Статті в журналах: "Ripening"

1

Sojic, Branislav, Ljiljana Petrovic, Anamarija Mandic, Ivana Sedej, Natalija Dzinic, Vladimir Tomovic, Marija Jokanovic, Tatjana Tasic, Snezana Skaljac, and Predrag Ikonic. "Lipid oxidative changes in traditional dry fermented sausage Petrovská klobása during storage." Chemical Industry 68, no. 1 (2014): 27–34. http://dx.doi.org/10.2298/hemind130118024s.

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The influence of drying and ripeninig conditions (traditional and industrial) in the production of dry fermented sausage Petrovsk? klob?sa, on fatty-acid composition and oxidative changes in lipids, during 7 months of storage, was investigated. During the storage period, the sum of unsaturated fatty acids and the content of free fatty acids were significantly higher (p<0.05), while the content of malondialdehyde was significantly lower in the sausage subjected to traditional conditions of drying and ripening. At the end of the storage period, contents of pentanal and hexanal in the sausage subjected to traditional conditions of drying and ripening (4.03 ?g/g and 1.67 ?g/g, respectively) were significantly lower (p<0.05) in comparison with these contents in the sausage subjected to industrial conditions of drying and ripening. Traditional conditions of drying and ripening at lower temperatures have led to lower oxidative changes in lipids in traditional dry fermented sausage Petrovsk? klob?sa during storage period.

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2

Stojanović, Ivan, Violeta Jovanović, and Aleksandar Manić. "MANAGING THE PRODUCTION PROCESSES - OPTIMIZATION OF THE TECHNOLOGICAL PROCESS OF BANANA RIPENING BY APPLYING THE SIMPLE ADDITIVE WEIGHTING METHOD." Ekonomika poljoprivrede 70, no. 4 (December 23, 2023): 981–96. http://dx.doi.org/10.59267/ekopolj2304981s.

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The realization of company goals is greatly influenced by the manager’s decisions in the activities of managing production processes. To make decisions, managers use different decision-making methods, taking into account different criteria on the basis of which they choose the best alternative. The paper presents the optimization of the technological process of banana ripening using the simple additive weighting (SAW) method. The research monitored temperature correction, ripening gas dosage concentration, duration of treatment, commodity loss, including correction of accompanying factors of green banana fruit ripening. By applying the SAW method on 400 performed ripenings in the period from 2017 to 2020, the best results were achieved at a temperature of 18.5 °C, with an ethylene concentration of 840 ppm, process time of 112 h and achieved kalo of 233 kg. The total cost of ripening based on the examined parameters is 250.12 € which can save 81.42 € and meet the finishing standards.

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3

Turnquest, Mureena A., Merit D. Lemke, and Haywood L. Brown. "Cervical Ripening." Journal of Maternal-Fetal and Neonatal Medicine 6, no. 5 (January 1997): 260–63. http://dx.doi.org/10.3109/14767059709161998.

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4

TROFATTER, KENNETH F. "Cervical Ripening." Clinical Obstetrics and Gynecology 35, no. 3 (September 1992): 476–86. http://dx.doi.org/10.1097/00003081-199209000-00007.

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5

CHEZ, RONALD A. "Cervical Ripening." Clinical Obstetrics and Gynecology 41, no. 3 (September 1998): 606–10. http://dx.doi.org/10.1097/00003081-199809000-00015.

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6

Brady, C. J. "Fruit Ripening." Annual Review of Plant Physiology 38, no. 1 (June 1987): 155–78. http://dx.doi.org/10.1146/annurev.pp.38.060187.001103.

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7

Riskin-Mashiah, Shlomit, and Isabelle Wilkins. "CERVICAL RIPENING." Obstetrics and Gynecology Clinics of North America 26, no. 2 (June 1999): 243–57. http://dx.doi.org/10.1016/s0889-8545(05)70072-3.

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8

Harrison, V. C. "Fetal ripening." Medical Hypotheses 21, no. 4 (December 1986): 373–76. http://dx.doi.org/10.1016/0306-9877(86)90031-9.

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9

Thiery, M. "Ripening procedures." European Journal of Obstetrics & Gynecology and Reproductive Biology 28, no. 2 (June 1988): 95–102. http://dx.doi.org/10.1016/0028-2243(88)90083-4.

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10

Giovannoni, James J. "Fruit ripening mutants yield insights into ripening control." Current Opinion in Plant Biology 10, no. 3 (June 2007): 283–89. http://dx.doi.org/10.1016/j.pbi.2007.04.008.

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11

Isingizwe Nturambirwe, Jean Frederic, Willem Jacobus Perold, and Umezuruike Linus Opara. "A Squid-Detected NMR Relaxation Study of Banana Fruit Ripening." Applied Engineering in Agriculture 37, no. 2 (2021): 219–31. http://dx.doi.org/10.13031/aea.13991.

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HighlightsMeasurements of relaxation times in intact banana at micro-Tesla field was achieved.Bulk spin-spin relaxation time highly correlated with best descriptors of banana ripening.A basis for quasi-continuous distribution of spin-spin relaxation in banana was given.Abstract. Achieving fast, low-cost, and non-destructive internal quality testing techniques in the horticultural industry is a challenge. Developing techniques such as ultra-low field nuclear magnetic resonance (NMR) is a promising solution. Banana is a fast ripening fruit, which undergoes many changes in quality characteristics during ripening, and was chosen as a fit choice for extensive fruit quality study by NMR. A commercial NMR system using a superconducting quantum interference device (SQUID) as a sensor and operating at 100µT was used to measure changes that occurred in banana fruit during ripening. The longitudinal and transverse relaxation times (T1 and T2, respectively), were measured on fruit samples progressively drawn from a larger batch under storage. Physico-chemical attributes such as total soluble solids (TSS), titratable acidity (TA), pH, and color parameters were measured and used as reference measurements. Statistical analysis using cross-correlation, linear regression, analysis of variance (ANOVA), and principal components analysis (PCA) were performed to probe the relationships between various quality attributes. T1 showed high correlations with total soluble solids (R = 0.84), sugar:acid ratio (R = 0.84) and color parameters (R from 0.49 to 0.88). T2, on the other hand, was most highly correlated to pH (R = 0.76) but also had a statistically significant but negative correlation with Ri (-0.58 at p <0.05). PCA results separated the first day from the remaining days of the ripening process and the overall variation was mostly explained by color attributes (a* and h), T1, TSS, and TSS/TA. During seven days of ripening in storage, the trend of change in the peel color of banana was best described by L*, a*, h and total color difference (TCD). The index of ripening, Ri, defined based on the apparent change in peel color was highly correlated to TSS, TSS/TA, L*, a*, h, TCD, and T1. The strong similarity between the evolution of T1 and the most commonly approved characteristics of banana ripening suggest that T1 has great potential for characterizing the ripening process of banana. However, an investigation of the full metabolic profile of banana during ripening would provide an understanding of the link between NMR relaxation and ripening characteristics. A distribution of T1 relaxation time of intact banana fruit at the micro-Tesla field was successfully generated using Laplace inversion. A suitable framework of T1-domain based studies on banana ripening also applicable to other fruit was discussed; it would provide a comprehensive understanding of structural changes and water mobility that occur in ripening banana. The SQUID-detected ultra-low field NMR used here shows promise as a tool for probing the quality of intact banana fruit. Keywords: Banana quality, Laplace inversion, Relaxometry, SQUID-NMR.

