How Do Fruits Ripen?

Moirangthem, Kamaljit; Tucker, Gregory A.

doi:10.3389/frym.2018.00016

Cited by 13 publications

(3 citation statements)

References 4 publications

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“…Metabolite that shows the highest VIP score in peel after inositol is mannose. Mannose is known as a component of the plant cell wall, specifically hemicellulose [47]. The previous report mentioned that the concentration of mannose was decreased during fruit development, hence support our findings shown in Figure 6b [48].…”

Section: Discussionsupporting

confidence: 91%

GC-MS Based Metabolite Profiling to Monitor Ripening-Specific Metabolites in Pineapple (Ananas comosus)

et al. 2020

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Pineapple is one of the most cultivated tropical, non-climacteric fruits in the world due to its high market value and production volume. Since non-climacteric fruits do not ripen after harvest, the ripening stage at the time of harvest is an important factor that determines sensory quality and shelf life. The objective of this research was to investigate metabolite changes in the pineapple ripening process by metabolite profiling approach. Pineapple (Queen variety) samples from Indonesia were subjected to GC-MS analysis. A total of 56, 47, and 54 metabolites were annotated from the crown, flesh, and peel parts, respectively. From the principal component analysis (PCA) plot, separation of samples based on ripening stages from C0–C2 (early ripening stages) and C3–C4 (late ripening stages) was observed for flesh and peel parts, whereas no clear separation was seen for the crown part. Furthermore, orthogonal projection to latent structures (OPLS) analysis suggested metabolites that were associated with the ripening stages in flesh and peel parts of pineapple. This study indicated potentially important metabolites that are correlated to the ripening of pineapple that would provide a basis for further study on pineapple ripening process.

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Section: Discussionsupporting

confidence: 91%

GC-MS Based Metabolite Profiling to Monitor Ripening-Specific Metabolites in Pineapple (Ananas comosus)

et al. 2020

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“…To allow for longer transport times, reduce the risk of damage during packing and transport, and enable longer storage in warehouses, many climacteric fruits are harvested before they begin to ripen. E.g., tomatoes, bananas, and pears are typically harvested when they are mature but unripened-when they are hard and green [56].…”

Section: Box 2: Fruit Ripening Roomsmentioning

confidence: 99%

Computationally predicting the performance of gas sensor arrays for anomaly detection

Morris,

Simon

2024

Preprint

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In many gas sensing tasks, we simply wish to become aware of gas compositions that deviate from normal, "business-as-usual" conditions. We provide a methodology, illustrated by example, to computationally predict the performance of a gas sensor array design for detecting anomalous gas compositions. Specifically, we consider a sensor array of two zeolitic imidazolate frameworks (ZIFs) as gravimetric sensing elements for detecting anomalous gas compositions in a fruit ripening room. First, we define the probability distribution of the concentrations of the key gas species (CO₂, C₂H₄, H₂O) we expect to encounter under normal conditions. Next, we construct a thermodynamic model to predict gas adsorption in the ZIF sensing elements in response to these gas compositions. Then, we generate a synthetic training data set of sensor array responses to "normal" gas compositions. Finally, we train a support vector data description to flag anomalous sensor array responses and test its false alarm and missed-anomaly rates under conceived anomalies. We find the performance of the anomaly detector diminishes with (i) greater variance in humidity, which can mask CO₂ and C₂H₄ anomalies or cause false alarms, (ii) higher levels of noise emanating from the transducers, and (iii) smaller training data sets. Our exploratory study is a step towards computational design of gas sensor arrays for anomaly detection.

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“…According to Deglas (2023), the high storage temperature can ripen the fruit quickly and produce many volatile compounds. According to Moirangthem and Tucker (2018), the increased ripeness of the fruit can produce a delicious taste and aroma. According to Nasution et al (2019), edible coating can retain a fruity aroma during storage.…”

Section: Aromamentioning

confidence: 99%

The Effect of Temperature and Concentration Edible Coating of Aloe Vera Gel (Aloe Vera L.) to The Shelf Life and Sensory of Tomatoes (Solanum lycopersicum L. cv Momotaro)

Tobing,

Mulyaningsih,

Aziz

2023

IJAR

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Tomatoes (Solanum lycopersicum L. cv Momotaro) with a creeping growth or indeterminate type generally grown in the highlands have high economic value. Momotaro tomatoes were classified as climacteric fruits that are easily damaged after harvest. So, it is necessary to do low-temperature treatment and edible Aloe vera gel coating to extend shelf life and sensory. This research aims to determine the effect of low-temperature storage and the concentration of aloe vera gel edible coating, which can extend the shelf life and sensory of Momotaro tomatoes. This study used a complete randomized design of the nested pattern, with treatment edible coating aloe vera gel consisting of 3 concentrations, namely control treatment (without coating), concentration coating 50%, concentration coating 100% nested in temperatures 5°C, 10°C, 15°C, and room temperature (27°C). Conclusions from results showed that the temperature treatment of 10°C and the edible coating treatment of aloe vera gel with a concentration of 50% nested at 10°C, have better results in extending the shelf life and sensory of Momotaro tomatoes to more than 30 days because the maturity level of Momotaro tomatoes has not yet reached its chemical peak. The temperature treatment and concentration of aloe vera coating positively contribute to extending the shelf life and sensory of Momotaro tomatoes.

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How Do Fruits Ripen?

Cited by 13 publications

References 4 publications

GC-MS Based Metabolite Profiling to Monitor Ripening-Specific Metabolites in Pineapple (Ananas comosus)

GC-MS Based Metabolite Profiling to Monitor Ripening-Specific Metabolites in Pineapple (Ananas comosus)

Computationally predicting the performance of gas sensor arrays for anomaly detection

The Effect of Temperature and Concentration Edible Coating of Aloe Vera Gel (Aloe Vera L.) to The Shelf Life and Sensory of Tomatoes (Solanum lycopersicum L. cv Momotaro)

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