch C took 3
days for ripening. Batch D took 10 days for full ripening.
They concluded that apple can be exploited as a natural, safe and
faster ripening agent to facilitate ripening of fruits.
42. Published on Indian journal of Natural products and Resources , march 2012,
Vol 3(1), pp 61-64.
43. Effects of Ethylene Glycol as a Fruit ripening agent.
( Goonatilake Ruchitha, 2008)
Aim :
To find out if the agent ethylene glycol, when diluted, can ripen various
fruits faster than the regular ripening rate of fruits in colder climatic conditions.
Procedure :
The EG is mixed with water using one part of EG (20%)
to Four parts of water (80%). The fruits bananas, lemons, apples and Nectarines
were used. The temp. is 8 degree celsius.
Conclusions:
EG reduce at least a quarter of time it usually takes fruits to ripen. The
EG treated fruits ripened at much faster rate than Regular fruits.
44. Fruits
EG treated fruits
days taken to ripe
Control fruits days
taken fruit to ripe
Banana 5 8
Mangoes 7 11
Nectarines 7 10
Lemons 8 9
Published on Global Journal Of Biotechnology & Biochemistry, 2008, 3(1):
08-13.
45. Conclusion
Fruits are being treated with artificial ripeners to
ripen them faster. Considering its hazardous effects, the use of
ripeners like calcium carbide, ethephon must be strictly monitored
and controlled. It is not solely the responsibility of the Government:
the people must also become aware and avoid consuming
contaminated fruits.
46. References:
1. www.Agritech.tnau.ac.in
2. Ur-Rahman, A.; Chowdhury, F.R. and Alam, M.B. 2008.
Artificial ripening: What we are eating. Journal of Medicine. 9: 42-44.
3.Siddiqui, W. et al. 2010. Eating artificially ripened fruits is
harmful. Current Science. 99(12). 1664-1668.
4. Dhembare, A. J. 2013. Bitter truth about fruit with reference
to artificial ripener. Archives of Applied Science Research. 5(5): 45-54.
5.Pokhrel, Prashanta. 2013. Use of higher ethylene generating
fruits for ripening as an alternative to Ethylene. Journal of Food
Science and Technology. 8: 84-86.
6. Bhattarai et al., 2005. use of calcium carbide for artificial
ripening of fruit- its applications and hazards.
47. 7. Naik . S. N. Ripening an important process in fruit
development. Centre for rural development and technology, IIT,
Delhi.
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9. www.Picse.net
10. www.Pesticideinfo.org.
11. www.indianjournals.com
12. www. apeda.gov.in
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