Talk:Ripening

message: Does not explain the mechanism behind ripening of fruit at all. An embarrassing article for wikipedia.  — Preceding unsigned comment added by 76.98.78.46 (talk) 04:47, 23 August 2013 (UTC)
thread_title: Completely uninformative

message: That is the whole question.  If you pick some fruit too early it will not ripen.  I believe lemons and oranges begin to dry up when picked green and do not ripen to the yellow, esp lemons, which means a lemon is ripe.  Is this right or not.  And if not is there a best way to ripen them,,,,,off the tree;;;; and still retain the full juice?
Thanks
Al Hawthorne — Preceding unsigned comment added by 71.141.144.52 (talk) 21:16, 7 May 2006‎ (UTC)
:The application of analogist and inhibitor of plant hormone can control the timing of ripening. For example, banana are picked when they are still green. The banana was kept in a room with high conc. of ethylene for a period, the banana will become ripen when ready in market. Chemicals would be used to inhibit ripening of lemon to maintain the yearly supply. Shrimp wong 16:57, 10 November 2006 (UTC)
replies: text: Does the second sentence in the main article make sense to anyone?  Especially considering that the first sentence says that during ripening the acid content decreases in fruit.
Mark Z (talk) 17:13, 19 February 2008 (UTC)
thread_title:  Do Lemons ripen to yellow if picked green? 

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thread_title: [[WP:FOOD|WikiProject Food and drink]] Tagging

message: Does artificially ripening fruit with a toxic hydrocarbon sound implausible to anyone else? There's no reference cited for this "fact" but everything else I have read lists ethylene gas as the cause for the ripening process. Any chemists/biologists out there wanna take a stab at this? 
CleverPun (talk) 20:58, 13 October 2008 (UTC)
replies: text: Calcium carbide [C2C] is placed in a sealed package under fruits and water vapour from fruits when reacting with C2C releases sufficient ethylene for ripening as per this reference. Hope this clears up. Docku:“what up?” 21:43, 13 October 2008 (UTC)
replies: text: Calcium carbide is CaC2 giving acetylene after reaction with water. See Calcium_carbide#Production of acetylene. TH 15:56, 2 February 2012 (UTC)
thread_title:   Artificial Ripening Using ''Acetylene''? 

message: We should either make a page or add it in a paragraph here. This source might help.  - 76.97.245.5 (talk) 06:36, 16 March 2009 (UTC)
thread_title: Brix acid ratio

message: I came here trying to find out which fruits ripen on the vine and off the vine.  I recall a passage from How to read a french fry classifying fruits into according to whether they could ripen only before picking, only after, or both.  Unfortunately, I can't find my copy at the moment.  From Google books I found in What Einstein told his Cook 2  a passage discussing the difference between climacteric and non-climatcteric fruit.  This doesn't seem to be quite the same distinction, but it appears well studied, for example here  which includes an extensive table.
From various sources, it appears that in general
* Berries, melons and pineapples, among others, only ripen before picking
* Many fruits, for example bananas and tomatoes are deliberately picked unripe, shipped and then ripened with ethylene or other agents, as noted in the article
* A few, notably avocados, ripen only after picking
Since the actual picture is more complex and may depend on factors such as which exact variety is involved, I'm reluctant to put such a statement in the article, but at least it's a start.
Not surprisingly, some cookbooks include summaries of fruit ripening    —Preceding unsigned comment added by Dmh (talk • contribs) 17:50, 15 August 2010 (UTC)
thread_title:  Ripening on/off the vine; climacteric vs. non-climacteric ripening 

message: I've been looking around for a page on overripeness and this is the closest one I found. It occurred to me today that I really have no idea what actually makes fruit overripe, and would like to find out. Is there anyone who can add a  section on mechanisms of overripeness and what that actually means on a molecular level? ~rezecib (talk) 17:02, 26 August 2010 (UTC)
thread_title:  Overripeness 

message: There is the sentence 
Ethylene is not emitted by the plant naturally, and cannot activate the ripening of nearby fruits, rather, it is used as a hormone within the plant.
I disagree. Ethylene is used by plants to communicate often, especially after some danger (herbivores etc.)
TH 15:58, 2 February 2012 (UTC)
thread_title:  Ethylene not emitted? 

message: "Cold slows, and heat increases, fruit ethylene production" is a confusing sentence in the article  — Preceding unsigned comment added by 141.213.66.175 (talk) 14:42, 25 April 2012 (UTC)
replies: text: I've removed that whole section added by OtterStenwick since it's written in a how-to style and sourced with an unreliable source. Here's a rewrite of his sentence: "cold temperatures slow down ethylene production while hot temperatures increases producion". - M0rphzone (talk) 03:48, 3 June 2012 (UTC)
thread_title:  Confusing sentence 

message: This article does not talk about or explain what ripening *is.*  It describes properties of fruit which change as a result of ripening; and it discusses certain agents which accelerate the process.  That is not the same as explaining the process of ripening; which, it seems clear, should be the main purpose of the article.  — Preceding unsigned comment added by 68.199.204.112 (talk) 08:50, 3 November 2012 (UTC)
thread_title:  Article is not about "Ripening." 

message: In the intro, "Even though the acidity of fruit increases as it ripens, the higher acidity level does not make the fruit seem tarter. This is attributed to the Brix-Acid Ratio." with no citation.
In the body, "Acids are broken down in ripening fruits" with citation #8.
A quick Google search also yields https://books.google.ca/books?id=XwxaAgAAQBAJ&pg=PA586&lpg=PA586&dq=Brix-Acid+Ratio+ripening&source=bl&ots=ny6lYAObgQ&sig=BQ8jyq89JPfa0jPPpnGzsCe0V5A&hl=en&sa=X&ved=0ahUKEwjqy_ebvM7JAhUQ1WMKHZeVClcQ6AEIPTAH#v=onepage&q=Brix-Acid%20Ratio%20ripening&f=false. An excerpt from that book, "During the ripening process the fruit acids are degraded..." which would suggest that the final two lines in the intro are wrong.
Bookwyrm404 (talk) 09:52, 9 December 2015 (UTC)
thread_title:  The introduction contradicts the body