The effect of concentrations and exposure durations of ethylene gas on the respiration rate of tomato fruit (Solanum lycopersicum)

Abstract

Abstract Ethylene gas is often used in artificial ripening of fruit, including tomato. One of the physical characteristics which is influenced by ethylene application is the respiration rate. This research aimed to find out the effect of ethylene concentrations and exposure durations on the respiration rate of tomato in the ripening process. Ethylene concentrations of 100, 150, and 200 ppm and exposure time durations of 24, 48, and 72 hours were investigated in a 3×3 factorial design with three replications. Selected green mature tomatoes were exposed to ethylene gas, after being exposed were then loaded in the respirometer and stored in ambient room. Oxygen and carbon dioxide changes were monitored until the fruits were ripened. Using three-way repeated measurement analysis, it was found that the interaction effect of the treatments on the respiration rate only significant for time of measurements and exposure time durations (P<0.05). These finding confirmed that exposure duration was important to be considered in the application of ethylene. It could also be reported that exposure duration of 24 hours was significantly different with 48 and 72 hours, whereas these two later exposure time durations were not different.