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Ethephon and Ripening Methods
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Ethephon and Ripening Methods

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Questions and Answers

What is a safer alternative to using pure ethylene gas for ripening?

  • Using ethephon as a spray
  • Incorporating carbon dioxide
  • Applying high humidity levels
  • Passing ethanol over a bed of activated alumina (correct)

    • Which compound is commonly used to ripen tomatoes destined for processing?

  • Acetic acid
  • Ethephon (correct)
  • Ethanol
  • Methanol

    • What factor can increase the amount of ethylene released when using ethephon as a spray?

  • Increasing relative humidity (correct)
  • Reducing air circulation
  • Decreasing the pH
  • Lowering the temperature

    • Which of the following is NOT an approved use for ethephon in US agriculture?

    <p>Pre-harvest fruit ripening of blueberries</p> Signup and view all the answers

    For which crop is ethephon approved for postharvest fruit ripening in Florida?

    <p>Bananas</p> Signup and view all the answers

    Which produce benefits from misting when displayed?

    <p>Mustard greens</p> Signup and view all the answers

    Which of the following is NOT listed as benefiting from misting?

    <p>Zucchini</p> Signup and view all the answers

    Which vegetable is included in the list of those that benefit from misting?

    <p>Carrots</p> Signup and view all the answers

    How many varieties of produce are mentioned as benefiting from misting?

    <p>22</p> Signup and view all the answers

    Which of the following pairs includes only produce that benefits from misting?

    <p>Peas and Swiss chard</p> Signup and view all the answers

    What benefit do shading and protection from winds provide to marketplaces?

    <p>They help maintain temperature stability.</p> Signup and view all the answers

    Which method can aid handlers in identifying the cause of losses in produce?

    <p>Maintaining records of loss sources.</p> Signup and view all the answers

    What is the recommended height range for a loading dock for small trucks or pickups?

    <p>66 to 81 cm (26 to 32 inches)</p> Signup and view all the answers

    How can a simple device for unloading be constructed?

    <p>Using two pulleys and a strong rope.</p> Signup and view all the answers

    What materials can be used to construct stairs for loading and unloading produce?

    <p>Wood or steel matting.</p> Signup and view all the answers

    What must a ramp be designed to ensure during unloading?

    <p>It should prevent accidents and carry full weight.</p> Signup and view all the answers

    Which method can facilitate the unloading process besides a loading dock?

    <p>Providing hand trucks or small carts.</p> Signup and view all the answers

    What should be considered when designing the width of a ramp used for unloading?

    <p>It should be wide enough to prevent accidents.</p> Signup and view all the answers

    What is the specific heat value of avocado?

    <p>0.81</p> Signup and view all the answers

    Which fruit has the highest specific heat value among the options?

    <p>Honey dew melon</p> Signup and view all the answers

    What is the exposure time range for bananas?

    <p>100-150 hr</p> Signup and view all the answers

    During what temperature range does mango degreening occur?

    <p>68-72 °F</p> Signup and view all the answers

    What is the specific heat value of tomato?

    <p>0.95</p> Signup and view all the answers

    Which fruit has the lowest exposure time range?

    <p>Orange degreening</p> Signup and view all the answers

    Which fruit has a specific heat value of 0.85 Btu/lb-F?

    <p>Mango</p> Signup and view all the answers

    What is the exposure time range for kiwifruit?

    <p>10-100 hr</p> Signup and view all the answers

    Which characteristic is true about honey dew melon?

    <p>It has the highest specific heat value.</p> Signup and view all the answers

    What is the specific heat of stone fruit?

    <p>0.90</p> Signup and view all the answers

    What is crucial to avoid when handling produce at its destination?

    <p>Rough handling</p> Signup and view all the answers

    Why is it important not to mix commodities with different temperature requirements?

    <p>To ensure optimal storage conditions for each item</p> Signup and view all the answers

    What can be done to enhance the appeal of produce before sale?

    <p>Sort for quality and discard damaged items</p> Signup and view all the answers

    What is the effect of covering bananas with a plastic sheet during ripening?

    <p>It helps ensure uniform ripening</p> Signup and view all the answers

    What method is most effective for achieving uniform ripening of climacteric fruits?

    <p>Introducing ethylene gas</p> Signup and view all the answers

    What should be considered when displaying produce like tomatoes with non-sensitive items?

    <p>Ensure compatible temperature requirements</p> Signup and view all the answers

    How can misting with water benefit certain commodities?

    <p>By maintaining high humidity</p> Signup and view all the answers

    What is a common issue with outdoor marketplaces concerning produce?

