effect of ethylene on fruit ripening

Maturation is the beginning of the process kelayuan, organizations disrupted cells, where the enzyme mix, resulting in hydrolysis, namely splitting chlorophyll, starch, pectin and tannins, forming: ethylene, pigment, flavor, energy and polypeptides.
Affecting the activity of ethylene are:
1. Temperature. High temperature (> 350C) ethylene formation does not occur. The optimum temperature of formation of ethylene (tomatoes, apples) 320C, while for the other fruits lower.
2. Mechanical wounding and infection. Fruit broken, bruised, and a nest of caterpillars eat
3. Radioactive rays
4. Presence of O2 and CO2. When O2 is lowered and elevated CO2 inhibited the maturation process. And if the situation does not occur anaerobically ethylene formation
5. The interaction with the hormone auxin. If the concentration of auxin increases, ethylene will increase
6. The level of maturity
Ethylene can accelerate the klimaterik:
• Avocados are stored in normal air will mature after 11 days
• When available 10 ppm ethylene for 24 hours, then the fruit will mature on the sixth day.



2.1.2 Sources of Ethylene in the Environment
Form of air pollutants during postharvest confectionary, burning, lamp type lights, cigarette smoke, and rubber materials are exposed to heat or UV light and virus infected plants.
The process of protein synthesis occurs in the maturation process of natural or hormonal glance, where the protein is synthesized as soon as the process of maturation. Fruit ripening and inhibited by protein synthesis in the early phase siklohexamin klimatoris after siklohexamin missing, then the synthesis of ethylene not have problems. Synthesis of ribonucleic also required in the process of maturation. Ethylene enhances the synthesis of RNA on a green mango.
Ethylene can also be formed by the activity of auxin and ethylene able to eliminate the activity of auxin as ethylene can damage cell polarity transport, on condition anearobpembentukan inhibited ethylene, O2 than temperature also affects the formation of ethylene. Ethylene formation rate decreases at temperatures above 30 0 C and stopped at a temperature of 40 0 ​​C, so that the mass storage of the fruit with anaerobic conditions would stimulate the formation of ethylene by the fruit. Ethylene produced by the cumulative effect of each fruit and fruit stimulate others to mature faster.
Fruit based content amilumnya, divided into fruit and fruit klimaterik nonklimaterik. Klimaterik fruit is a fruit that contains a lot of starch, sepertipisang, mango, apple and avocado ripeness can be stimulated by ethylene. Etilenendogen produced by the fruit that has been cooked by itself can stimulate the maturation of the fruit bunch brooded. The fruit is a fruit that contains nonklimaterik amilumnya few, such as oranges, grapes, watermelon and pineapple. Provision of ethylene on the type of fruit can stimulate respiration rate, but can not stimulate endogenous ethylene production and ripening fruit.
Physiological changes that occur sealam maturation process is the process of respiration kliamterik, allegedly in the process of ripening by ethylene affects respiration klimaterik in two ways, namely:
1. Ethylene affects membrane permeability, cell permeability becomes so great, that resulted in the softening process that accelerated respiration metabolism.
2. During klimaterik, increased protein content and is believed to stimulate protein synthesis of ethylene over at that point. Proteins are formed will be seen in the maturation process and the process klimaterik enzymes increased respiration.

Fruits of significant importance as the source vitamine, mineral, and other zatzat in nutrition support. Fruits can be eaten both raw state or after reaching maturity. Most of the fruit is eaten is the fruit that has reached maturity. To improve the yield of fruit that ripen either kualias and quantity of certain substances can be tried with the other growth regulator substances Ethylene. By knowing the role of ethylene in fruit ripening we can determine its use in fruit ripening industry or even prevent the production and storage activities in an effort ethyelen fruits. Ethylene originally known in ripe fruit by the carrier for shipment from tropica fruit Yamaika to Europe in 1934, at the ripe banana up out of gas that can also stimulate the maturation of immature fruit. Since then Ethylene (CH2 = CH2) is used as a means of ripening fruit in the industry.
Ethylene is a gas that can be classified as a growth regulator substances (phytohormon) active in maturation. Can be called as a hormone because it has met the requirements of the hormone, which is produced by plants, besifat car in plant tissues and is an organic compound. As with other hormone ethylene also influential in the growth and development of plants such as potato tuber dormancy break, induces the release of the leaves or leaf abscission, induce flowering pineapple. Denny and Miller (1935) found that ethylene in fruit, flowers, seeds, leaves and fruit ripening akar.Proses often associated with a series of changes that can be seen include the color, aroma, consistency and flavor (taste and odor). The combination of these attributes will contribute to the possibility of delicious edible fruits. The ripening process is preceded by a climacteric fruit (the fruit climacteric).