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    Maturity Index Maturity Index: By: Mrs. Siti Fairuz Yusoff

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    muhammad syamim
    The document discusses factors that determine the maturity of produce, including physical characteristics like color, texture, size; chemical properties like sugar and starch content; and physiological processes like respiration rate. Maturity is important to determine the optimal harvesting time for quality and marketability. A variety of methods are used to measure maturity, with the goal of harvesting at the right developmental stage for each crop's intended use.

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    Maturity Index Maturity Index: By: Mrs. Siti Fairuz Yusoff

    Uploaded by

    muhammad syamim
    106 views31 pages
    The document discusses factors that determine the maturity of produce, including physical characteristics like color, texture, size; chemical properties like sugar and starch content; and physiological processes like respiration rate. Maturity is important to determine the optimal harvesting time for quality and marketability. A variety of methods are used to measure maturity, with the goal of harvesting at the right developmental stage for each crop's intended use.

    Original Title

    Lecture 2. Maturity index

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    The document discusses factors that determine the maturity of produce, including physical characteristics like color, texture, size; chemical properties like sugar and starch content; and physiological processes like respiration rate. Maturity is important to determine the optimal harvesting time for quality and marketability. A variety of methods are used to measure maturity, with the goal of harvesting at the right developmental stage for each crop's intended use.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    106 views31 pages

    Maturity Index Maturity Index: By: Mrs. Siti Fairuz Yusoff

    Uploaded by

    muhammad syamim
    The document discusses factors that determine the maturity of produce, including physical characteristics like color, texture, size; chemical properties like sugar and starch content; and physiological processes like respiration rate. Maturity is important to determine the optimal harvesting time for quality and marketability. A variety of methods are used to measure maturity, with the goal of harvesting at the right developmental stage for each crop's intended use.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 31

    Maturity index

    By: Mrs. Siti Fairuz Yusoff


    Introduction
    • Maturity stage at harvest will affect the
    produce quality.
    • Why?
    -effect on fruit
    -effect on vegetables
    • What happen if mishandling at harvesting
    stage?
    Plan from the beginning
    • Know when to harvest & to market
    • Must plan:
    1. Consuming type (eaten raw/processed) &
    when to distribute
    2. Contact buyer/wholesaler prior to sell. So, we
    can sell the produce at optimum price at the
    correct harvesting time.
    3. Plan harvesting operation: time to harvest,
    labor needed, harvesting tools and
    transportation type.
    4. Able to monitor the whole harvesting process.
    Maturity
    • Determination of maturity
    - visual/appearance: color, size, shape,
    - Physical: weight, texture, smell, sound & relative density
    - Chemical: acid, sugar, starch, pH, nutrition &
    antioxidants
    - Computation: Date of planting, Days after transplanting
    /flowering
    - Physiology: Respiration process
    • Maturity types
    - Physiology
    - Commercial
    Produce category
    Homework • Climacteric
    - Examples?

    • Non-climacteric
    - Examples?
    Physiological maturity
    The plant part continue to develop even after detached from the
    mother plant; mature fruits
    EARLY GROWTH DIE
    GROWTH MATURATION RIPENING SENESCENCE  
                   
    SPROUT  
    Bean sprout  
      STEM & LEAF  
    Asparagus, lettuce, spinach,
      cabbage, water spinach  
       
      INFLORESCENCES  
    Broccoli, artichoke,
      cauliflower  
       
      Young fruit (Partially develop)  
      Cucumber, okra, nuts, corn  
       
      Mature fruit  
    Banana, mango, sapodila,
      jackfruit, durian  
       
      Ripe fruit  
    Papaya, mangosteen, rambutan,
              durian, starfruit, passion fruit    
    Commercial maturity/horticultural
    maturity
    • The stage of development when a plant part
    possesses the necessary characteristics for use by
    consumers
    • Happen at any physiological stage
    Eg.
    Mango fruit
    Harvest stage: young stage
    Consume as: pickle, salad (kerabu mangga)

    Papaya fruit
    Harvest stage: mature fruit but not ripe
    Consume as: pickle, cooking (somtam) or long distance
    market
    • Harvest at mature
    a. Onions: drying & collapse of the neck/green leafy
    part fall down
    b. Potato: plant above ground death, development
    of periderm
    • Harvest before mature
    a. Leafy vegetables (kale, spinach, pak choy)
    b. Cucumber: reach maximum size & soft seed
    c. Asparagus: before the flower bud open
    d. Beansprout: germination
    Horticultural maturity
    in relation to
    developmental stage
    Index maturity
    • A measurement scale that can be used to
    determine maturity degree of particular
    commodity.
    • Importance:
    a. Marketing strategy
    b. Efficient use of labor resources
    c. Trade regulation
    Determination of maturity