    <p>Lack of temperature control</p> Signup and view all the answers

    Study Notes

    Ripening Methods

    • Ethylene gas can be generated by passing ethanol over activated alumina, which is a safer method than using pure ethylene gas.
    • Ethephon, a compound that releases ethylene, is used to ripen tomatoes for processing.
    • Ethephon's ethylene release increases with higher pH and relative humidity.

    Approved Uses of Ethephon

    • Ethephon is approved for various agricultural uses in the United States:
      • Postharvest fruit ripening: Bananas and tomatoes (FL)
      • Pre-harvest fruit ripening: Peppers and tomatoes
      • Fruit removal: Apples, carob, crabapples, olive
      • Defoliation: Apples, buckhorn, cotton, roses
      • Fruit loosening: Apples, blackberries (WA, OR), cantaloupes, cherries (CA, AZ, TX), tangerines
      • Maturity or color development: Apples, cranberries (MA, NJ, WI), figs (CA), filberts (OR), grapes, peppers, pineapple, tomatoes

    Handling Produce at Destination

    • Avoid rough handling and minimize the number of handling steps.
    • Maintain the lowest feasible temperature.
    • Store produce in clean, well-insulated rooms.
    • Separate commodities with different temperature requirements, especially ethylene-sensitive produce from ethylene-generating produce.
    • Stack non-uniform containers carefully to prevent collapse.
    • Sort for quality and discard damaged or decayed produce.
    • Ripen climacteric fruits (bananas, tomatoes, avocadoes, mangoes) before sale.
    • Covering bananas with a plastic sheet promotes uniform ripening.
    • Air vents in ripening piles can help reduce overheating and increase shelf life.
    • Ripening rooms or cabinets provide controlled environments for uniform ripening.
    • Display tables and refrigerated displays should be suitable for the commodity being sold.
    • Misting water-tolerant produce with cool, clean water maintains humidity.
    • Outdoor marketplaces benefit from shading and protection from wind to combat desiccation.
    • Maintaining records of losses at wholesale or retail level provides valuable feedback to suppliers.

    Unloading and Handling

    • Loading docks ease the work associated with handling horticultural produce at destination.
    • Docks should be 117-122 cm high for large trucks and 66-81 cm high for small trucks.
    • A simple pulley system can help unload containers.
    • Folded stairs help with loading and unloading.
    • Ramps should be wide enough to prevent accidents and strong enough to support the handler and the package.
    • Hand-trucks or small carts ease the work associated with unloading produce.

    Specific Heat and Respiration Rate

    • This table provides the product-specific heat of respiration and the respiration rate at different temperatures for various fruits:
      • Avocado: 62-157 mg CO2/ kg-hr, 10-100 ppm, 59-65 °F, 12-48 hours
      • Banana: 25-110 mg CO2/ kg-hr, 100-150 ppm, 59-65 °F, 24 hours
      • Honeydew Melon: 20-27 mg CO2/ kg-hr, 100-150 ppm, 68-77 °F, 18-24 hours
      • Kiwifruit: 16-22 mg CO2/ kg-hr, 10-100 ppm, 32-68 °F, 12-24 hours
      • Mango: 40-200 mg CO2/ kg-hr, 100-150 ppm, 68-72 °F, 12-24 hours
      • Orange Degreening: 22-34 mg CO2/ kg-hr, 1-10 ppm, 68-72 °F, 24-72 hours
      • Stone Fruit: 12-81 mg CO2/ kg-hr, 10-100 ppm, 55-77 °F, 12-72 hours
      • Tomato: 24-44 mg CO2/ kg-hr, 100-150 ppm, 68-77 °F, 24-48 hours

    Produce that Benefits from Misting

    • Artichoke
    • Beans (snap)
    • Beets
    • Broccoli
    • Brussels Sprouts
    • Cabbage
    • Carrots
    • Cauliflower
    • Celery
    • Collards
    • Corn
    • Eggplant
    • Endive
    • Kale
    • Lettuce
    • Mustard Greens
    • Onions (green)
    • Parsley
    • Parsnips
    • Peas
    • Peppers
    • Radishes
    • Rhubarb
    • Shallots (green)
    • Sprouts
    • Summer Squash
    • Swiss Chard
    • Turnips
    • Watercress

    Market Stands

    • Simple semi-circular display tables can be made from plywood.
    • Plans for market stands are available from Cornell University Extension.

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    Description

    This quiz covers the use of ethephon for ripening fruits and its approved agricultural applications. Learn about the benefits of ethylene and safe handling practices for produce. Test your knowledge on the various uses and effects of this compound in fruit ripening.

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