Physiological maturity indices in tropical fruit crops

This topic gives a wide range of knowledge and information about calculating the maturity indices in fruits like banana, mango etc.

1. Name of Speaker : Parthvee R. Damor Course No : FSC 692 Seminar Advisor : Dr. H. C. Patel Date : 20/04/17 Major Advisor : Dr. A. D. Patel Time : 16:00 hrs Degree : Ph.D. (Plant Physiology) Reg . No : 04-2584-2015 Physiological maturity indices in tropical fruits

2. Introduction Fruit maturity and its important Fruit maturity indices of tropical fruits Review of literature Conclusions Future thrusts

3. IMPORTANCE OF TROPICAL FRUITS: Tropical fruits that are grown in hot and humid regions within the Tropic of Cancer and Tropic of Capricorn , covering most of the tropical areas of Asia, Africa, Central America, South America, the Caribbean and Oceania Fruits such as bananas, mangoes and papayas have been used as staples in Asian, African and Asia Pacific countries, to complement other grain or root crops Due to the increasing demand over the years, some of the popular fruit types gradually developed from subsistence level to ones that can generate income. This includes the globally traded major tropical fruits such as bananas, mangoes, pineapples, avocadoes and papayas IMPORTANCE OF PHYSIOLOGICAL MATURITY INDICES: It has been estimated that 20-30 percent of fresh horticultural produce is lost after harvest and these losses can assume considerable economic importance. That is why, these perishable commodities need very careful handling at every stage so that deterioration of produce is restricted as much as possible during the period between harvest and consumption by studying physiological maturity indices ( Dhatt and Mahajan , 2007) Introduction 3

4. Source: https://en.wikipedia.org/wiki/Tropics Fig 1. World map with the tropical zone highlighted 4 Tropical zone

5. What is fruit maturity? It is the stage of full development of tissue of fruit only after which it will ripen normally 5 Fruit mature maturation receives a regular supply of food material from the plant typical flavor and characteristic colour also develop the abscission or corky layer which forms at the stem end stops this inflow Fully ripen

6. Maturity at harvest is the most important factor that determines storage-life and final fruit quality Immature fruits are more subjected to shrivelling and mechanical damage, and are of inferior flavour, quality when ripe Over ripe fruits are likely to become soft with insipid flavour soon after harvest Fruits picked either too early or too late in their season are more susceptible to post-harvest physiological changes than fruit picked at the proper maturity 6

7. 7 Merits of the level of maturity… Selection of storage methods Estimation of shelf-life Selection of processing operations for value addition Post-harvest handling system when shipped long distance Nutritional Quality Productivity

8. 8 Various fruit maturity indices are: Number of days from fruit set Visual indicators Size of fruit Shape of fruit Colour of fruit Appearance (External) Texture Specific gravity Starch Content Soluble solids Sugar acid ratio

9.       Developmental Continuum   Initiation Death Physiological Maturity Ripening Senescence Maturation Growth Development Watada et al . (1984) California 9 Fig 2. Different stages of fruit maturity

10. Types of Maturity of Fruits Source: http://agriinfo.in/default.aspx?page=topic&superid=2&topicid=2009 10

11. “It is the stage when a fruit is capable of further development or ripening when it is harvested i.e. ready for eating or processing” 1 . In a physiological sense, maturity refers to the attainment of final stage of biological function by a plant part as a whole 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, firmness, colour , size & shape and biochemical conversion of starch/ carbohydrate and sugar: acid ratio 4. It is always followed by senescence Physiological Maturity 11

12. It is the stage of development, when plant or plant part possesses the prerequisites the utilization by consumer for particular purpose. It is a stage of fruit at which consumer wants the fruit and required by market. The horticultural maturity of fruits and vegetables depends upon the purpose for which it is harvested 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 Horticultural Maturity or Commercial maturity 12

13. Harvesting Maturity It may be defined in terms of physiological maturity and horticultural maturity, it is a stage, which will allow fruits / vegetables at its peak condition when it reaches to the consumers and develop acceptable flavor or appearance and having adequate shelf life 13

14. Ethylene synthesis enhancement The fruit becomes soft as it ripens due to the break down of insoluble proto pectins and formation of soluble proteins There is increment in total soluble solids in form of sugars, carbohydrates, proteins and also biochemical conversion of amino acids for volatile and flavour compounds At ripening stage of fruits it involves physical, physiological and biochemical changes like increase in size and weight, conversion of sugar, increase in rate of respiration and decrease in chlorophyll content Physiological changes during maturation Cont... 14

15. Softening of fruit flesh hydraulic conversion of storage material in fruit and changes in pigments aroma, consistency and flavour associated with ripening Changes in pectin material cementing cell wall hydrolysis of starches which leads to the formation of sugars Pectin substances may be hydrolyzed forming soluble pectin causing softening of the fruits The loss of chlorophyll and appearance of carotenoids is one of the visible changes in fruit during ripening Increasing in carotenoids (pigmentation) During ripening the rate of respiration increase - This sudden upsurge in respiration is known as climacteric rise. 15

