Rancangan Kemasan dengan Indikator Warna untuk Deteksi Tingkat Kematangan Buah Alpukat

AbstractDetermining the ripeness levels of avocados is still having difficulties because the fruit does not change color when ripe. Smart labels based on color indicators of ammonium molybdate with potassium permanganate can be used to detect the maturity of avocados by detecting ethylene gas (C2H4) produced during the ripening process. This study aims to examine the physiological and physicochemical changes that occur in avocados during the ripening process, design packaging of color indicator labels to determine the level of maturity of avocados and changes in color indicators to the maturity level of avocados. Parameters measured were respiration rate and ethylene production, hardness, total dissolved solids and color change. The data obtained were tested using ANOVA and Duncan's further test to obtain the best treatment. The best performance was obtained from label composed by 2 grams ammonium molibdat and 3 grams potassium permanganate because it has a good and even color gradation response to different level of ripeness by detecting the presence of ethylene in packaging.AbstrakPenentuan kematangan buah alpukat masih mengalami kesulitan karena buah tidak mengalami perubahan warna saat matang. Label cerdas berbasis indikator warna amonium molibdat dengan kalium permanganat dapat digunakan untuk mendeteksi kematangan buah alpukat dengan mendeteksi gas etilen (C2H4) yang dihasilkan selama proses pematangan. Penelitian ini bertujuan untuk mengkaji perubahan fisiologi dan fisiko kimia yang terjadi pada buah alpukat selama proses pematangan, perancangan kemasan label indikator warna untuk mengetahui tingkat kematangan buah alpukat dan perubahan indikator warna terhadap tingkat kematangan buah alpukat. Parameter yang diukur adalah laju respirasi dan pembentukan etilen, kekerasan, total padatan terlarut dan uji warna. Data yang diperoleh diuji dengan ANOVA dan dilakukan uji lanjut Duncan untuk mendapatkan perlakuan terbaik. Kinerja terbaik diperoleh dari label yang disusun oleh 2 gram amonium molibdat dan 3 gram kalium permanganat karena memiliki respons gradasi warna yang baik dan merata terhadap tingkat kematangan yang berbeda dengan mendeteksi keberadaan etilen dalam kemasan.

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Performance Improvement of Fruit Ripeness Smart Label Based On Ammonium Molibdat Color Indicators

Indonesian Food Science and Technology Journal ◽

10.22437/ifstj.v3i2.10178 ◽

2020 ◽

Vol 3 (2) ◽

pp. 48-57

Author(s):

Ade Iskandar ◽

Indah Yuliasih ◽

Endang Warsiki

Keyword(s):

Color Change ◽

Ammonium Molybdate ◽

Indicator Solution ◽

Color Changes ◽

Time Period ◽

Pre Treatment ◽

Smart Label ◽

Bubble Trapping ◽

Color Indicator

Research in fruit ripeness indicator is still experiencing especially due to major difficulties of several fruits with no color changes in its skin when it is ripen. From the previous research, there was found that ammonium molybdate [(NH4) 6Mo7O24.4H2O] embedded in the polymer matrix could be used as an indicator label to detect the ripeness of climacteric fruits base on the color change from yellow to blue and then green. However, the performance label still needs to be developed further. The surface of the label was still poor due to air or bubble trapping inside the film. It was found that mixing H2O2 and molydate agent produced air or bubble thus in this research, a pre-treatment of film solution was done to chase away the air by storing and vacuuming the solution in cold temperature and time period of storage. A variety of film drying method was also carried out to find the best temperature of the oven to produce smooth surface of the film. The sensitivity of the label to ethylene gas was improved by adding more agent solution into the film. The best form of smart labels was produced using an oven at 40°C for 18 hours. The label composition was 100 mL distilled water, 3.5 g PVOH, 2 mL glycerol, and a color indicator solution (ammonium molybdate and hydrogen peroxide ratio of 1:10) at 4 mL. The molydate solution had to be stored for 3 days in temperature of 7oC before used. The label sensitivity was improved as low as 100 ppm of pure ethylene gas. Label application in a pack of avocados showed a relationship between label color changes and fruit quality degradation. The value of hue label on days 0 to 6 changed from yellow to greenish yellow, while on the 7th to the 10th day the color of the label was still in the same color as the day of 6th. Decreasing the quality of fruit during storage can be seen from the increase in the percentage of weight loss and hardness of fruit texture.

