SCIENTIFIC KNOWLEDGE/SKILLS IN

IDENTIFYING FRUITS AND SEEDLINGS

FOR SALE
 RIPENESS
In many cases harvest ripeness and
readiness for harvest are used
synonymously. However, it is more
technically accurate to use "ripeness" for
fruits such as tomato, peach, pepper, etc.
Here, the consumption stage continues
after certain changes in colour, texture and
flavor. On the other hand, in species where
these changes do not occur such as
asparagus, lettuce, and beets, the term
"readiness for harvest" is preferable.
 PHYSIOLOGICAL
MATURITY
1) It refers to the stage in the development
of the fruits and vegetables when maximum
growth and maturation has occurred.
2) Indicate the end of stage.
3) Maximum growth and maturation
occurred.
4) Closely associated with fruits.
5) Allow normal ripening after harvest.
6) Seed collection easy.
 COLORING
Fruits and vegetables get their
color from plant pigments, which
have antioxidant properties. In
general, the more richly hued a
fruit or vegetable is, the more
antioxidants it contains.
 ORGANOLEPTIC QUALITY
The organoleptic quality of
fresh market fruits can be
described by a set of attributes,
including fruit appearance, taste,
aroma and texture. Sensory
analysis is the most-valid
method to study organoleptic
characteristics, particularly
aroma and texture.
 HORTICULTURAL/COMMERCIAL
MATURITY
Horticultural/Commercial
maturity: refers to any stage of
development when the
commodity has reached a level
of development sufficient for its
intended use. It is sometimes
referred to as commercial
maturity.