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12

Roy, Manuranjan, Jahnabi Hazarika, Bamon Timung, and Swgwmsar Basumatary. "Effects of Various Indigenous Ripening Methods on Biochemical Characteristics of Banana Cv. Chenichampa." International Journal of Environment and Climate Change 13, no. 12 (December 18, 2023): 173–77. http://dx.doi.org/10.9734/ijecc/2023/v13i123672.

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A study was conducted with objectives of how the native ripening technique affected the quality parameters of the Chenichampa variety of banana. The ripening techniques used during the period of experiment are as follows: T1 stands for ripening in a covered pit with smoke; T2 stands for ripening tomato fruit; T3 for ripening with paddy straw; T4 stands for ripening in a covered pit without smoke; T5 for ripening with calcium carbide; and T6, or naturally ripening at room temperature, which is the control. The outcome showed that, of all the ripening techniques, fruit ripened with ripe tomatoes maintained the lowest titratable acidity (0.23%), the maximum TSS (21.50%), and the reducing sugar (5.43%). Treatment T2 had the highest recorded moisture content (73.04%) and ash content (1.76%).

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13

Shubenko, L., S. Shokh, Yu Fedoruk, D. Mykhailiuk, and A. Vuiko. "The content of the main chemical elements in sweet cherry fruits of different ripening periods." Agrobìologìâ, no. 1(163) (May 25, 2021): 173–79. http://dx.doi.org/10.33245/2310-9270-2021-163-1-173-179.

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The level of biochemical composition of sweet cherry fruits of different ripening periods was investigated. It has been established that the content of chemical elements in sweet cherry fruits depends on a number of factors. Fruits ripening period is listed frstaming the features of the pomological variety. Weather conditions during the formation and ripening of sweet cherry fruits have a signifcant effect on the content of chemicals. The variety Melitopolskaya krapchastaya was revealed to have a high content of dry soluble substances among all the studied varieties. In the group of late-ripening varieties, the smallest difference in the amount of acidifed acids in fruits between varieties is observed. The high content of organic acids was recorded for the Donetsk Ember variety, and the lowest one for the Turquoise variety. On average, for the varieties of different ripening periods, the highest content of organic acids was noted for early ripening varieties, and the lowest one for late ripening varieties. Having considered all the studied varieties as a whole, it can be asserted that the content of titratable acids was the highest in the fruits of the mid-ripening variety Alenushka, in relation to all other varieties; the lowest amount of organic acids was recorded for the late-ripening varieties Amazonka. The sugar content in the fruits of late-ripening sweet cherry varieties exceeded the average values of the groups of early-ripening and mid-ripening varieties. The mid-ripening variety Mirage was characterized by a high content of vitamin C, and the lowest value of this component of the chemical composition was obtained for the early-ripening variety Mlievskaya yellow. Taste qualities and biochemical composition of fruit and berry crops largely depend on the characteristics of the variety and climatic conditions of cultivation.The early ripening varieties Dar Mliyeva and Zoryana received the maximum tasting assessment. In the group of mid-ripening varieties, the Melitopolskaya krapchastaya variety was highly appreciated, and among the late-ripening varieties, the Turyuza variety. Key words: cherry varieties, dry soluble substances, sugars, organic acids, vitamin C, sugar-acid coefcient.

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14

Zuzunaga, M., M. Serrano, D. Martinez-Romero, D. Valero, and F. Riquelme. "Comparative Study of Two Plum (Prunus salicina Lindl.) Cultivars during Growth and Ripening." Food Science and Technology International 7, no. 2 (April 2001): 123–30. http://dx.doi.org/10.1177/108201320100700204.

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Some physicochemical parameters related to fruit growth and ripening, as well as the plant growth regulators ethylene, abscisic acid and polyamines were determined in two plum cultivars (Golden Japan and Santa Rosa) during their development and ripening. From the ninth week of development, the physicochemical parameters (punction force, color and ripening index) showed significant modifications, indicating that the ripening process had begun. Santa Rosa cultivar exhibited a climacteric ripening pattern, in which these changes coincided with increase in respiration rate, ethylene emission and l-aminocyclopropane-l-carboxylic acid (free and total) content, while Golden Japan cultivar showed a non-climacteric ripening process, without any increase in ethylene or respiration rate associated with ripening. Polyamines increased in Golden Japan cultivar during ripening (especially putrescine), which could be responsible for the low ethylene emission. In both cultivars, abscisic acid started to increase, coinciding with the changes in the parameters related to ripening.

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15

Leonov, Nikolai Nikolaevich, and Nikita Valerievich Ryazantsev. "Evaluation of the resistance of peach (Prunus persica (L.) Batsch) varieties to the main diseases under the subtropic climate of the Krasnodar region." Agrarian Scientific Journal, no. 1 (February 6, 2024): 24–31. http://dx.doi.org/10.28983/asj.y2024i1pp24-31.

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The article presents the results of studies conducted in 2018–2021 on the basis of collection peach plantings of the Subtropical Scientific Center of the Russian Academy of Sciences. The resistance of 48 promising peach varieties to the main fungal diseases in the subtropical zone of Russia - curl, clasterosporiosis and moniliosis - was studied. The most resistant peach varieties to curl in subtropical conditions can be recommended as new plantings: early ripening ones - Pushistyy ranniy, Summerset, Favorita Morettini, Amsden, Madeleine Pouille; mid ripening varieties - Redhaven, Anton Chekhov, Laika, Osenny Surprise, Larisa; late ripening variety - Lebedev. Peach varieties with very high resistance to clasterosporiosis have been identified: early ripening ones - Amsden, Madeleine Pouillet; mid ripening varieties - Anton Chekhov, Laika, Larisa, Osenny Surprise, Redhaven; late ripening variety - Veteran. Very high resistance to moniliosis have such early ripening varieties - Plamenny, Medin red, Collins, Pushistyy ranniy, Maycrest, Springold, Early Blow, Favorita Morettini, Early Red; medium ripening varieties Larisa, Laika; and late ripening vazriety Lebedev.

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16

Islam, Md Nazibul, Abul Hasnat Md Sazedur Rahman, Mehnaz Mursalat, Asif Hasan Rony, and Mohidus Samad Khan. "A legislative aspect of artificial fruit ripening in a developing country like Bangladesh." Chemical Engineering Research Bulletin 18, no. 1 (January 4, 2016): 30. http://dx.doi.org/10.3329/cerb.v18i1.26219.

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Fruit ripening is a natural process in which a fruit goes through various physical and chemical changes and gradually becomes sweet, coloured, soft and palatable. However, this natural process can also be stimulated by using artificial fruit ripening agents. Farmers and vendors often use artificial ripening agents to control fruit ripening rate. However, because of the potential health hazard related to the ripening agents, artificial fruit ripening process is highly debateable throughout the world. There are existing laws and guidelines to control artificial fruit ripening process. This article deals with the legal aspects of artificial fruit ripening and fruit adulteration in Bangladesh. Different laws and acts to control and prohibit fruit ripening and adulteration using hazardous chemicals are discussed in detailed here. Laws from different developed and developing countries are also listed and discussed here. Furthermore, the technical and economic issues related to the artificial fruit ripening are addressed in this study. This article aims to develop awareness among different stakeholders since it will take the active participation of the government agencies, policymakers, farmers, vendors and scientists to address different aspects of artificial fruit ripening issues and to provide an effective solution.Chemical Engineering Research Bulletin 18(2015) 30-37

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17

Ali, Abubakr Sayed, Alaa Ahmed Elsir, Ameer Ahmed Elobied, Ebtisam Ali Hassan, and Mohammed Sirelkhatim Mohammed. "Effect of ripening period and culture level of starter on the quality characteristics of fermented beef sausage." Letters In Animal Biology 2, no. 2 (August 28, 2022): 17–21. http://dx.doi.org/10.62310/liab.v2i2.83.