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A comparison of preharvest and postharvest ethylene production and respiration rates of saskatoon (Amelanchier alnifolia Nutt.) fruit during development

Canadian Journal of Botany ◽

10.1139/b98-228 ◽

1999 ◽

Vol 77 (3) ◽

pp. 323-332

Author(s):

Suzy Y Rogiers ◽

N Richard Knowles

Keyword(s):

Ethylene Production ◽

Color Change ◽

Wound Response ◽

Weight Basis ◽

Continuous Treatment ◽

Fresh Weight ◽

Fresh Weight Basis ◽

Amelanchier Alnifolia ◽

Respiration Rates ◽

Maturity Class

Changes in respiration and ethylene production rates of nine maturity classes of saskatoon (Amelanchier alnifolia, Nutt.) fruit after harvest were compared with those of fruit maturing and ripening on the plant. During ripening on the plant, ethylene production increased on a whole-fruit and fresh-weight basis, while respiration increased substantially on a whole-fruit basis but remained constant on a fresh-weight basis. Fruit harvested at the greenish yellow to pink stages (maturity classes four and five, respectively) increased their ethylene production until 15-20 h after harvest, and this was coincident with ripening to maturity class seven and thus a color change to red. Ethylene production then declined over the next 15 h. Respiration rates of harvested immature, mature, and ripe fruits declined over 5 days, except for a relatively brief 8-12% rise starting 15-20 h after harvest. This brief increase in respiration was characteristic of fruit of all maturity classes, likely reflecting a wound response associated with harvest rather than a ripening-induced change in metabolism. Continuous treatment of attached or detached fruit with propylene or ethylene in an open airflow system did not induce an increase in respiration earlier, relative to control fruit. The respiratory response of saskatoon fruit during postharvest ripening was thus very different from that of fruit that ripened on the plant. Thus, the increase in respiration associated with ripening could only be demonstrated on a whole-fruit basis if fruit remained on the plant. Preharvest and postharvest changes in ethylene production during ripening also differed but were both consistent with climacteric ripening.Key words: Amelanchier alnifolia, ethylene, ripening, saskatoon fruit.

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ECONOMIC COST-EFFECTIVENES OF ETHYLENE CONSUMPTION IN THE TECHNOLOGICAL PROCESS OF BANANA RIPENING

Archives for Technical Sciences ◽

10.7251/afts.2021.1324.083s ◽

2021 ◽

Vol 1 (24) ◽

Author(s):

Ivan Stojanović ◽

Aleksandar Manić ◽

Silvana Ilić

Keyword(s):

Treatment Period ◽

Technological Process ◽

Economic Cost ◽

Maturity Level ◽

Ethylene Concentration ◽

Ripening Process ◽

Ethylene Consumption ◽

Climacteric Fruit ◽

Reduced Costs

Banana is a climacteric fruit that undergoes a ripening process in airtight chambers at a certain temperature, appropriate ethylene concentration, and the time it takes for the fruit to reach maturity level 4 on the ripening scale. For commercial purposes an ethylene concentration of 1000 ppm is used, and depending on other factors the concentration may vary. Through a research the best result has been achieved with an ethylene concentration of 900 ppm and the fruit exposure to 18C for a treatment period of 120 h. These parameters reduced costs by RSD 91.896,95 at annual level compared to the commercial concentration of ethylene, the quality of the fruit did not deteriorate greater efficiency in business has been achieved.

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PECTIN OLIGOMERS - POTENTIAL ENDOGENOUS REGULATORS OF RIPENING?

HortScience ◽

10.21273/hortsci.27.6.653g ◽

1992 ◽

Vol 27 (6) ◽

pp. 653g-653

Author(s):

Eunice Melotto ◽

L. Carl Greve ◽

John M. Labavitch

Keyword(s):

Biological Activity ◽

Acid Hydrolysis ◽

Ethylene Production ◽

Tomato Fruit ◽

Ethylene Biosynthesis ◽

Polygalacturonic Acid ◽

Ripening Process ◽

Size Classes ◽

Endogenous Regulators ◽

Fruit Pericarp

Acid hydrolysis-generated pectic oligomers have been shown to affect ripening of tomato fruit by inducing both acceleration of reddening and increased ethylene biosynthesis (Campbell & Labavitch, 1991 Plant Physiol 97:706-713). In the present work, homogeneous size classes of these oligomers were demonstrated to have different impacts on ethylene production of tomato fruit pericarp discs. Endogenous oligomeric material of the same size classes was isolated from ripening tomato tissues and also tested for biological activity. They promoted some aspects of ripening as shown by increased ACC and ethylene production, which suggests that pectic oligomers are potential regulators of the ripening process in tomatoes. A metabolic origin for these oligomers is suggested by the fact that they are produced by in vitro polygalacturonase I treatment of polygalacturonic acid or tomato pectin.

