Chapter 1 Introduction 01 Chapter 2 Literature Survey 04 2.1. Ripening of Fruits 2.1.1. Introduction 04 2.1.2. Respiration 05 2.1 3 Activity of Ethylene 08 2.1.4 Influence of Other Compounds on the Receptors 17 2.1.5 Ethylene Releasing Compounds 18 2.5.2. Marketing Sequence and Losses in Sri Lanka 52 2.5.3. Pigments in Tomato 53 ff 2.5.4. Effect of Postharvest storage 53 2.5.5. Biosynthetic pathway of pigments 2.5.6. Moisture Content 55 2.5.7. Organic Acids 2.5.8. Carbohydrates 2.5.9. Volatile Components 2.5.10. Phenolic Compounds Chapter 3-Scope of thesis 58 Chapter 4 Materials and Methods Experiments with Banana 4.1 Influence of Ethylene Gas on Ripening of Banana 60 4.2 Influence of 2Chloroethyl Phosphonic (ethrel) acid on 64 Ripening Attributes of Banana. 4.3 Comparative Effects of Selected Ripening Agents on 67 Physico-chemical and organoleptic Characteristics of banana. 4.4 Influence of Temperature on Ripening of Banana 68 4.5 Minimum Threshold Time to Ripen Banana 69 Iv Experiments with Papaya 4.6 Influence of Ethylene Gas on Ripening of Papaya 71 4.7 Influence of 2Chloroethyl Phosphonic (ethrel) acid on Ripening Attributes of Papaya (variety Rathna) 4.8. Influence of 2Chloroethyl Phosphonic (ethrel) acid on Colour 73 development of Papaya (mixed varieties) 4.9 Comparative Effects of Selected Ripening Agents on physico-75 chemical and organoleptic Characteristics of Papaya. 4.10 Influence of Temperature on Ripening of Papaya 76 Experiments with Mango 4.11 Influence of Ethylene Gas on Ripening of Mango 78 4.12 Influence of 2Chloroethyl Phosphonic (ethrel) acid on Ripening Attributes of Mango 4.13 Comparative Effects of Selected Ripening Agents on mango 4.14 Influence of Temperature on Ripening of Mango V 4.15 Study of Physico-chemical Parameters of Mango 82 During Development (71h to week) 4.16 Influence of the Maturity Stage on the Quality 84 of Mango Exposed to Ethylene. Experiments with Tomato 4.17 Influence of Ethylene Gas on Ripening of Tomato 85 4.18 Influence of 2Chloroethyl Phosphonic (ethrel) acid 87 on Ripening Attributes of Tomato 4.19 Comparative Effects of Selected Ripening Agents 88 on physico-chemical and Organoleptic Characteristics of Tomato 4.20 Influence of Temperature on Ripening of Tomato 90 4.21 Development of Red Colour in Harvested Tomato 91 via Light Treatment at Ambient Temperature. vi 4.22. Development of Red Colour in Harvested Tomato 92 via Light Treatment at Low Temperature 4.23. Effect of Temperature and Time on Storage of Tomato 93 4.24 Influence of Ethrel and Temperature on Ripening of 95 Stored Tomato Chapter 5 Results Experiments with Banana 5.1 Influence of Ethylene Gas on Ripening of Banana 5.2 Influence of 2Chloroethyl Phosphonic (ethrel) acid on Ripening Attributes of Banana. I wish to express my gratitude and heartfelt thanks to my supervisor Dr. Shanthi Wilson Wijerathnam, Manager Postharvest Technology group of the Industrial Technological Institute for her invaluable advice, encouragement, guidance and support extended to me at all times during the period of my rese...