    Determination of maturity

    C.
    A. Physical B. Chemical
    Physiological
    Determination of maturity: Physical
    1. Color
    • Color changes in accordance to maturity stage is varied
    for each commodity
    • By observation/using chromameter (interpreted color
    precisely in value involving:
    i. Lightness
    ii. Chroma
    iii. Hue

    Example: tomato, chili, papaya,


    rambutan, mango, starfruit
    1. a* + b*

    Mustard
    • L*= 23.41
    • a*= -43.21
    • b*= 20.35

    Grapes
    • L*= 30.42
    • a*= 38.61
    • b*= -35.12

    2. L* + a*
    2. Texture
    • Change from firm to soft (fruit ripening).
    • Turn to hard and fibrous (vegetables)
    Eg. Okra, long bean, green beans
    • Firmness can be measured by Universal
    testing machines (newton) or texture
    analyzer.
    3. Size, weight, shape & morphology
    • Increase as the growth stage increase, plateau
    when reach certain stage
    • Matured fruit: full shape, outer skin more firm
    • Torn fruit: bottom site of torn wider (tapak duri
    menjadi lebar)
    • Outer appearance: dryness of the stamens
    (benang sari) on banana, shining loss of
    watermelon skin
    What are the criteria to make sure
    watermelon is ready to harvest?

    How do we know durian is ripe? List 6-7


    criteria
    4. Smell
    • Sweet smell
    • Mango, durian, cantaloupe, jackfruit,
    cempedak, bacang, banana.
    5. Relative density, RD or specific gravity (ketumpatan
    bandingan)
    • Certain fruits increased their gravity
    (weight/volume)
    • Fast method
    • Example:
    -Unripe mango, RD < 1.0 (weight < volume) & float in
    water
    -Ripe mango, RD >1.0 (weight > volume) & sink in
    water
    • However, not all ripe fruits float in water especially
    hollow fruits
    Determination of maturity: Chemical
    1. Sugar content
    • Measure the total soluble solid in juice extract
    • Mature & ripe fruits contain high sugar
    • In certain fruits, sugar is higher but starch is
    lower
    • Suitable to pluck when sugar content reach
    6.2% (for mango) & 8-10% (cantaloupe)
    • Measured by refractometer/refraktometer.
    2. Starch content
    • Accumulation of starch is high during growth &
    developmental stage especially in climacterics.
    • It becomes saturated when matured.
    • Once matured, the starch/carbohydrate will
    convert into sugar. Sugar higher & starch lower
    • Measured by iodine test.
    • However, starch determination by quantitatively
    is complicated to carried out at the farm.
    3. The total of acid
    • Measured by organic acid in particular fruits
    • Considered only dominant organic acid: citric
    acid, malic acid, fumaric acid etc.
    eg. Citric acid (lemon), malic acid (pineapple,
    apple, pear).
    • Method: titration using phenolphthalein as
    indicator
    TCA cycle
    Fruit type Dominant organic acid
    Banana  
    Starfruit  
    Mangosteen  
    Mango  
    Papaya  
    Grapes  
    Spinach  
    Blueberry  
    Determination of maturity:
    Physiology
    Homework
    • Growth involve cell divisions and cell
    enlargement until final size.
    • Maturity begins when cell enlarge up to
    maximum size
    • Both growth and maturity also called
    development phase
    • Senescence is an anabolic process (synthesis)
    of biochemical to catabolic (degradation) lead
    to tissue death
    • Pertumbuhan melibatkan pembahagian sel dan
    seterusnya sel berkembang sehingga bersaiz akhir.
    • Kematangan biasanya bermula semasa sel
    berkembang hingga proses pemasakan. Pertumbuhan
    dan kematangan juga dikenali sebagi fasa
    perkembangan.
    • Penuaan didefinisikan sebagai tempoh proses anabolik
    (sintesis) biokimia menjadi katabolik (degradasi) yang
    menyebabkan tisu menjadi tua dan akhirnya mati.
    • Kadar respirasi memberikan ramalan yang lebih tepat
    tentang kesesuaian masa menuai mengikut tujuan-
    tujuan tertentu. Komoditi klimakterik menghasilkan
    kadar respirasi yang lebih tinggi apabila buah masak
    berbanding dengan komoditi yang bukan klimakterik.

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