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Identification of a Gene Encoding Glutamate Decarboxylase Involved in the Postharvest Fruit Ripening Process in Banana

HortScience ◽

10.21273/hortsci.49.8.1056 ◽

2014 ◽

Vol 49 (8) ◽

pp. 1056-1060 ◽

Cited By ~ 4

Author(s):

Wei Hu ◽

Ju-Hua Liu ◽

Xiao-Ying Yang ◽

Jian-Bin Zhang ◽

Cai-Hong Jia ◽

...

Keyword(s):

Fruit Ripening ◽

Ethylene Production ◽

Glutamate Decarboxylase ◽

Ethylene Biosynthesis ◽

Gene Encoding ◽

Ripening Process ◽

Climacteric Fruit ◽

Genes Encoding ◽

Postharvest Ripening ◽

Exogenous Ethylene

The banana, a typical climacteric fruit, undergoes a postharvest ripening process followed by a burst in ethylene production that signals the beginning of the climacteric period. Postharvest ripening plays an important role in improving the quality of the fruit as well as limiting its shelf life. To investigate the role of glutamate decarboxylase (GAD) in climacteric ethylene biosynthesis and fruit ripening in postharvest banana, a GAD gene was isolated from banana, designated MuGAD. Coincidently with climacteric ethylene production, MuGAD expression as well as the expression of the genes encoding the Musa 1-aminocyclopropane-1-carboxylate synthase (MaACS1) and Musa 1-aminocyclopropane-1-carboxylate oxidase (MaACO1) greatly increased during natural ripening and in ethylene-treated banana. Moreover, ethylene biosynthesis, ripening progress, and MuGAD, MaACS1, and MaACO1 expression were enhanced by exogenous ethylene application and inhibited by 1-methylcyclopropene (1-MCP). Taken together, our results suggested that MuGAD is involved in the fruit ripening process in postharvest banana.

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Bell Pepper (Capsicum annuum L.) Fruits are Susceptible to Chilling Injury at the Breaker Stage of Ripeness

HortScience ◽

10.21273/hortsci.42.7.1659 ◽

2007 ◽

Vol 42 (7) ◽

pp. 1659-1664 ◽

Cited By ~ 33

Author(s):

Chae Shin Lim ◽

Seong Mo Kang ◽

Jeoung Lai Cho ◽

Kenneth C. Gross ◽

Allan B. Woolf

Keyword(s):

Capsicum Annuum ◽

Water Loss ◽

Ethylene Production ◽

Electrolyte Leakage ◽

Color Change ◽

Chilling Injury ◽

Bell Pepper ◽

Low Temperature Storage ◽

Bell Peppers ◽

Temperature Storage

To study ripening-related chilling injury (CI) of bell pepper (Capsicum annuum L.), fruit at mature green, breaker, and red-ripe stages were stored at 1, 5, 7, and 10 °C for 4 weeks. Surface pitting was evaluated after storage at 1 °C for 2 weeks followed by a 2-day exposure to room temperature (20 °C). Exposing fruit to 1 °C enhanced water loss, respiration, ethylene production, and electrolyte leakage, but slowed color change. Weight loss, respiration, ethylene production, electrolyte leakage, and color change increased more in breaker than in mature green and red-ripe fruit. No pitting symptom was observed at temperatures of 5 to 10 °C. After storing peppers at 1 °C for 2 weeks, breaker stage fruit exhibited chilling symptoms of severe surface pitting with more sheet pitting and deeper peel depression. Mature green fruit showed only moderate pitting. However, red-ripe peppers showed no injury and cells showed a normal appearance after low-temperature storage (1 °C). These results show that bell peppers tended to be more susceptible to chilling temperature while at the breaker stage and that the increase in visible CI is correlated with increased water loss, respiration, ethylene production, electrolyte leakage, and color change during storage.

