What is the composition of the fruit s ripening agent and what is the principle

Ethylene achieves the effect of ripening fruit by regulating fruit respiration:

1) Ethylene binds to the cell membrane through the receptor to enhance membrane permeability and gas exchange.

accelerate, oxidation is strengthened;

2) Ethylene can induce the synthesis of mRNA of respiratory enzymes and improve the content of respiratory enzymes.

and can increase the activity of respiratory enzymes, satisfying the fruit ripening process.

the transformation of various organic matter and the softening of fruits;

3) Ethylene can induce cell wall hydrolase activity and fruit softening.

Respiratory climactericWhen the fruit reaches a certain level of ripeness, the breathing rate first decreases, then suddenly increases, and finally decreases, at which point the fruit enters the full ripening stage. The sudden change in breathing marks the beginning of ripening of the fruit.

and reach an edible state, and the ripe fruit is not resistant to storage.

What we commonly use now is ethephon:

Ethephon (2-chloroethylphosphonic acid) – liquid ethylene".

1.Promotes lateral growth of stems: "triple reaction".

2.Ripening of the fruit.

3.Promotes shedding and aging.

4.Discharge of secondary biomass.

5.Promote pineapple flowering and increase cucumber female flowers.

Ethylene. For plants, there are six hormones, and plant growth and development are regulated by the six hormones. Ethylene is one of them, which is Cui Shusu. Thank you.

Please, is it good for the ripening agent to be ethylene? It is an analogue of ethylene that promotes the ripening of seeds and the maturation of cells, and therefore the ripening of fruits, but not development.

It should be ethylene that can be vaguely ripened.

Generally, ethylene is also different, but ethylene is used the most.

Ethylene. I don't know how this works...But that's what the textbook says.

It is ethylene that works, and the commonly used ripening agent is ethephon.

I don't know the principle.

Ethylene achieves the effect of ripening fruit by regulating fruit respiration:

1) Ethylene is sensitized to the cell membrane through the receptor, which enhances the membrane permeability and gas exchange.

accelerate, oxidation is strengthened;

2) Ethylene can induce the synthesis of mRNA of respiratory enzymes and improve the content of respiratory enzymes.

and can increase the activity of respiratory enzymes, satisfying the fruit ripening process.

the transformation of various organic matter and the change of fruit with soft branches;

3) Ethylene can induce the activity of hydrolase in the cell wall and the softening of fruits.

Respiratory climactericWhen the fruit reaches a certain level of ripeness, the breathing rate first decreases, then suddenly increases, and finally decreases, at which point the fruit enters the full ripening stage. The sudden change in breathing marks the beginning of ripening of the fruit.

and reach an edible state, and the ripe fruit is not resistant to storage.

What we commonly use now is ethephon:

Ethephon (2-chloroethylphosphonic acid) – liquid ethylene".

1.Promotes lateral growth of stems: "triple reaction".

2.Ripening of the fruit.

3.Promotes shedding and aging.

4.Discharge of secondary biomass.

5.Promote pineapple flowering and increase cucumber female flowers.

1. Pears. Some vendors use bulking pigment and oxytocin to make it premature, and then bleaching and dyeing it with bleaching powder and colorant (tartrazine). Processed pear juice has little flavor and is sometimes accompanied by an off-flavored and rancid smell. This poisonous pear has a short storage time and is perishable.

2. Watermelon. Bulking agent to enlarge, such as the use of ripening agents, bulking agents and highly toxic pesticides by some traders in excess of the standard, the stripes on the skin of this watermelon are uneven, the melon pulp is fresh after cutting, and the melon seeds are white and have a peculiar smell.

3. Mango. Quicklime covers yellow, some traders use quicklime to cover green mango with yellow, so that the skin looks yellow and clear, but it tastes no mango flavor, and there is also the problem of excessive use of preservatives.

4. Apples. Erythrotropin to increase color, some traders use bulking hormin to promote one, erythrogenin to increase color, preservatives to keep fresh. Excessive use of bulkingin, erythrocin, and preservatives can harm the liver.

There are also some retail fruit sellers who will also label apples with industrial paraffin wax in order to retain moisture and make the fruit bright and attractive.

5. Persimmons. Some vendors use yeast to ripen raw persimmons, and yeast or ripening agents are used to ripen them, but the sweetness of persimmons is greatly reduced. There are also fruit farmers who put a "test spirit" on the raw persimmon Tiba to make it red.

These chemicals will produce residues that make persimmons poisonous. Autumn is more comfortable than summer and winter, but autumn often has the phenomenon of heavy moisture in the body, and if the moisture is not removed, it will bring a series of harms. At this time, it is not advisable to take too much tonic, and you can eat some food to dispel dampness.

Fruit ripening agent is ethylene or ethanol and other substances, which are naturally occurring growth hormones in plants, which are harmless to the human body and can regulate the maturity and aging of plants.

There are a lot of fruits in the market that need to be shipped from far away, such as bananas, mangoes, kiwis, etc. These fruits tend to spoil easily and may have rotted by the time they reach their destination if they are transported until they are fully ripe. In order for these fruits to "withstand" long-distance transportation, they can only be picked before they are ripe, and the fruit is often astringent, hard and inedible.

Ripening agents are often required to mature them, and ethylene is the most commonly used ripening agent.

Ethylene only needs to be added in small amounts to promote ripening, and the excess ethylene will be released into the atmosphere without affecting the body. Ripened fruits are just as harmless to the body as naturally ripened fruits. In addition, ethylene is a plant hormone that can only ripen fruits, and it is hormones in the human body that affect the development of the human body, these two are completely different concepts.

It is not harmful to the human body. It can be eaten with confidence.

Many people think that fruits and vegetables that use ripening agents mature quickly, which is a kind of "seedling growth", and the nutritional value will be reduced. In fact, the use of ripening agents in agricultural production can promote the growth of fruits and vegetables, increase yields, and the nutritional value of fruits and vegetables will not be reduced.

In dark fruits and vegetables, the nutritional value of ripened fruits and vegetables will indeed be reduced. In tomato ripening studies, it was found that tomatoes ripened with ethylene had lower levels of lycopene and vitamin C than naturally ripened tomatoes. This is because tomatoes are greenish-yellow when they are not ripe and have little to no lycopene.

During the ripening process, the production of lycopene is affected due to the lack of sunlight, and the vitamin C will be oxidized and reduced during storage.

However, the nutritional value of other light-coloured fruits and vegetables that are ripened with ethylene does not decrease. A study by China Agricultural University showed that the use of ethylene in the germination process of mung bean seeds could increase the soluble protein, soluble sugar and vitamin C content of mung bean sprouts, respectively. In the study of garlic branches and pears, it was found that the total sugar content of fruits ripened with ethylene increased, and the content of vitamin C could be well maintained, and the nutritional value of the fruits increased significantly.

In general, for those dark-colored fruits, some nutrients are indeed reduced after ripening, but for those fruits that do not have much color in the flesh, ripening agents will increase their nutrients.

However, the problem for most of us is still that we don't eat enough fruits and vegetables. General nutrition recommends that each person should eat 200 400 grams of fruits and 300 500 grams of vegetables per day, and more than 60% of people cannot even reach half of the amount of fruits and vegetables at present. Rather than worrying about the nutritional problems of ripening fruits and vegetables, we should be more concerned about whether the total amount of fruits and vegetables we eat meets the standard.