16. Fruit Maturity Immature Poor quality when ripe it is more susceptible to shrivelling and physical damage Mature Good quality when ripe longest post harvest-life potential Over-mature Too soft, it is more susceptible to physiological changes 16

17. Types of harvest indices (signs) to judge the maturity of fruits 1. Visual means Skin colour, size, persistence of style portion, drying of outer leaf, drying whole plant body, change in smell or flavour , dropping down of ripe fruits 2. Physical means Firmness, easy separation or abscission, specific gravity, weight of the fruit 3.Biochemical analysis T.S.S., starch, acids, sugar etc. 4 . Computation Days for harvesting fruits from fruit set till maturity 5.Physiological method Respiration rate, internal ethylene evolution 17

18. Fig 3. Penetrometer Fig 4. Refractrometer 18

19. Fruit Physical Biochemical Mango Olive green colour with clear lenticels, shoulder development, specific g ravity (1.0-1.02), days from fruit set (90-110 days) TSS (12-15%) Banana Skin colour, drying of leaves of the plant, brittleness of floral ends, angularity of the fruit, and days from emergence of inflorescence Skin/pulp ratio (1.20:1.40), acid content (0.25%) Papaya Yellow patch or streaks TSS (7-11%), Soluble solids (11.5%) Sapota Skin color change light brown to dark brown, skin surface is powdery when touched Soluble solid content (13-26%) , Acidity (0.2-0.3%) Table 1: Criteria of maturity for harvesting fruits 19

20. MATURITY INDICES OF TROPICAL FRUITS

21. BANANA

22. Banana ( Musa spp . ) is the fourth most important food crop in the world. In the world India is the largest producer of banana with an annual production of 297.24 lakh tonnes from an area of 803 ‘000 ha. (NHB database 2015) There are changes in banana peel colour and pulp texture during the rise in respiration. The fruit is harvested when the ridges on the surface of skin change from angularity to round i.e. after the attainment of 3% full stages. Dwarf banana are ready for harvest within 11-14 months after planting while tall cultivars takes about 14-16 months to harvest. BANANA 22

23. C ommon criteria for maturity indices of banana Drying of top leaves . Changes of fruit surfaces from green to light green. Shedding of floral ends. Disappearances of ridges on surfaces to give round shape to fruit. 23

24. Table 2: Stages of maturity of banana Maturity (%) Description 70% Fingers angular, skin dark green 80% Fingers slightly less angular, skin dark green 90% Fingers turning to be round, dull green 100% Fingers round, earliest top fruit turning greenish yellow 24

25. Maturity indices of Banana Degree of fullness of the fingers i.e., disappearance of angularity in a cross section. • Skin and pulp ratio (1.20:1.40 for Dwarf Cavendish). • Drying of leaves. • Acid content 0.25% • Days to fruit set (90 days for Dwarf Cavendish). • Bananas are harvested mature green and ripened upon arrival at destination markets. 25

26. Table 3: Changes in physical characteristics in banana (var. ‘Robusta’) fruits during storage (20±1 °C) Ethrel , ppm Storage period, days 2 4 6 Physiological loss in weight (PLW),% 250 500 1,000 2.2±0.43dw 2.1±0.22cw 2.7±0.14cw 2.4±0.16cw 4.3±0.25cy 5.0±0.16bx 5.0±0.16bx 5.7±0.37bw 5.9±0.25by 7.5±0.29ax 8.6±0.25aw 8.8±0.46aw Pulp/peel ratio (1.2±0.14a) 250 500 1,000 1.3±0.16aw 1.1±0.14bw 1.3±0.16bw 1.3±0.22cw 1.3±0.08aw 1.5±0.22abw 1.7±0.28abw 1.8±0.22bw 1.4±0.14ax 1.6±0.22ax 2.2±0.33aw 2.3±0.22aw Fruit firmness, N(79.1±2.21a) 250 500 1,000 74.4±1.73abw 64.4±1.73bx 61.4±2.41bx 60.3±2.33bx 70.2±1.66bw 56.3±2.49cx 53.2±2.36cx 46.1±2.12cy 63.6±1.84cw 32.4±1.73dx 26.5±2.48dy 25.0±1.41dy Mysore Kulkarni et al. (2011) 26

