Maturity Indices of Fruits

A set of flashcards covering key terms and concepts related to the maturity indices of fruits, including definitions and methods of determining fruit maturity.

Maturity indices

Criteria used to determine the ripeness and edibility of fruits.

Physiological maturity

The stage when the fruit is ready for processing or consumption.

Commercial maturity

The stage when the fruit reaches characteristics preferred by consumers and buyers.

Visual means of determining maturity

Assessment of fruit maturity based on color, size, and shape.

Physical means of determining maturity

Assessment of fruit maturity based on firmness and ease of harvesting (abscission).

Chemical methods of determining maturity

Techniques such as measuring total soluble solids (TSS), acidity, and sugar content.

Specific gravity

A physical method where fruits that sink are more mature than those that float.

Total soluble solids (TSS)

Measurement of sugar content in fruits, indicating ripeness.

Starch conversion

The process where starch in fruit converts to sugar during maturity.

Acidity in fruit maturity

Decline in acidity levels as fruits mature, impacting flavor profile.

Days from full bloom to harvest (DFFB)

A calculated method that estimates the time required until fruits are ready to harvest.

Climacteric fruits

Fruits that continue to ripen after harvest, characterized by increased respiration.

Non-climacteric fruits

Fruits that stop ripening after harvest, characterized by low respiration rates.

Optical method of determining maturity

Measurement of chlorophyll content and fluorescence to assess ripening stage.