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534 1-Methylcyclopropene Extends Shelf Life of Tomato at All Stages of Maturity

HortScience ◽

10.21273/hortsci.34.3.538a ◽

1999 ◽

Vol 34 (3) ◽

pp. 538A-538

Author(s):

Nazir A. Mir ◽

Najma Khan ◽

Randolf M. Beaudry

Keyword(s):

Shelf Life ◽

Ethylene Production ◽

Color Change ◽

Single Application ◽

Color Development ◽

Red Color ◽

Hue Angle ◽

Application Potential

The effects of 1-MCP on ripening and shelf life in fruit of five classes of maturity (1, mature green; 2, turning; 3, half-ripe; 4, ripe; and 5, over-ripe) of `Plum' tomato (Lycopersicon × esculentum, Mill) at 22 °C were evaluated. 1-Methylcylopropene (1-MCP) reduced the rate of red color development in fruit of all maturity classes. However, the effect was more discernable in fruit with higher hue angle value. Single application of 1-MCP delayed the color development by 10 days. While a second application of 1-MCP at day 10 delayed color development by another 10 days for mature green tomatoes, it did not influence the color change in all other classes of maturity. The effects of 1-MCP on firmness loss were similar to color development. Compared to the control, 1-MCP reduced the ripening-related rate of respiration by approximately 40%. Contrary to this, ethylene production was not affected by 1-MCP application. Potential exists to use 1-MCP in tomato to reduce ethylene-associated changes in texture and color.

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Postharvest Behavior of Transgenic Cantaloupe Melons with Suppressed ACC Oxidase Activity

HortScience ◽

10.21273/hortsci.31.4.571d ◽

1996 ◽

Vol 31 (4) ◽

pp. 571d-571

Author(s):

Jean-Claude Pech

Keyword(s):

Cell Wall ◽

Ethylene Production ◽

Biochemical Composition ◽

Oxidase Activity ◽

Acc Oxidase ◽

Cell Wall Degradation ◽

Antisense Gene ◽

Ripening Process ◽

Respiratory Behavior ◽

Exogenous Ethylene

We have generated transgenic Cantaloupe Charentais melons expressing an ACC oxidase antisense gene in which ethylene production was reduced to less than 1% as compared to control untransformed fruits. As a consequence, some aspects of the ripening process were strongly inhibited (aroma volatiles production, chlorophyll and cell wall degradation, pigmentation of the rind, activation of peduncular abscission zone) while others remained unchanged (coloration of the flesh), allowing us to distinguish between ethylene-dependent and ethylene-independent pathways. Some postharvest characteristics of the transgenic fruit are described in terms of expression of ripening-related genes, respiratory behavior, and biochemical composition. Data also are presented showing that exogenous ethylene treatments could reverse the antisense phenotype.

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Physicochemical Changes during Date Ripening Related to Ethylene Production

Food Science and Technology International ◽

10.1106/y6md-jjdh-lt0p-y9ae ◽

2001 ◽

Vol 7 (1) ◽

pp. 31-36 ◽

Cited By ~ 20

Author(s):

M. Serrano ◽

M. T. Pretel ◽

M. A. Botella ◽

A. Amorós

Keyword(s):

Ethylene Production ◽

Soluble Solids ◽

Fruit Firmness ◽

Small Peak ◽

Physicochemical Changes ◽

Climacteric Fruit ◽

Ripening Stages ◽

Early Ripening ◽

Ripening Index ◽

Solids Content

Some physicochemical parameters related to ripening and their relationship with ethylene were studied in date fruits ( Phoenix dactyliferaL. type Negros). Dates were harvested and classified into sixteen ripening stages according to their color, ranging from yellow-greenish to dark brown. Fruit firmness decreased through the different ripening stages, while the ripening index, expressed as the relation between soluble solids and acidity, increased. The greatest loss of fruit firmness correlated with the greatest increases in both polygalacturonase and •-galactosidase activities. In early ripening stages, a small peak in ethylene production was detected, followed by a peak in respiration rate, suggesting that a date could be considered as a climacteric fruit, with the plant hormone ethylene being responsible for changes in color, fruit firmness, soluble solids content and acidity.

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