What are maturity indices?
Maturity indices are the sign or indication the readiness of the commodity for harvest.
It is the basis for determining harvest date. Types of maturity. A.
Physiological maturity: It refers to the stage in the development of the fruits and
vegetables when maximum growth and maturation has occurred.
What are the maturity indices of vegetable crops?
Among the fruits and vegetables, brinjal, okra, cucumber, bell pepper, chilli, summer
squash, lima bean, French bean, pea, chayote and sweet corn are consumed as
immature fruit vegetables, which attain their horticultural maturity before their
physiological maturity, whereas, vegetables viz., tomato, muskmelon, ...
What is the importance of maturity indices?
Importance of maturity indices: Ensure sensory quality (flavour, colour, aroma,
texture) and nutritional quality. Ensure an adequate postharvest shelf life. Facilitate
scheduling of harvest and packing operations.
What is crop maturity?
Maturity in virtually all crops can be divided into two types, physiological maturitywhich
describes that period when sexually induced reproductive growth has ceased, and
harvest maturity, where the seed, fruit, or other economically important organ of yield has
reached a state of “ripeness” and can be removed from ...
What defines maturity?
In psychology, maturity is the ability to respond to the environment aware of the correct
time and location to behave and knowing when to act, according to the circumstances
and the culture of the society one lives in.
What is physiological maturity of fruits?
1) It refers to the stage in the development of the fruits and vegetables when
maximum growth and maturation has occurred. 1) Horticultural maturity refers to
any stage of development when the commodity has reached a level of
development sufficient for its intended use.
Types Of Maturity Of Fruits And Vegetables
A) Harvesting Maturity
B) Physiological Maturity
C) Commercial or Horticultural Maturity
Harvesting Maturity:
The harvest maturity of vegetable depends upon the purposes for which it is harvested. For
local market and for processing, fully coloured tomato fruits are harvested. However, for a
distant market fruit which have started developing colour are harvested. The post-harvest
quality and storage life of fruit appear to be controlled by the maturity. If the fruits are
harvested at a proper stage of the maturity the quality of fruit is excellent. Poor quality and
uneven ripening are caused by early harvesting and late harvesting result in extremely poor
shelf life. It is imperative that the fruit should be at the right stage of the maturity with no
of physical damage. Various Maturity Indices such as number of damage from fruit set,
visual indicators, size, shape, colour, appearances, texture, lenticel number, specific gravity
starch contain soluble solids, sugar, acid ratio and oil content are used to determine
maturity of fruits.
Physiological Maturity:
1. In a physiological sense, maturity refers to the attainment of final stage of biological
function by a plant part of plant as a whole.
Example: A French bean pod of okra is at its physiological maturity when seeds are fully
developed and the pod is which will dehisce with little pressure.
2. It is the stage of development of any plant organ at its maximum size and growth.
3. The physiological maturity is judged of measure by rate of respiration and sugar: acid
ratio.
4. It always followed by senescence.
Commercial or Horticultural Maturity:
It is the stage of development, when plant or plant part possesses the prerequisites the
utilization by consumer for particular purpose.
1. It is a stage of fruit and vegetable at which consumer wants the fruit and vegetable or
fruit and vegetable require by market. The horticultural maturity of fruits and vegetables
depends upon the purpose for which it is harvested.
Example: The French bean pod of okra pod is matured when it is tender with maximum
size, as per horticultural maturity.
2. It is a stage appears at any time between development and growth of any plant upon
fruit.
3. It can be predicted by using different terminology like premature, mature and over
mature.
4. There is no necessity of senescence.
Matured fruits are having completed natural growth and development.
Maturity of Fruits and Vegetables
It refers to the attachment of final stage of biological function by a plant part or plant as a
whole.
Or
It is the particular stage in life of plant of fruit at which they attain maximum growth and
size.
Good quality of fruits and vegetables are obtained when harvesting is done at the proper
stage of maturity. It is the stage where any organ of the plant attains full growth and
development. So it is the stage of fruit development beyond which no further growth take
place. After maturity of any organ it starts its decline stage i.e. called as “Ripening”. Earlier
the harvest, longer is the time of ripen. Greater the maturity, lesser are the number of days
required for the fruit ripen. But the ripe fruits from early harvests and poor quality indicated
by lower organoleptic ratings and with increasing maturity, quality improved. The maturity
indices are also called as “Maturity Standards” or “Signs of Maturity”. Maturity signs help in
judging maturity of fruits and vegetables. The signs are based on experience and skill and
judgment. As the market value depends upon quality of the produce, the knowledge
regarding maturity indices of right stage of harvest caries vital importance. Secondly shelf
life of the produce in some fruits depends upon maturity stage of harvested produce.
There are five types of indices to judge the maturity of the fruit.
1. Visual means
2. Physical means
3. Chemical analysis
4. Computation
5. Physiological method.
1) Visual Means:
Skin color, size, persistence of style portion, drying of outer leaf, drying whole plant body,
change in smell or flavor, dropping down of ripe fruits.
2) Physical Means:
Fairness easy separation or abscission, specific gravity, weight of the fruit.
3) Chemical Analysis:
T.S.S , acids, Starch, sugar, etc.
4) Computation:
Days for harvesting fruits from fruit set till maturity.
5) Physiological Method:
Respiration rate, internal ethylene evolution.
