Effects of Red Tomatoes As A Ripening Accelerator On Mature Green Tomatoes

EFFECTS OF RED TOMATOES AS A RIPENING ACCELERATOR ON MATURE GREEN TOMATOES
INTRODUCTION
Tomato solanum lycopersicum, (Lycopersicon esculentum) is a flowering plant of the
nightshade family (solanaceae), cultivated extensively for its edible fruits labeled as a vegetable
for its nutritional purposes, tomatoes are considered to be one of the low calorie vegetables;
holds 18 calories perf 100 g. Tomatoes are also low in fat contents and has zero cholesterol
levels. Nonetheless, tomatoes are also excellent sources of anti-oxidants, dietary fiber, minerals
vitamins and most especially lycopene.
On a global scale, the annual production of fresh tomatoes amounts to approximately
160 million tons. In comparison, three times more potatoes and six times more rice are grown
around the world (FAO, 2016). However, about a quarter of those 160 million tons are grown
for the processing industry, which makes tomatoes the world’s leading vegetable for
processing. Almost 40 million tons of tomatoes are processed every year in factories belonging
to the greatest labels of the global food industry.
http://www.tomatonews.com/en/background_47.html
Additionally, large percentage of the world’s tomato crop is used for processing;
products that include canned tomatoes, ketchup puree, tomato paste, tomato juice and sun
dried tomatoes or dehydrated pulp.
Tomato is considered both, a fruit and a vegetable and forms an integral part of cuisines
across the globe, especially in the Mediterranean region. Daily consumption of tomatoes
provides a great boost to health, along with improving the flavor of food.
Tomatoes are found in countless different foods, including pizzas, pastas, ketchup,
various beverages, and included flavor element in dishes from breakfast to dinner. Tomatoes
are relatively easy to cultivate and grow very quickly, making it a quickly replaceable food
source, which is a reason why it is a staple food for many countries.
"Tomatoes are high in fiber and a good source of vitamin A, C, B2 … folate and
chromium. The vitamins act as antioxidants, which neutralize free radicals to stop the condition
of oxidative stress, according to an article in Pharmacognosy Review. Free radicals cause cell
damage and disruption that can contribute to diseases. The minerals play important roles in
ensuring the body functions properly.
There are also a variety of carotenoids [including lycopene and beta-carotene], the
phytonutrients that are thought to play a role in chronic disease prevention. Cooking tomatoes
increases the amount of lycopene you absorb. Tomatoes are also rich in potassium, a mineral
that Americans fall short on in their diet. One medium tomato contains almost 300 mg of
potassium. One cup of tomato juice contains 534 milligrams of potassium, and a half-cup of
tomato sauce has 454 milligrams." Potassium is associated with heart health and proper nerve
and muscle function. https://www.livescience.com/54615-tomato-nutrition.html
RIPENING
Most fruits produce a gaseous compound called ethylene that starts the ripening
process. Its level in under-ripe fruit is very low, but as fruit develop, they produce larger
amounts that speed up the ripening process or the stage of ripening known as the
“climacteric.” The level of ethylene and rate of ripening is a variety-dependent process.
https://extension.umaine.edu/fruit/harvest-and-storage-of-tree-fruits/the-role-of-ethylene-in-
fruit-ripening/
REVIEWS OF RELATED LITERATURE

Fruits are classically defined on the basis of the presence (climacteric) or
absence (nonclimacteric) of synthesis of the gaseous hormone ethylene at the
onset of ripening (Lelievre et al., 1997). Climacteric fruits, such as tomato,
banana, mango, melon, apple, pear and peach are characterized by an
extraordinary increment in ethylene production which accompanies the
respiratory peak during ripening, called the 'climacteric crisis' (Abeles et al.,
1992). Non-climacteric fruits are those whose maturation does not show
increased respiration followed by ethylene burst, such as cherry, strawberry and
pineapple. Interestingly, climacteric fruits span a wide range of angiosperm
evolution, including both dicots (e.g., tomato) and monocots (e.g., banana).
Nevertheless, members of the same (e.g., melon) or closely related (e.g., melon
and watermelon) species are reported to include both climacteric and
nonclimacteric varieties (Perin et al., 2002).
A great deal is known regarding specific downstream ripening processes in a
several climacteric and nonclimacteric species, where as little is known about
the regulation of ripening in nonclimacteric fruits or the upstream regulation of
ethylene in their climacteric counterparts. Strawberry is the most widely studied
system for nonclimacteric ripening while tomato is a model for climacteric fruit
ripening, resulting in the identification and characterization of numerous
ripening-related genes that affect cell wall metabolism, color, and aroma
(Wilkinson et al., 1995). Although strawberry is readily transformed, the
octaploid nature of cultivated strawberry limited genetic analysis in this species.
Recent evidence of the MADS box regulation of ripening in both tomato and
strawberry suggest common regulatory mechanisms operating early in both
climacteric and non climacteric species (Vrebalov et al., 2002). The elucidation
of the molecular basis of such early and common events represents an active
frontier in fruit ripening research.
OBJECTIVES OF THE STUDY

1. To be able to know the effect of placing ripe tomatoes to the ripening of green
tomatoes
2. To identify which direction does ethylene better suits for ripening of green mature
tomatoes.
3. To be able to know which is the most effective way of ripening mature green tomatoes.
a.) All green in one box
b.) Randomized placement of tomatoes in a box.
c.) Red tomatoes on top of green tomatoes in a box
CHAPTER 2
METHODOLOGY
A. TREATMENTS
T1- CONTROL. ALL GREEN
T2-RANDOMIZED. GREEN TOMATOES ARE RANDOMLY MIXED WITH RED TOMATOES
T3-RED ON TOP. RED TOMATOES ARE ON TOP OF THE GREEN TOMATOES.
B. PARAMETERS
COLOR- is the main concern and basis of this research. The ripening process will be
identified as the tomatoes ripens from color green to yellow to orange and to red using
number scale.

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EFFECTS OF RED TOMATOES AS A RIPENING ACCELERATOR ON MATURE GREEN TOMATOES

REVIEWS OF RELATED LITERATURE

OBJECTIVES OF THE STUDY

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