Names: Section:

Date performed:

DATA SHEET

1. Name of the commodity: Tomato

2. Place of origin of the commodity: CMU Market
3. Date purchased: April 2024
4. Brand of ethylene used:
5. Fruit coating used:

6. Paste your ripeness chart on the space below specific to your commodity.
Figure 1. Ripening stages of tomato
7. Describe the appearance of the commodity in each ripening stage.
Ripening Stage Description

Natural color, still hard and

Green
unripe; highest resistant starch

Light green with Color changes as the ripening

very light tinge process begins
of yellow
Half Green Half starches turning into sugar juicy
Yellow tomato

Just ripe; high antioxidant levels

Full Red
and good fiber content

brown Highest sugar and lowest

Brown/Entirely
fiber content; overripe and starts

8. In tables 8.1 to 8.4, indicate how many days it will take for the commodity to transition
from one ripening stage to another. Record your data below.

Table 8.1. Effects of normal room temperature (T0) on the ripening of __________.
Ripening Number of Days Required
Stage Replication 1 Replication 2 Replication 3 Mean
1 0 0 0 0
2
3
4
5
6
7
8

Table 8.2. Effects of ethylene treatment (T1) on the ripening of .

Ripening Number of Days Required
Stage Replication 1 Replication 2 Replication 3 Mean
1 0 0 0 0
2
3
4
5
6
7
8
Table 8.3. Effects of low temperature storage (T2) on the ripening of _______________ .
Ripening Number of Days Required
Stage Replication 1 Replication 2 Replication 3 Mean
1 0 0 0 0
2
3
4
5
6
7
8

Table 8.4. Effects of fruit coating (T3) on the ripening of ________________s.

Ripening Number of Days Required
Stage Replication 1 Replication 2 Replication 3 Mean
1 0 0 0 0
2
3
4
5
6
7
8

9. Briefly interpret the results of the experiment. Highlight some findings.

- In a comprehensive study evaluating various treatments' effects on the ripening
Process of Tomato, intriguing results emerged, shedding light on the pivotal
Role of environmental factors in fruit ripening. The investigation encompassed four
Distinct treatments: tomato exposed to room temperature (Treatment No. 1),
Tomato coated with ethylene (Treatment No. 2), tomato placed in a
chiller (Treatment No. 3), and tomato coated with a fruit coating (Treatment
No. 4).
- Treatment No. 1, involving tomato left at room temperature, presented a
considerable duration of 3 days days before reaching the point of rotting. This
observation suggests a natural ripening process governed solely by ambient
conditions, indicating a moderate pace of ripening under standard room temperature
conditions.

- Conversely, Treatment No. 2, which involved coating tomato with ethylene,

exhibited a notably accelerated ripening process. Within a span of 2-3 days, these
tomato reached the stage of rotting, indicating a significantly hastened ripening
 process facilitated by the concentrated application of ethylene. This treatment
notably outpaced the natural ripening process observed in Treatment No. 1.
- Treatment No. 3, wherein tomato were subjected to a chiller environment,
yielded intriguing results, indicating a prolonged ripening period. These Tomato endured
a lengthier duration of 3 days before showing signs of rotting. The delayed
ripening observed in this treatment underscores the inhibitory effect of cold
temperatures on ethylene production and subsequent ripening processes, ultimately
prolonging the fruit's shelf life.
- Lastly, Treatment No. 4, involving the coating of Tomato with a fruit coating,
showcased an intermediate ripening period. The Tomato in this treatment ripened
within 3-4 days, falling between the timelines observed in Treatments No. 1, 2, and
3. While this coating may have influenced the ripening process to some extent, its
impact appears to be less pronounced compared to ethylene exposure or chiller
treatment.
- In summary, the investigation revealed varying ripening durations among the
different treatments, with Treatment No. 2 (ethylene-coated Tomato ) ripening
earliest, followed by Treatment No. 4 (fruit coating), Treatment No. 1 (room
temperature), and Treatment No. 3 (chiller). Among the treatments, the chiller
treatment took the longest for the Tomato to ripen, while ethylene coating
expedited the ripening process significantly. These findings underscore the pivotal
influence of environmental conditions and external interventions in modulating the
ripening kinetics of tomato thereby offering insights into strategies for
optimizing fruit shelf life and quality maintenance.

10. Which treatment strongly delayed/retarded the ripening of your commodity? Discuss
why.
- So, from what I’ve observed, it seems like the chiller treatment takes longer for the

Saba banana to ripen because the cold temperatures in the chiller slow down the

Fruit’s metabolic processes. It’s like the chill puts everything on hold, including the
production of ethylene, which is crucial for ripening. So, without enough ethylene

around, the Tomato expose it to ethylene directly, which speeds up the whole process.
11. Which treatment hastened the ripening of your commodity? Discuss why.
- So base on observations the treatment which hastened the ripening process of our

commodity is the Treatment no. 2 which is Ethylene. So Coating a Tomato with

ethylene speeds up its ripening process because ethylene is a natural plant hormone

that triggers ripening. Essentially, it gives the tomato concentrated dose of what it

needs to ripen faster, stimulating the production of enzymes that break down complex

carbohydrates into simpler sugars, making the fruit sweeter and softer. This leads to

changes in color, aroma, and texture, ultimately ripening the Tomato more quickly.