Few important concepts

1. Change in carbohydrate composition

• Strawberry or tomato don’t accumulate starch during their development so need to be picked ripe in order to have an acceptable flavor for consumers.

2. Change in organic acids

• In most of the fruits, there is decrease in acidity during ripening.
• The decrease in acidity of banana during post climacteric phase is due to increase in malic enzymes and pyruvate decarboxylaton.
• The increase in acidity during ripening is due to

a) Organic acid assimilation

b) Rate of oxidation to carbonic acid and H₂

3. Formation of volatile compounds

Apple : Ethyl-2-methyl-butyrate

Banana : Eugenol

Grape fruit : Nootaketone

Lemon: Citral

Orange: Valence

• There is increase in RNA synthesis during maturation ( Except Banana).
• Ripening can be hindered by
• Auxin may slow down or sometime accelerate ripening process.
• GA stops color change in fruits.
• ABA accumulation occurs during ripening.
• Avocado fruits don’t ripe in tress because of presence of ripening inhibitor.
• Common physiological problem in cut flower is Neeking or bending.