Determination of the Effect of Ethylene Treatment on the Ripening Process, Weight Loss, Free Humidity, Colorimetry, and Drying Kinetics of Solanum lycopersicum L (Tomato).

This chapter examines the effects of ethylene application on the maturation, weight reduction, moisture content, color characteristics, and drying behavior of Solanum lycopersicum L. (tomato). Employing a 100 ppm ethephon (an ethylene source) concentration, a notable acceleration of the ripening process occurs, shortening the usual 20-day period to only 4 days. This method adhered to stringent criteria for selecting, preparing, and analyzing samples, emphasizing reproducibility and compliance with international quality guidelines like the Codex Stan and national regulations including NMX-FF-031 and NTE INEN 2832. Color changes in tomatoes are monitored using the following colorimetric parameters, L*, a*, and b*, and weight loss is shown in a controlled environment of 23 °C and 80% humidity. Moisture content is monitored using a thermobalance device, and acidity levels are evaluated using titratable acidity techniques. The values of the drying process at different temperatures (105 °C, 115 °C, and 130 °C) show better results, especially at 130 °C. This thorough chapter highlights the role of ethylene in improving tomato ripening and sheds light on the resultant alterations in physical and chemical attributes, conforming to international quality standards and suggesting applications for agricultural and food processing sectors.