Maturation

Question 1

Maturation

Answer 1

“the transient phase of development from near
completion of physical growth to attainment of
physiological maturity

Question 2

Physiological Maturity

Answer 2

“the stage when a fruit is capable of
further development or ripening when
it is harvested”

Question 3

Horticultural/Commercial Maturity

Answer 3

the stage of development when plant
and plant part possesses the prerequisites for use by consumers for a
particular purpose”

Question 4

Maturity Assessments

Answer 4

Computational methods
Physical methods
Chemical methods
Physiological methods

Question 5

Computational Methods

Answer 5

Calendar Date
Accumulated Heat Units
T-STAGES

Question 6

Accumulated heat units

Answer 6

a unit of measurement used to describe the cumulative effect of temperature over time. Based on the temp
effect on flowering, growth and development of fruits

Question 7

Tstage

Answer 7

based on the angle of pedicel

Question 8

more than 90 degree

Answer 8

early growth

Question 9

equals 90 degree

Answer 9

t stage

Question 10

less than 90 degree

Answer 10

advancemnet in development

Question 11

Physical Methods

Answer 11

Peduncle Strength
Fruit Size
Surface morphology

Question 12

Peduncle Strength

Answer 12

“the force required to pull the
fruit from tree at maturity
stage at the natural abscission
site”

Question 13

Physical Methods

Answer 13

Fruit shape
Specific gravity
Skin color
Fruit firmness
Juice content

Question 14

Chemical Methods

Answer 14

Sugar content
Sugar/acid ratio
Starch iodine test
Astringenct
Oil content

Question 15

Physiological Methods

Answer 15

Respiration rate
Ethylene evolution rate

Question 16

Ethylene evolution rate

Answer 16

To be used with other maturity indices to
indicate potential for immediate
consumption or long term storage

Question 17

Respiration rate

Answer 17

Observation of the preclimacteric minimum (PCM) period (at a minimum level of CO2 production rate, sudden increase in the rate is seen as a reliable indicator)
Other factors to be considered: firnmess, texture, flavor

Question 18

What to consider?

Answer 18

Easy to follow
Identify a feature(s) that relates to maturation stages
Non-destructive vs. Destructives
Relate to the quality
Relate to shelf life
Can be either subjectives or objectives
Economically feasible

Question 19

Challenges?

Answer 19

Different cultivar shave different maturation stages
Agricultural practices
Geographical locations: soil
conditions, fertilization, etc.
Subjective measurement require well-trained personnel (to avoid losses)