Current Scenario in Bangladesh Bangladesh is predominantly an agricultural country. The climate and soil is suitable for a wide range of horticultural cultivation. High and medium high lands are mostly suitable for fruits and vegetables. More than 100 vegetables, 70 fruits and 60 spices are produced every year (2014). Some major vegetables are cucurbits, yard long bean, okra, radish, cauliflower, cabbage, tomato, beans, aroids, carrot, leafy vegetables etc.; fruits namely various kinds of citrus, jackfruit, mango, pine apple, papaya, guava, banana, melon, water melon, litchi, hog plum etc. and spices namely onion, garlic, ginger, turmeric, green chili and coriander etc. About 100 types of fruits and vegetables are exported from Bangladesh to more than 40 different countries in the world (2014). Export of fresh fruits and vegetables from Bangladesh also increased significantly from 50.71 million USD in FY2008-09 to 182.23 million USD in FY2012-13 (2014). However, it is still insignificant compared to other countries of the world. In FY2012-13, fresh fruits export market was dominated by India (93.94%), Middle East countries (4.3%), EU region (0.42%) and other countries 1.34% (2014). Fresh fruits and vegetables export values from FY2008-09 to FY2012-13.
Concept of delaying fruit ripening Ripening is a natural process that brings a series of biochemical changes which are responsible for the change of color, pigment formation, starch breakdown, textural changes, volatile and aroma development and finally abscission of fruits (Brecht, 2002). Ethylene is a natural plant growth hormone having numerous effects on plant growth and development besides the regulatory role in ripening process of climacteric fruits (Atta-Aly et al., 2000, Bapat et al., 2010, Barry and Giovannoni, 2007, Burg and Burg, 1962). Plant cells contain ethylene binding receptors that has an ethylene binding site, which gets activated by ethylene and triggers ripening action of fruits (Ayoub et al., 1989). Receptor-bound Ethylene molecules initiate series of interactions by propagating chemical signals inside the fruits’ cells (Blankenship and Dole, 2003, Choi and Huber, 2008). These molecular interactions result in the ripening of the fruits by changing the color, flavor, aroma, and composition of fruit (water content, starch content, sugar content etc.).