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This distinction can be useful in determining the ripening processes of various fruits, since climacteric fruits continue ripening after they are removed due to the presence of ethylene, while nonclimacteric fruits only ripen while still attached to the plant. In non-climacteric fruits, auxins act to inhibit ripening.
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Generally, fleshy fruits can be divided into two groups based on the presence or absence of a respiratory increase at the onset of ripening. This respiratory increase—which is preceded, or accompanied, by a rise in ethylene—is called a climacteric, and there are marked differences in the development of climacteric and non-climacteric fruits. [1]
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Farmers in Florida would commonly get their crops to ripen in sheds by lighting kerosene lamps, which was originally thought to induce ripening from the heat. In 1924, Frank E. Denny discovered that it was the molecule ethylene emitted by the kerosene lamps that induced the ripening. [ 11 ]
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Water is traditionally removed through evaporation by using methods such as air drying, sun drying, smoking or wind drying, although today electric food dehydrators or freeze-drying can be used to speed the drying process and ensure more consistent results. [3] 1890 newspaper advertisement showing tin of dried coconut