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This study was conducted to determine the impact of ripening period and starter culture level on physicochemical parameters, colour parameters, and total bacteria count (TBC) of fermented beef sausage under Sudanese conditions. Combination of equal portions of two strains of lactic acid bacteria (Streptococcus ssp. and Lactobacillus ssp.) were added as starter culture at two levels (level 1= 1.34 ml/kg and level 2 = 2.67 ml/kg) to formulate two batches of fermented beef sausage. Both the fermented sausages were stored for 0, 7, and 14 days under 85% relative humidity at 21 oC. Three replicates from each starter level were subjected to analysis for physicochemical parameters, colour measurements, and TBC at the three ripening periods (0, 7, and 14 days). The results revealed significant increase (P<0.01) moisture, crude protein, and fat content of fermented sausages with increasing ripening period. The pH was higher at 7 day ripening followed by 0 day ripening, whereas lower pH was observed at 7 day ripening period. Lightness (L*) increased (P<0.01) with ripening period, whereas the redness (a*) decreased sharply (P<0.01). However, yellowness (b*) value was lower (P<0.01) at 7 day ripening period followed by an increase at 14 day ripening and highest values was observed at 0 day ripening period. Furthermore, the higher values of all colour measurements were observed at lower starter level (P<0.01). Higher TBC was observed at 7 day ripening period compared to 0 day and 14 day ripening period which did not differ significantly from each other. In conclusion the 14 day ripening period and higher starter culture level results in higher values of physicochemical characteristics and colour measurements; 7 day ripening period results in higher total bacterial count of fermented beef sausages.

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18

Yun, Ze, Taotao Li, Huijun Gao, Hong Zhu, Vijai Kumar Gupta, Yueming Jiang, and Xuewu Duan. "Integrated Transcriptomic, Proteomic, and Metabolomics Analysis Reveals Peel Ripening of Harvested Banana under Natural Condition." Biomolecules 9, no. 5 (April 30, 2019): 167. http://dx.doi.org/10.3390/biom9050167.

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Harvested banana ripening is a complex physiological and biochemical process, and there are existing differences in the regulation of ripening between the pulp and peel. However, the underlying molecular mechanisms governing peel ripening are still not well understood. In this study, we performed a combination of transcriptomic, proteomic, and metabolomics analysis on peel during banana fruit ripening. It was found that 5784 genes, 94 proteins, and 133 metabolites were differentially expressed or accumulated in peel during banana ripening. Those genes and proteins were linked to ripening-related processes, including transcriptional regulation, hormone signaling, cell wall modification, aroma synthesis, protein modification, and energy metabolism. The differentially expressed transcriptional factors were mainly ethylene response factor (ERF) and basic helix-loop-helix (bHLH) family members. Moreover, a great number of auxin signaling-related genes were up-regulated, and exogenous 3-indoleacetic acid (IAA) treatment accelerated banana fruit ripening and up-regulated the expression of many ripening-related genes, suggesting that auxin participates in the regulation of banana peel ripening. In addition, xyloglucan endotransglucosylase/hydrolase (XTH) family members play an important role in peel softening. Both heat shock proteins (Hsps) mediated-protein modification, and ubiqutin-protesome system-mediated protein degradation was involved in peel ripening. Furthermore, anaerobic respiration might predominate in energy metabolism in peel during banana ripening. Taken together, our study highlights a better understanding of the mechanism underlying banana peel ripening and provides a new clue for further dissection of specific gene functions.

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19

Beaulieu, John C., and Mikal E. Saltveit. "Inhibition or Promotion of Tomato Fruit Ripening by Acetaldehyde and Ethanol is Concentration Dependent and Varies with Initial Fruit Maturity." Journal of the American Society for Horticultural Science 122, no. 3 (May 1997): 392–98. http://dx.doi.org/10.21273/jashs.122.3.392.

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`Castlemart' tomato (Lycopersicon esculentum Mill.) pericarp discs were used to study the physiological effects of acetaldehyde and ethanol on fruit ripening. Short-term exposure of discs from mature-green fruit to acetaldehyde vapors on a fresh mass basis (≤500 μg·g-1) or ethanol vapors (≤3 mg·g-1) promoted ripening, while higher concentrations inhibited ripening. Discs from mature-green fruit absorbed greater amounts of ethanol and produced significantly higher concentrations of acetaldehyde than discs from breaker fruit. Ripening was promoted by ethanol when the discs were unable to retain or produce a certain level of acetaldehyde. Inhibition of ripening by 4 hours of exposure to ethanol (6 mg·g-1) was almost completely abolished by hypobaric treatments (18 kPa for 24 hours). However, acetaldehyde-induced ripening inhibition (2 days exposure to 180 μg·g-1) was only slightly reduced by vacuum. Concentrations of acetaldehyde and ethanol that inhibited ripening reduced C2H4 production, whereas lower concentrations of acetaldehyde and ethanol that promoted ripening increased C2H4 production. Application of 4-methylpyrazole, an alcohol dehydrogenase inhibitor, enhanced acetaldehyde-induced ripening inhibition and reduced ethanol-induced ripening inhibition or promotion at all concentrations of acetaldehyde and ethanol tested. The inhibition or promotion of ripening of excised tomato pericarp discs by ethanol and acetaldehyde depended on initial fruit maturity, applied volatile concentration, and duration of exposure.

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20

Son, Shannon L., Ashley E. Benson, Emily Hart Hayes, Akila Subramaniam, Erin A. S. Clark, and Brett D. Einerson. "Outpatient Cervical Ripening: A Cost-Minimization and Threshold Analysis." American Journal of Perinatology 37, no. 03 (August 20, 2019): 245–51. http://dx.doi.org/10.1055/s-0039-1694791.

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Objective To evaluate cost of outpatient (OP) versus inpatient (IP) ripening with transcervical balloons, and determine circumstances in which each strategy would be cost saving. Study Design We created a decision model comparing OP and IP balloon ripening in term (≥37 weeks) singleton pregnancies with unfavorable cervix. We performed a cost-minimization analysis and threshold analyses comparing two OP ripening strategies (broad and limited use) to IP ripening from a health system perspective. Base case estimates of probability, utilization, and cost were derived from the literature. The primary outcome was incremental cost of OP versus IP ripening from a hospital perspective. One- and two-way sensitivity analyses explored uncertainty in the model. Results Both OP ripening strategies were cost saving compared with IP ripening: incremental cost −$228.40/patient with broad use and −$73.48/patient with limited use. OP ripening was no longer cost saving if hours saved on labor and delivery (L&D) were <3.5, insertion visit cost >$714, or facility cost/hour on L&D <$61. Two-way sensitivity analyses showed that OP ripening was cost saving under the most plausible clinical circumstances. Conclusion In patients with unfavorable cervix, OP transcervical balloon ripening was cost saving under a wide range of circumstances, particularly if OP ripening can shorten time spent on L&D by 3.5 hours.

