In normal conditions or traditional ripening practices (keeping the fruit in a covered box with paddy stow) these fruits require 7-8 days to become ready to eat. We want them ready to eat in 2 days due to market demands. Kindly provide detailed information.
Which Ethylene product should be used? At what concentration? For how many mangos? How to treat the fruits? Is there any quality issue after that treatment? Any lab standards for treatment?
Dear prabhu,
ethylene concentration of 10-20 ppm is enough. bcoz once exogenous ethylene started to initiate the ripening process, it will automatically induce the indogenous ethylene to over produce.
in india u can find the ethylene under the commercial name of ethepon
for treating the fruits with ethylene, there is no lab standards bcoz it is an gas hormone and its not harmfull to human health.
It depends on the temperature. Exposure to 150 ppm ethylene for 24 hours at 20 to 22°C, 90-95% RH and CO2 below 1% should result in uniform ripening within 48-60 h. It is important to remove CO2, otherwise the process will be slowed. You can use lower ethylene concentrations, but ripening will not be so uniform.
For application you should buy ethepon which is a mixture of an ethylene generating substance (chloro ethyl phosporic acid) in nitrogen. Ethrel 48 is a registered trade mark with 48 % w/v.
Yes, I agree with Perla regarding ethylene treatment. You have to be more specific about temperature, RH, O2 and CO2 concentration. At ambient room temp (20-220C), I prefer 300 ppm for 24 hr as spray on fruit for uniform ripening within 2 days.
Mango is a climatric fruit, so ethylene concentration of 10-20 ppm is sufficient for ripenig of mango. bcoz once exogenous ethylene started to initiate the ripening process, observe the internal changes in mango. it will automatically induce the indogenous ethylene to over produce but mango ripens within 2 days required more cincentration of ethylene (150-300ppm) for 24 hrs.
Beside above factors correctly discussed , maturity of fruit at harvest is critical.If fruits slightly immature ,after exposure to ethylene treatment, may develops uniform couloring and softening,but will lack sweetness and flavour of that particular variety. Also may detoriate quickly.
i think concentration of 500 is best and may induce ripening process
I agree with Mr Umesh and Mr Morad. Don't try to ripe in two days. We did for Alphonso with 120 to 150ppm. Above that level , there is no significant benefit. Temperature at 26-24 deg helped us for quick ripening. It took 4days for good quality. I recommend this practice,as we had experience for ripening of 2000 MT OF MANGOES
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