Role of internal atmosphere on fruit ripening and storability-a review

Concentrations of different gases and volatiles present or produced inside a fruit are determined by the permeability of the fruit tissue to these compounds. Primarily, surface morphology and anatomical features of a given fruit determine the degree of permeance across the fruit. Species and varietal variability in surface characteristics and anatomical features therefore influence not only the diffusibility of gases and volatiles across the fruits but also the activity and response of various metabolic and physiological reactions/processes regulated by these compounds. Besides the well-known role of ethylene, gases and volatiles; O-2, CO2, ethanol, acetaldehyde, water vapours, methyl salicylate, methyl jasmonate and nitric oxide (NO) have the potential to regulate the process of ripening individually and also in various interactive ways. Differences in the prevailing internal atmosphere of the fruits may therefore be considered as one of the causes behind the existing varietal variability of fruits in terms of rate of ripening, qualitative changes, firmness, shelf-life, ideal storage requirement, extent of tolerance towards reduced O-2 and/or elevated CO2, transpirational loss and susceptibility to various physiological disorders. In this way, internal atmosphere of a fruit (in terms of different gases and volatiles) plays a critical regulatory role in the process of fruit ripening. So, better and holistic understanding of this internal atmosphere along with its exact regulatory role on various aspects of fruit ripening will facilitate the development of more meaningful, refined and effective approaches in postharvest management of fruits. Its applicability, specially for the climacteric fruits, at various stages of the supply chain from growers to consumers would assist in reducing postharvest losses not only in quantity but also in quality.