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21

Barden, Cynthia L., and William J. Bramlage. "INTERACTIVE EFFECTS OF COOL TEMPERATURES AND RIPENING ON SCALD RESISTANCE IN APPLES." HortScience 27, no. 6 (June 1992): 593d—593. http://dx.doi.org/10.21273/hortsci.27.6.593d.

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Apples generally become less susceptible to scald as the season progresses and the fruit ripen. However, ripening effects may be confounded with effects of low temperature. Over 3 seasons we tested interactive effects of hrs < 10°C and ripening on scald susceptibility on Cortland apples. Ripening was induced by 500 ppm ethephon. In 1989, ethephon advanced ripening, increased endogenous antioxidant concns, and reduced scald incidence by 30% when 62 hrs <10°C had occurred before harvest. In 1990 no hrs <10°C had accumulated at harvest. Ethephon increased endogenous antioxidants and advanced ripening, but had little effect on scald development (>90% incidence). Low temps during ripening may be needed for ripening to induce scald resistance. In 1991, ethephon was applied once to apples at 6 different stages of development. Fruit were harvested a week later, after 14-156 hrs <10°C. Ethephon advanced ripening at the first 4 applications, but at the first 3 insufficient cool temperatures had occurred to expect scald reduction unless ripening had an independent effect. Results will be presented and discussed.

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22

Khaksar, Gholamreza, and Supaart Sirikantaramas. "Transcriptome-wide identification and expression profiling of the ERF gene family suggest roles as transcriptional activators and repressors of fruit ripening in durian." PLOS ONE 16, no. 8 (August 10, 2021): e0252367. http://dx.doi.org/10.1371/journal.pone.0252367.

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The involvement of the phytohormone ethylene as the main trigger of climacteric fruit ripening is well documented. However, our knowledge regarding the role of ethylene response factor (ERF) transcription factor in the transcriptional regulation of ethylene biosynthesis during fruit ripening remains limited. Here, comprehensive transcriptome analysis and expression profiling revealed 63 ERFs in durian pulps, termed DzERF1–DzERF63, of which 34 exhibited ripening-associated expression patterns at three stages (unripe, midripe, and ripe) during fruit ripening. Hierarchical clustering analysis classified 34 ripening-associated DzERFs into three distinct clades, among which, clade I consisted of downregulated DzERFs and clade III included those upregulated during ripening. Phylogenetic analysis predicted the functions of some DzERFs based on orthologs of previously characterized ERFs. Among downregulated DzERFs, DzERF6 functional prediction revealed its role as a negative regulator of ripening via ethylene biosynthetic gene repression, whereas among upregulated genes, DzERF9 was predicted to positively regulate ethylene biosynthesis. Correlation network analysis of 34 ripening-associated DzERFs with potential target genes revealed a strong negative correlation between DzERF6 and ethylene biosynthetic genes and a strong positive correlation between DzERF9 and ethylene biosynthesis. DzERF6 and DzERF9 showed differential expression patterns in association with different ripening treatments (natural, ethylene-induced, and 1-methylcyclopropene-delayed ripening). DzERF6 was downregulated, whereas DzERF9 was upregulated, during ripening and after ethylene treatment. The auxin-repressed and auxin-induced expression of DzERF6 and DzERF9, respectively, confirmed its dose-dependent responsiveness to exogenous auxin. We suggest ethylene- and auxin-mediated roles of DzERF6 and DzERF9 during fruit ripening, possibly through transcriptional regulation of ethylene biosynthetic genes.

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McDonagh, Marian, Andrea C. Skelly, Ellen Tilden, Erika D. Brodt, Tracy Dana, Erica Hart, Shelby N. Kantner, Rongwei Fu, and Amy C. Hermesch. "Outpatient Cervical Ripening." Obstetrics & Gynecology 137, no. 6 (May 7, 2021): 1091–101. http://dx.doi.org/10.1097/aog.0000000000004382.

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24

SAWAI, SHIRLEY K., and WILLIAM F. O???BRIEN. "Outpatient Cervical Ripening." Clinical Obstetrics and Gynecology 38, no. 2 (June 1995): 301–9. http://dx.doi.org/10.1097/00003081-199506000-00013.

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25

Amorosa, Jennifer M. H., and Joanne L. Stone. "Outpatient cervical ripening." Seminars in Perinatology 39, no. 6 (October 2015): 488–94. http://dx.doi.org/10.1053/j.semperi.2015.07.014.

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26

EVERTS, SARAH. "REINING IN RIPENING." Chemical & Engineering News 85, no. 44 (October 29, 2007): 10–15. http://dx.doi.org/10.1021/cen-v085n044.p010.

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27

Theologis, Athanasios. "Control of ripening." Current Opinion in Biotechnology 5, no. 2 (April 1994): 152–57. http://dx.doi.org/10.1016/s0958-1669(05)80028-x.

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28

Gusak, A. M., and G. V. Lutsenko *. "Ripening with noise." Philosophical Magazine 85, no. 12 (April 21, 2005): 1323–31. http://dx.doi.org/10.1080/14786430412331333347.

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29

Petersen, M., A. Zangwill, and C. Ratsch. "Homoepitaxial Ostwald ripening." Surface Science 536, no. 1-3 (June 2003): 55–60. http://dx.doi.org/10.1016/s0039-6028(03)00580-6.

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30

Graham, James. "Ripening RE markets." Refocus 2, no. 3 (April 2001): 18–23. http://dx.doi.org/10.1016/s1471-0846(01)80018-4.

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31

Ghimire, Ritambar, Pankaj Kumar Yadav, Arjun Kumar Shrestha, Ananta Raj Devkota, and Shovit Khanal. "Ripening Regulation of Banana Cv. Malbhog Using Different Ripening Inducers." Turkish Journal of Agriculture - Food Science and Technology 9, no. 12 (December 24, 2021): 2113–23. http://dx.doi.org/10.24925/turjaf.v9i12.2113-2123.4294.

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This experiment was carried out under the study entitled “Ripening regulation of the banana Cv. Malbhog using different ripening inducers” for controlling the ripening of the banana, for improvement of quality attributes and post-harvest life of banana. The experiment was conducted at laboratory of horticulture, Agriculture and Forestry University, Rampur, Chitwan, Nepal from 14th March to 16th April 2019. These experiments were laid out in completely randomized design in which the first experiment comprised of seven treatments consisting of distilled water spray, ethephon @ 250 ppm, ethephon @ 500 ppm, ethephon @750 ppm, ethephon@1000 ppm, Dhurseli (Colebrookea oppositifolia) leaves and Ripe banana replicated thrice. Different post-harvest parameters were recorded at the interval of two days for the experiment till any one of the treatment attained score 6 in the color chart. In this experiment, the CI-6 stage was reached earlier on the 9th day with the use of ethephon @ 1000 ppm but ethephon @ 500 ppm was found more effective regarding quality parameters with TSS (21˚B), and TSS/TA (34.66). The maximum physiological loss in weight (12.927%) and pulp peel ratio (3.65) was observed with ethephon@1000ppm and the minimum was achieved in banana sprayed with distilled water. The shelf life of banana was seen minimum (13.33 days) in ethephon @ 1000 ppm and maximum (20.33 days) in banana sprayed with distilled water.

