why etilene the ripe fruit can affect the fruit is not ripe to mature

In general, we know that raw fruit with green nature. Fruit is green due to the pigment in the fruit. A chemical birth control function of chlorophyll green. In further, it will be associated with the chemical structure of the constituent. Colors are created by the interaction of chemical compounds with a metal non-metal in the chlorophyll. In addition to the properties that can be observed in the green unripe fruit, he also has a hard texture of the unripe fruit. This is caused by the presence of chemical compounds pectin, which is one of the names heterosakarida polymer compounds (carbohydrates). Other characteristics of the raw fruit is sour taste, or no taste at all like the taste of fresh flour. In chemistry, sour taste is caused by the presence of compounds with a high pH (acidic compounds) in the raw fruit, while taste like flour (fresh flavor) due to compound starch (starch). Unripe fruit is also characterized by a slight scent even possible without scent. For fruits such as mango, banana, can easily distinguish between raw and mature. Simply by using the senses of smell, if not flavorful it can be ascertained that the men were still raw. From the description above, we can conclude that from the perspective of chemical raw fruit is a fruit that contains acidic compounds, starch, chlorophyll, and pectin. These compounds are the building blocks of a physical signal that is a sour flavor or taste of fresh, green color, and texture are hard and without aroma. While the ripe fruit from the perspective of chemistry is a fruit that contains chemical compounds such as aromatic compounds, the compounds are neutral (non-acidic), simple sugars, anthocyanin compounds and compound levels less pectin. In other words, the physical properties that can easily be observed as a sweet taste, due to the presence of simple sugars. The texture is not that hard (softer) due to the pectin content of less than raw fruit pectin levels. While no longer a sour taste and flavor due to the presence of neutral compounds and aromatic compounds and ester compounds. Fruit Ripening Process Chemistry We go back to the core of the above cases, how the process of ripening fruit? This can be explained in terms of chemistry that fruit ripening is the chemical changes constituent raw fruit into constituent chemical compounds of ripe fruit. In other words, the process of fruit ripening is defined as a chemical reaction that occurs in the fruit where the change of chlorophyll a compound anthocyanin compounds, changes in non-aromatic compounds and acidic compounds into aromatic compounds, esters, and neutral compounds. In addition, the maturation process involves a chemical reaction degradation of pectin, which is a reaction that reduces the pectin compound so that the levels are to be reduced. Chemical fruit ripening process can be summarized as below. Hope it can help the reader to understand.

Chemical events above can occur in the presence of enzymes such as hydrolase enzymes, enzymes pectinase, amylase enzymes, and kinase enzymes contained in raw fruit. The presence of the enzyme is induced from raw fruit with the help of ethylene gas emitted from ripe fruit. For example, when someone brood raw mangoes in a closed container with ripe tomatoes. Ripe tomatoes will release ethylene gas that induces the enzymes in the raw mangoes. The presence of ethylene gas signal ripe tomatoes will be transmitted to the raw mangoes that he gave expression terinduksinya enzymes such as those mentioned above. Thus, the process of fruit ripening chemical reaction will take place immediately after the enzyme appears in the raw fruit. Through a chemical reaction that occurs gradually will cause the fruit to mature.