Main Article Content
Abstract
Ripening is an irreversible biochemical change during the maturation of fruits. Due to simultaneous ripening in various crops there is market glut, results in huge spoilage loss and poor revenue to the grower. During fruit ripening ethylene production is increased. If somehow, we are able to regulate the production of ethylene, ripening can be delayed. This concept can be implemented with different chemicals which inhibit the production of ethylene or minimize its production. At the same time the production of ethylene may be inclined by using various chemicals. This approach will cause early, flexible harvesting and marketing of the fruits. Above all, manipulation of ripening time will help to avoid market glut, significant reduction of post-harvest losses and add more income to the grower. As for as quality of the produce is concerned, it is cleared in reviewed literature that there is no difference in sensory quality and biochemical composition of the produce when treated with different chemicals that induce ripening. Only the important point to keep in mind is the safe limit and edible nature of the chemical to be used in this concern.