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32

Luo, Ya, Yuanxiu Lin, Fan Mo, Cong Ge, Leiyu Jiang, Yong Zhang, Qing Chen, et al. "Sucrose Promotes Strawberry Fruit Ripening and Affects Ripening-Related Processes." International Journal of Genomics 2019 (November 20, 2019): 1–14. http://dx.doi.org/10.1155/2019/9203057.

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Strawberry is a typical nonclimacteric fruit, whose ripening mechanism needs to be further investigated. Sucrose has been recently proved as a signal molecule, participating in strawberry fruit ripening and related processes. While in the effects of sucrose application timing and concentration on ripening, fruit qualities remain unclear, as well as the transcriptome-wide details about the effects of sucrose on the gene expression involved in ripening-related processes. In this study, strawberry fruits at the degreening (DG), white (W), and initial-red (IR) stages were treated with different concentration of sucrose. The results showed that anthocyanin was increased while total polyphenol concentration (TPC) and total flavonoid concentration (TFC) were decreased during fruit development after sucrose treatment. Interestingly, It was showed that 100 mM sucrose application at the DG stage had the most obvious effects on fruit ripening; it made all the fruits turn into full-red (FR) around 4 days (d) earlier than the control, while it did not affect fruit quality traits and most bioactive compounds in the FR fruits. Subsequently, RNA sequencing (RNAseq) of the fruits collected at 8 days after 100 mM sucrose treatment was carried out. It was suggested that 993 genes were differentially expressed comparing with the control. Transcriptome-based expression analysis revealed that sucrose induced the expression of genes involved in the AsA and anthocyanin biosynthesis, while largely suppressed the expression of genes in TCA. The results obtained in this study provided more expression profiles of ripening-related genes under the treatment of sucrose, which will contribute to a better understanding for the mechanism underlying sucrose-induced fruit ripening.

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33

Grilli, I. s. a., Paolo Meletti, and Carmelina Spanò. "Ribonucleases during ripening and after-ripening in Triticum durum embryos." Journal of Plant Physiology 159, no. 8 (January 2002): 935–37. http://dx.doi.org/10.1078/0176-1617-00568.

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34

Wu, Chao-Jie, Wei Shan, Xun-Cheng Liu, Li-Sha Zhu, Wei Wei, Ying-Ying Yang, Yu-Fan Guo, et al. "Phosphorylation of transcription factor bZIP21 by MAP kinase MPK6-3 enhances banana fruit ripening." Plant Physiology 188, no. 3 (November 18, 2021): 1665–85. http://dx.doi.org/10.1093/plphys/kiab539.

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Abstract Ripening of fleshy fruits involves both diverse post-translational modifications (PTMs) and dynamic transcriptional reprogramming, but the interconnection between PTMs, such as protein phosphorylation and transcriptional regulation, in fruit ripening remains to be deciphered. Here, we conducted a phosphoproteomic analysis during banana (Musa acuminata) ripening and identified 63 unique phosphopeptides corresponding to 49 proteins. Among them, a Musa acuminata basic leucine zipper transcription factor21 (MabZIP21) displayed elevated phosphorylation level in the ripening stage. MabZIP21 transcript and phosphorylation abundance increased during banana ripening. Genome-wide MabZIP21 DNA binding assays revealed MabZIP21-regulated functional genes contributing to banana ripening, and electrophoretic mobility shift assay, chromatin immunoprecipitation coupled with quantitative polymerase chain reaction, and dual-luciferase reporter analyses demonstrated that MabZIP21 stimulates the transcription of a subset of ripening-related genes via directly binding to their promoters. Moreover, MabZIP21 can be phosphorylated by MaMPK6-3, which plays a role in banana ripening, and T318 and S436 are important phosphorylation sites. Protein phosphorylation enhanced MabZIP21-mediated transcriptional activation ability, and transient overexpression of the phosphomimetic form of MabZIP21 accelerated banana fruit ripening. Additionally, MabZIP21 enlarges its role in transcriptional regulation by activating the transcription of both MaMPK6-3 and itself. Taken together, this study reveals an important machinery of protein phosphorylation in banana fruit ripening in which MabZIP21 is a component of the complex phosphorylation pathway linking the upstream signal mediated by MaMPK6-3 with transcriptional controlling of a subset of ripening-associated genes.

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35

Wang, Tengfei, Huixiang Peng, Yingying Cao, Jing Xu, Yuhong Xiong, Kangchen Liu, Jing Fang, Fang Liu, Aidi Zhang, and Xiujun Zhang. "Dynamic Network Biomarker Analysis Reveals the Critical Phase Transition of Fruit Ripening in Grapevine." Genes 13, no. 10 (October 13, 2022): 1851. http://dx.doi.org/10.3390/genes13101851.

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Grapevine (Vitis vinifera L.) fruit ripening is a complex biological process involving a phase transition from immature to mature. Understanding the molecular mechanism of fruit ripening is critical for grapevine fruit storage and quality improvement. However, the regulatory mechanism for the critical phase transition of fruit ripening from immature to mature in grapevine remains poorly understood. In this work, to identify the key molecular events controlling the critical phase transition of grapevine fruit ripening, we performed an integrated dynamic network analysis on time-series transcriptomic data of grapevine berry development and ripening. As a result, we identified the third time point as a critical transition point in grapevine fruit ripening, which is consistent with the onset of veraison reported in previous studies. In addition, we detected 68 genes as being key regulators involved in controlling fruit ripening. The GO (Gene Ontology) analysis showed that some of these genes participate in fruit development and seed development. This study provided dynamic network biomarkers for marking the initial transcriptional events that characterizes the transition process of fruit ripening, as well as new insights into fruit development and ripening.

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36

Nájera, Ana I., Luis J. R. Barron, and Yolanda Barcina. "Changes in free fatty acids during the ripening of Idiazabal cheese: influence of brining time and smoking." Journal of Dairy Research 61, no. 2 (May 1994): 281–88. http://dx.doi.org/10.1017/s0022029900028296.

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SummaryThe effect of brining time and smoking on the free fatty acid content of Idiazabal cheese during ripening was examined. The main free fatty acids considered underwent at least some increase during the first stage of ripening before day 90 and tended to level off around a constant value towards the end of the ripening period. There were significant differences in free fatty acid levels during ripening among cheeses with different brining times and between smoked and unsmoked cheeses. Brining time and smoking exerted marked effects on lipolytic activity during cheese ripening, depending upon the free fatty acid involved and ripening time. In general, brining and smoking led to increases in free fatty acid levels at the end of the ripening period; the different behaviour of butyric acid may be due to a specific lipolytic activity.

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37

Ibrahim, Asiata Omotayo, Misbaudeen Abdul-Hammed, Samuel Adewale Adegboyega, Monsurat Olajide, and Akeem Abefe Aliyu. "Influence of the Techniques and Degrees of Ripeness on the Nutritional Qualities and Carotenoid Profiles of Tomatoes (Solanum lycopersicum)." Annals of Science and Technology 4, no. 1 (June 1, 2019): 48–55. http://dx.doi.org/10.2478/ast-2019-0006.

