Final answer:
The ripening agent commonly used for fruits is ethylene gas, a plant hormone that facilitates the ripening process. While it allows for the efficient transportation of green fruits that ripen synthetically, the process does not entirely replicate natural vine-ripening, affecting taste. Refrigeration can slow the ripening process, and ventilation plays a role in the concentration of ethylene around the fruits.
Step-by-step explanation:
The chemical substance commonly used as a ripening agent for fruits is ethylene gas. This naturally occurring compound is a plant hormone that triggers the ripening process in fruits, making it an essential tool for fruit growers. Ethylene allows for the picking of fruits while they are still green and helps prevent bruising, enhancing their transportation efficiency. Once ready for sale, fruits can be exposed to synthetic ethylene gas to induce ripening, which involves significant changes in characteristics such as aroma, color, taste, and texture.
While ethylene is effective, it is worth noting that the process of artificially ripening fruits with ethylene does not completely mirror the natural ripening process. For example, tomatoes that are picked green and exposed to ethylene gas do not develop the same flavor as those that ripen on the vine. For consumers and producers, the ripening process is essential for both the commercial value and the appealing attributes of the produce.
Refrigeration is known to slow down chemical reactions, including the fruit ripening process, and thus slows down the effect of ethylene. On the other hand, ventilation can either remove or add ethylene. For example, storing unripe fruit, such as avocados, in a sealed paper bag can accelerate ripening; as some fruits release ethylene, it builds up in the bag and hastens the ripening of the other fruits inside.