Fruit ripening is the beginning of decay. That was conveyed by a geneticist and biochemist Harry Klee from the University of Florida, Gainesville, United States. The stages of fruit ripening include ripe, overripe, and rotten. When the fruit ripens, the process of decay will occur. As technology develops in agriculture, fruits brought to industrial plants or locations where fruit ripening has a way of preventing fruit from becoming too ripe, even rotten. In a journal titled Artificial ripening of fruits — misleading ripe and health risk, written by Abhishek and Venkatesh, ripening is a physiological process, which makes the fruit more edible, tasty, and nutritious. Aside from that, if you need to hire a company which can help you deliver your products abroad, you may need to hire the best company of freight forwarding and customs clearance Sydney.

In general, ripe fruit is sweeter, less green and softer. The level of acidity also sweetness increases during maturation. The fruit still tastes sweeter, according to Abhishek and Venkatesh from the journal published in Everyman’s Science in 2016. To prevent rotten fruit on the way, efforts to control and control ethylene (ethylene) can be done.

Ethylene is an organic compound that is involved with fruit ripening. Gas-shaped ethylene is produced by plants from the amino acid methionine.

Ethylene increases the intracellular levels of certain enzymes so that the fruit is ripe and fresh. Ethylene is a gas that evaporates from the fruit.

Food technology experts stated that there was a special device in the form of a vacuum in a fruit truck or other vehicle used to suck ethylene gas. In this condition, the truck or vehicle carrying the fruit is closed.

During long journeys, there are ways the fruits that are transported aren’t too ripe, let alone until they rot. There are tools in the form of vacuum. The ethylene gas from the fruit is sucked up. So, the fruit should not be too ripe.