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AbstractTomato is a significant vegetable crop with numerous health benefits derived from its carotenoids, flavonoids and other phytonutrients contents. This work studies the nutritional qualities and carotenoids contents of five different cultivars of tomatoes (San Marz, Nasmata, Roma VF, Ogbomoso local and 4-lobes). The variations of pH, titratable acidity, reducing sugar, total solid, lycopene and beta-carotene contents of these tomatoes were investigated under ambient temperature and field ripening techniques and the mean values of these parameters investigated at different ripening stages and techniques were compared. Lycopene contents were significantly higher (p < 0.05) in tomatoes subjected to field ripening compared with those ripened under ambient temperature. The highest lycopene content (17.18 μg/g) was observed in Roma VF cultivar at fully-ripe stage under field ripening technique while the lowest value (0.64 μg/g) was in 4-lobes cultivar at semi-ripe stage under ambient temperature ripening. Similar trend was observed in the variation of betacarotene (a pro-Vitamin A index) among the tomato cultivars. The evaluated reducing sugar contents (ranging from 1.84 to 5.23 μg/g) were significantly higher (p < 0.05) in fully-ripe tomatoes compared to semi-ripe ones under field ripening and the trend was reversed for some cultivars under ambient temperature ripening. The titratable acidities of the tomatoes were significantly higher at the semi-ripe stage (0.24 to 0.38 %) under field ripening than those obtained under ambient temperature ripening (0.15 to 0.25 %). The pH of the tomatoes ranged from 3.58 to 4.07 and 3.46 to 5.40 under field and ambient temperature ripening, respectively, and the higher pH values obtained under ambient temperature ripening condition could make such tomatoes unsuitable in tomato processing plants. Consumption of tomatoes for the purpose of dietary antioxidant lycopene and pro-Vitamin A could maximally be achieved at fully-ripe stage under field ripening condition.

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38

Lv, Jingyi, Yonghong Ge, Canying Li, Mengyuan Zhang, and Jianrong Li. "Identification and Analysis of Genes Involved in the Jasmonate Pathway in Response to Ethephon and 1-Methylcyclopropene during the Ripening of Apple Fruit." Journal of the American Society for Horticultural Science 142, no. 3 (May 2017): 184–91. http://dx.doi.org/10.21273/jashs04054-17.

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Fruit ripening is a complex process involving many physiological changes and the dynamic interplay between different phytohormones. In addition to ethylene, jasmonates (JAs) have also been demonstrated to play an important role in the regulation of fruit ripening. However, the mechanisms underlying the interaction between these two pathways during fruit ripening are unknown. In recent years, research has been conducted to illustrate the effects of JAs on the ethylene biosynthesis and signaling pathway, but little is known regarding the effects of ethylene on JA biosynthesis and the signaling pathway during fruit ripening. Herein, we aimed to evaluate the effects of ethylene on JA biosynthesis in ripening apple (Malus ×domestica) fruit and on the expression of key genes involved in the JA biosynthesis and the signaling pathway. For this purpose, we treated apple fruit with ethephon and 1-methylcyclopropene (1-MCP) at commercial maturity. Our data indicated that endogenous JA content and allene oxide synthase (AOS) activity were reduced by ethephon treatment at the early ripening stage, whereas they were enhanced by 1-MCP treatment at the late ripening stage. Quantitative real-time polymerase chain reaction (PCR) analysis revealed that the expression profiles of three AOS genes (MdAOS2, MdAOS3, and MdAOS5) and two lipoxygenase (LOX) genes (MdLOX22 and MdLOX28) showed similar trends with the change of AOS activity in all groups during fruit ripening. The expression of MdLOX21 and MdLOX23 was in accordance with the change of ethylene production on ripening, and it was positively regulated by ethylene, whereas the opposite effect was observed for MdLOX39 expression. The transcription of MdLOX310 and MdLOX61 appeared unaffected by ethylene during fruit ripening. Three jasmonate ZIM-domain (JAZ) genes (MdJAZ9, MdJAZ10, and MdJAZ18) were differentially upregulated by ethephon treatment whereas being downregulated by 1-MCP treatment during fruit ripening. Expression of MdJAZ13 and MdJAZ14 was downregulated at the early ripening stage by both treatments. Our results suggested regulating roles of ethylene on the JA biosynthesis and signaling pathway during fruit ripening and senescence.

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39

Li, Yun, Wu, Qu, Duan, and Jiang. "Combination of Transcriptomic, Proteomic, and Metabolomic Analysis Reveals the Ripening Mechanism of Banana Pulp." Biomolecules 9, no. 10 (September 23, 2019): 523. http://dx.doi.org/10.3390/biom9100523.

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The banana is one of the most important fruits in the world. Bananas undergo a rapid ripening process after harvest, resulting in a short shelf. In this study, the mechanism underlying pulp ripening of harvested bananas was investigated using integrated transcriptomic, proteomic, and metabolomic analysis. Ribonucleic acid sequencing (RNA-Seq) revealed that a great number of genes related to transcriptional regulation, signal transduction, cell wall modification, and secondary metabolism were up-regulated during pulp ripening. At the protein level, 84 proteins were differentially expressed during pulp ripening, most of which were associated with energy metabolism, oxidation-reduction, cell wall metabolism, and starch degradation. According to partial least squares discriminant analysis, 33 proteins were identified as potential markers for separating different ripening stages of the fruit. In addition to ethylene’s central role, auxin signal transduction might be involved in regulating pulp ripening. Moreover, secondary metabolism, energy metabolism, and the protein metabolic process also played an important role in pulp ripening. In all, this study provided a better understanding of pulp ripening of harvested bananas.

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40

Kevresan, Zarko, Jasna Mastilovic, Snezana Sinadinovic-Fiser, Natasa Hrabovski, and Tanja Radusin. "Spice paprika volatiles as affected by different postharvest ripening treatments of red pepper (Capsicum annuum L.) variety aleva NK." Acta Periodica Technologica, no. 44 (2013): 75–86. http://dx.doi.org/10.2298/apt1344075k.

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The influence of post-harvest ripening conditions of pepper Aleva NK picked in red maturity stage on the composition of volatiles in spice paprika was investigated by GCMS. The post-harvest ripening in the dark and under daylight was conducted under semicontrolled conditions for two weeks. The obtained chromatograms indicated that the aroma of investigated spice paprika consisted of a large number of volatile compounds regardless of the application and conditions of the post-harvest ripening. The main volatiles of the analyzed paprika samples were fatty acids and their esters, terpenes and terpenoides and aldehydes and ketones. The share of fatty acids and their esters decreased during the post-harvest ripening, and the ripening in the dark favored the decrease. The share of terpenes and terpenoides and the share of aldehydes and ketones in the total volatiles increased during the post-harvest ripening. The post-harvest ripening in the dark favored the increase of the share of terpenes and terpenoides, while the ripening under daylight favored the increase of the share of aldehydes and ketones.

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41

Saltveit, Mikal E. "INTERNAL CARBON DIOXIDE AND ETHYLENE LEVELS IN TOMATO FRUIT RIPENING ATTACHED TO OR DETACHED FROM THE PLANT." HortScience 28, no. 5 (May 1993): 510g—510. http://dx.doi.org/10.21273/hortsci.28.5.510g.

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The internal concentration of CO2 and C2H4 and the stage of ripeness was periodically measured in tomato fruit (Lycopersicon esculentum cv. Castelmart) attached to and detached from the plant. An external collection apparatus permitted nondestructive sampling of internal gases. The concentration of CO2 and C2H4 in the collection apparatus had equilibrated with the internal gas concentrations after 18 hr. A 20-fold increase in C2H4 during ripening of detached tomato fruit was paralleled by a 3-fold increase in CO2 concentration. Ripening attached fruit exhibited a 100-fold rise in C2H4 during ripening, but lacked a ripening associated climacteric rise in O02. CO2 did increase 2-fold in an erratic fashion during ripening of attached fruit, but the increase did not show any correspondence to increased C2H4 or ripening associated color changes. In tomato fruit, it appears that a CO2 climacteric per se, which has been considered an intrinsic quality of certain ripening fruit, may not be necessary for the ripening of “climacteric” fruit at all, but may instead be an artifact of using harvested fruit.

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42

Song, Yunbo, Hanzhi Liang, Jiechun Peng, Shenghua Ding, Xuewu Duan, and Yang Shan. "Application of L-Cysteine Hydrochloride Delays the Ripening of Harvested Tomato Fruit." Foods 13, no. 6 (March 9, 2024): 841. http://dx.doi.org/10.3390/foods13060841.

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Fruit ripening is controlled by internal factors such as hormones and genetic regulators, as well as external environmental factors. However, the impact of redox regulation on fruit ripening remains elusive. Here, we explored the effects of L-cysteine hydrochloride (LCH), an antioxidant, on tomato fruit ripening and elucidated the underlying mechanism. The application of LCH effectively delayed tomato fruit ripening, leading to the suppression of carotenoid and lycopene biosynthesis and chlorophyll degradation, and a delayed respiration peak. Moreover, LCH-treated fruit exhibited reduced hydrogen peroxide (H2O2) accumulation and increased activities of superoxide dismutase (SOD), catalase (CAT), and monodehydroascorbate reductase (MDHAR), compared with control fruit. Furthermore, transcriptome analysis revealed that a substantial number of genes related to ethylene biosynthesis (ACS2, ACS4, ACO1, ACO3), carotenoid biosynthesis (PSY, PDS, ZDS, CRTISO), cell wall degradation (PG1/2, PL, TBG4, XTH4), and ripening-related regulators (RIN, NOR, AP2a, DML2) were downregulated by LCH, resulting in delayed ripening. These findings suggest that the application of LCH delays the ripening of harvested tomato fruit by modulating the redox balance and suppressing the expression of ripening-related genes.

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Quijada, Narciso M., Stephan Schmitz-Esser, Benjamin Zwirzitz, Christian Guse, Cameron R. Strachan, Martin Wagner, Stefanie U. Wetzels, Evelyne Selberherr, and Monika Dzieciol. "Austrian Raw-Milk Hard-Cheese Ripening Involves Successional Dynamics of Non-Inoculated Bacteria and Fungi." Foods 9, no. 12 (December 11, 2020): 1851. http://dx.doi.org/10.3390/foods9121851.

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Cheese ripening involves successional changes of the rind microbial composition that harbors a key role on the quality and safety of the final products. In this study, we analyzed the evolution of the rind microbiota (bacteria and fungi) throughout the ripening of Austrian Vorarlberger Bergkäse (VB), an artisanal surface-ripened cheese, by using quantitative and qualitative approaches. The real-time quantitative PCR results revealed that bacteria were more abundant than fungi in VB rinds throughout ripening, although both kingdoms were abundant along the process. The qualitative investigation was performed by high-throughput gene-targeted (amplicon) sequencing. The results showed dynamic changes of the rind microbiota throughout ripening. In the fresh products, VB rinds were dominated by Staphylococcus equorum and Candida. At early ripening times (14–30 days) Psychrobacter and Debaryomyces flourished, although their high abundance was limited to these time points. At the latest ripening times (90–160 days), VB rinds were dominated by S. equorum, Brevibacterium, Corynebacterium, and Scopulariopsis. Strong correlations were shown for specific bacteria and fungi linked to specific ripening periods. This study deepens our understanding of VB ripening and highlights different bacteria and fungi associated to specific ripening periods which may influence the organoleptic properties of the final products.

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Yue, Qianyu, Xinyue Yang, Pengda Cheng, Jieqiang He, Wenyun Shen, Yixuan Li, Fengwang Ma, Chundong Niu, and Qingmei Guan. "Heterologous Overexpression of Apple MdKING1 Promotes Fruit Ripening in Tomato." Plants 12, no. 15 (August 2, 2023): 2848. http://dx.doi.org/10.3390/plants12152848.

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Fruit ripening is governed by a complex regulatory network, and ethylene plays an important role in this process. MdKING1 is a γ subunit of SNF1-related protein kinases (SnRKs), but the function was unclear. Here, we characterized the role of MdKING1 during fruit ripening, which can promote fruit ripening through the ethylene pathway. Our findings reveal that MdKING1 has higher expression in early-ripening cultivars than late-ripening during the early stage of apple fruit development, and its transcription level significantly increased during apple fruit ripening. Overexpression of MdKING1 (MdKING1 OE) in tomatoes could promote early ripening of fruits, with the increase in ethylene content and the loss of fruit firmness. Ethylene inhibitor treatment could delay the fruit ripening of both MdKING1 OE and WT fruits. However, MdKING1 OE fruits turned fruit ripe faster, with an increase in carotenoid content compared with WT. In addition, the expression of genes involved in ethylene biosynthesis (SlACO1, SlACS2, and SlACS4), carotenoid biosynthesis (SlPSY1 and SlGgpps2a), and fruit firmness regulation (SlPG2a, SlPL, and SlCEL2) was also increased in the fruits of MdKING1 OE plants. In conclusion, our results suggest that MdKING1 plays a key role in promoting tomato fruit ripening, thus providing a theoretical basis for apple fruit quality improvement by genetic engineering in the future.

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45

Suntichaikamolkul, Nithiwat, Lalida Sangpong, Hubert Schaller, and Supaart Sirikantaramas. "Genome-wide identification and expression profiling of durian CYPome related to fruit ripening." PLOS ONE 16, no. 11 (November 30, 2021): e0260665. http://dx.doi.org/10.1371/journal.pone.0260665.

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Durian (Durio zibethinus L.) is a major economic crop native to Southeast Asian countries, including Thailand. Accordingly, understanding durian fruit ripening is an important factor in its market worldwide, owing to the fact that it is a climacteric fruit with a strikingly limited shelf life. However, knowledge regarding the molecular regulation of durian fruit ripening is still limited. Herein, we focused on cytochrome P450, a large enzyme family that regulates many biosynthetic pathways of plant metabolites and phytohormones. Deep mining of the durian genome and transcriptome libraries led to the identification of all P450s that are potentially involved in durian fruit ripening. Gene expression validation by RT-qPCR showed a high correlation with the transcriptome libraries at five fruit ripening stages. In addition to aril-specific and ripening-associated expression patterns, putative P450s that are potentially involved in phytohormone metabolism were selected for further study. Accordingly, the expression of CYP72, CYP83, CYP88, CYP94, CYP707, and CYP714 was significantly modulated by external treatment with ripening regulators, suggesting possible crosstalk between phytohormones during the regulation of fruit ripening. Interestingly, the expression levels of CYP88, CYP94, and CYP707, which are possibly involved in gibberellin, jasmonic acid, and abscisic acid biosynthesis, respectively, were significantly different between fast- and slow-post-harvest ripening cultivars, strongly implying important roles of these hormones in fruit ripening. Taken together, these phytohormone-associated P450s are potentially considered additional molecular regulators controlling ripening processes, besides ethylene and auxin, and are economically important biological traits.

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46

Robin, Khaled, and Tasnima Zannat. "Chemical Changes in Mango (CV.Fazli) as Affected by Fruit Maturity and Condition of Ripening." International Journal of Nutrition and Food Sciences 13, no. 2 (April 2, 2024): 24–30. http://dx.doi.org/10.11648/j.ijnfs.20241302.13.

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An experiment was carried out at the Department of Horticulture and Department of Biochemistry of Bangladesh Agricultural University, Mymensingh. The objectives of the experiment were to evaluate the pattern of chemical changes associated with ripening and the numbers of days required for full ripening of mango (CV.Fazli) harvested at three maturity stages and preserved under different ripening conditions, viz; control, spread over brown paper, bamboo basket covering with straw, spread on straw and calcium carbide. The fruits were assessed for chemical changes during ripening. Some of the chemical properties such as sugar content (reducing, non-reducing and total), total soluble solid and pH of pulp increased while titratable acidity and vitamin C (ascorbic acid) content decreased with the increase in the duration of ripening. In respect of all chemical parameters, mature fruits kept in bamboo basket covering with straw showed best performance whereas CaC2 treated fruits showed poorer performance though good colours were developed. The ripening conditions maturity stages showed significant variations in relation to days required for full ripening. Among the treated and untreated mature mango fruits, bamboo basket covering with straw and spread on straw exhibited better ripening performance. Over- mature mango kept in bamboo basket covering with straw required the lowest days for full ripening but at 9th day of ripening some fruits were not in edible conditions whereas mature fruits kept in the same conditions were in edible conditions.

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47

Harshitha, Naga, A. Manohar Rao, and Veena Joshi. "Effect of Naturally Available Materials on Ripening Behaviour of Sapota Cv. Kalipatti." Journal of Advances in Biology & Biotechnology 27, no. 6 (May 8, 2024): 150–59. http://dx.doi.org/10.9734/jabb/2024/v27i6876.

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Анотація:

The present investigation entitled “Studies on the effect of naturally available materials on ripening behaviour of Sapota (Manilkara achras (Mill) Fosberg) Cv. Kalipatti.” was carried out at PG laboratory in College of Horticulture, Rajendranagar during 2016 – 2017 and 2017 - 2018. Four different treatments involving sapota leaves, Paddy straw, Paper shreds and gunny bags were used for getting uniform ripening in sapota in completely randomized design with four replications. Each treatment consisted of 20 fruits per replication. Various physical parameters like physiological loss in weight, number of days for ripening, firmness, ripening, shelf life and spoilage were recorded. Among naturally available materials for ripening of fruits, the use of gunny bags (T4) recorded minimum physiological loss in weight (13.77 %), number of days taken for ripening (5.50 days) and maximum shelf life (11.50 days). Maximum ripening percent (73.70 %) was recorded with fruits ripened in paddy straw (T2).

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48

Koslanund, Rumphan, Douglas D. Archbold, and Kirk W. Pomper. "Pawpaw [Asimina triloba (L.) Dunal] Fruit Ripening. II. Activity of Selected Cell-wall Degrading Enzymes." Journal of the American Society for Horticultural Science 130, no. 4 (July 2005): 643–48. http://dx.doi.org/10.21273/jashs.130.4.643.

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Pawpaw fruit were harvested at the advent of the ripening process and were ripened at room temperature. Based on fruit firmness and respiration and ethylene production rates at harvest and during ripening, fruit were classified into one of four categories: preripening (no to very slight loss of firmness; preclimacteric), early ripening (some softening; increasing rates of ethylene and CO2 production), mid-ripening (soft; at or just past climacteric), and late ripening (very soft; postclimacteric). The activities of the cell-wall degrading enzymes polygalacturonase (PG), endo-(1→4)ß-D-glucanase (EGase), and endo-ß-1,4-mannanase (MAN) were low in the preripening and early ripening stages, increased dramatically by mid-ripening coincident with the respiratory and ethylene climacterics, and decreased at late ripening. However, pectin methylesterase (PME) activity per milligram protein was highest at the green stage when the fruit firmness was high and decreased as ripening progressed. Tissue prints indicated both EGase and MAN increased as ripening proceeded. The EGase activity was evident near the seeds and the surface of the fruit at preripening and eventually spread throughout, while MAN activity was evident near the fruit surface at preripening and was progressively expressed throughout the flesh as fruit ripened. The greatest decline in fruit firmness occurred between pre- and early ripening, before the peak activities of PG, EGase, and MAN, although MAN exhibited the greatest relative increase of the three enzymes in this period. The data suggest that PME may act first to demethylate polygalacturonate and may be followed by the action of the other enzymes resulting in cell wall disassembly and fruit softening in pawpaw.

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49

Wang, Yuanmo, Qingzhen Zhu, Songzhong Liu, Leizi Jiao, and Daming Dong. "Rapid Determination of Different Ripening Stages of Occidental Pears (Pyrus communis L.) by Volatile Organic Compounds Using Proton-Transfer-Reaction Mass Spectrometry (PTR-MS)." Foods 13, no. 4 (February 19, 2024): 620. http://dx.doi.org/10.3390/foods13040620.

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Determination of Occidental pear (Pyrus communis) ripening is difficult because the appearance of Occidental pears does not change significantly during the ripening process. Occidental pears at different ripening stages release different volatile organic compounds (VOCs), which can be used to determine fruit ripeness non-destructively and rapidly. In this study, VOCs were detected using proton-transfer-reaction mass spectrometry (PTR-MS). Notably, data were acquired within 1 min. Occidental pears harvested at five separate times were divided into three ripening stages: unripe, ripe, and overripe. The results showed that the composition of VOCs differed depending on the ripening stage. In particular, the concentrations of esters and terpenes significantly increased during the overripe stage. Three ripening stages were clearly discriminated by heatmap clustering and principal component analysis (PCA). This study provided a rapid and non-destructive method to evaluate the ripening stages of Occidental pears. The result can help fruit farmers to decide the optimum harvest time and hence reduce their economic losses.

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de Haan, W., K. J. Otten, J. J. M. Heynen, H. Folkerts, and M. Elsman. "Field monitoring of ripening of dredged material at three sites in the Netherlands (preliminary results)." Water Science and Technology 37, no. 6-7 (March 1, 1998): 371–78. http://dx.doi.org/10.2166/wst.1998.0774.

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Ripening of dredged material in a deposit is a natural ‘drying’ process by which raw dredged material transforms into soil. The aim of ripening is to obtain soil which complies with environmental legislations and geotechnical specifications for application in earthworks (e.g. dikes, noise reduction banks, landfill covers). The paper deals with the background and contents of a monitoring programme on the ripening behaviour of clayey, peaty, and sandy dredged material, and changes in chemical composition, especially of organic compouds, and leaching characteristics during ripening. The main objectives of the monitoring programme are (1) to develop a management system for the ripening process, (2) to quantify the input and output volumes of dredged material, and (3) to develop guidelines for the design of (transit) deposits. The results of the monitoring programme will also be used for calibration and validation of a computer model on ripening. Prelimanary results on ripening of clayey material and biodegration of PAH and mineral oil are presented. On the basis of these results it is expected that large volumes of slightly to moderately contaminated dredged material are suitable for beneficial use after ripening.

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