27. green colour L (48.4±1.23a) 250 500 1,000 48.4±1.73ay 56.5±1.63ax 63.5±1.97bw 54.0±1.63bx 47.2±1.20ay 56.4±1.56ax 68.0±1.27aw 65.3±1.10aw 45.5±1.59ay 57.3±1.15ax 62.7±1.78bw 64.4±1.42aw greenish yellow colour a (−12.8±1.88a) 250 500 1,000 −2.8±1.71aw −0.3±0.90bx −8.7±0.46bx −9.5±0.86bx −12.8±1.93aw −4.8±0.46cx −3.7±0.36cx −2.6±0.28cx −11.7±1.02aw −2.2±0.28dx −1.2±0.42dx −1.6±0.16cx yellow colour b (20.9±1.49a) 250 500 1,000 20.8±1.61ay 26.3±1.20ax 30.8±1.73aw 26.3±1.02cx 21.2±1.02ay 27.6±1.49ax 31.5±0.99aw 30.6±1.56bw 20.1±1.53ay 28.6±1.58ax 33.4±1.42aw 34.4±1.70aw Means with different superscripts (a, b, c, d, e) for ethrel treatments and (w, x, y, z) for storage period differ significantly (p≤0.05), (n=3). Initial values are given in parenthesis Kulkarni et al. (2011) Mysore 27

28. Table 4: Changes in biochemical composition of banana (var. ‘Robusta’) fruits during storage (20±1 °C) Ethrel , ppm Storage period, days 2 4 6 Moisture (%), peel (91.8±3.46aw) 250 500 1,000 91.6±3.37aw 90.7±2.12aw 90.7±1.90aw 90.00±2.16aw 89.5±1.22aw 88.9±1.48aw 89.3±1.71aw 88.9±0.91aw 89.3±0.91aw 86.5±1.23aw 88.8±2.23aw 88.8±2.23aw Moisture (%), pulp (72.1±1.52b) 250 500 1,000 72.41±1.78bw 71.03±0.82aw 72.26±1.63aw 73.68±3.70aw 72.1±1.49bw 72.0±1.61aw 72.6±1.94aw 73.9±2.82aw 78.46±1.76aw 73.06±1.46aw 73.88±2.30aw 75.76±3.79aw pH (5.4±0.14a) 250 500 1,000 5.4±0.14aw 5.0±0.16awx 4.6±0.28bx 4.6±0.22bx 5.4±0.22aw 4.9±0.22ax 4.7±0.16bx 4.7±0.14bx 5.3±0.22aw 4.8±0.43aw 4.8±0.29bw 4.8±0.37bw Kulkarni et al. (2011) Mysore 28

29. Total soluble solids (TSS), ° Brix (3.2±0.08c) 250 500 1,000 4.3±0.46cz 10.2±0.14cy 14.4±0.16bx 16.0±0.41bw 5.9±0.57by 15.0±0.22bx 23.5±1.08aw 24.0±0.82aw 7.0±0.78by 18.0±0.94ax 24.0±1.41aw 23.8±1.88aw Total acidity % (0.24±0.02c) 250 500 1,000 0.27±0.02bcz 0.41±0.02by 0.47±0.01bx 0.53±0.01aw 0.32±0.03abx 0.48±0.01aw 0.50±0.04abw 0.54±0.01aw 0.34±0.01ay 0.50±0.02ax 0.54±0.02awx 0.56±0.02aw Total sugars % (1.5±0.22b) 250 500 1,000 1.5±0.14by 4.4±0.22cx 7.2±0.16cw 7.4±0.29bw 1.8±0.08bz 9.5±0.22by 13.5±1.08bx 15.6±1.22aw 2.0±0.16by 11.0±1.20ax 17.6±1.45aw 17.4±0.99aw Total chlorophyll in peel mg/100 g (3.6±0.14a) 250 500 1,000 3.6±0.08aw 3.3±0.08aw 3.1±0.14bw 2.4±0.43bx 2.4±0.14bw 2.4±0.16bw 1.4±0.16cx 0.4±0.08cy 1.8±0.14cx 2.2±0.14bw 0.3±0.08dy 0.2±0.08cy Means with different superscripts (a, b, c, d, e) for ethrel treatments and (w, x, y, z) for storage period differ significantly (p≤0.05), (n=3). Initial values are given in parenthesis Kulkarni et al. (2011) Mysore 29

30. 30 Tapre and Jain (2012) A.D.I.T (Anand) Fig 6. Colour chart of banana

31. Table 5: Changes in physical characteristics in banana fruits at different stage of maturity during ripening at 20 ˚C Parameters Stage of ripening Stage 5 Stage 6 Stage 7 Pulp /peel ratio 2.0 2.3 2.7 Peel colour Yellow with green tip All yellow Yellow slightly flecked with brown Pulp colour white White creamy Yellowish creamy PPO activity (U ml -1 min -1 ) 33.18 30.22 27.84 Stage 5=yellow with a trace of green Stage 6=all yellow Stage 7=all yellow with brown spot Tapre and Jain (2012) A.D.I.T (Anand) 31

32. Table 6: Changes in biochemical composition of banana at different stage of maturity during ripening at 20 ˚ C Parameters Stage of ripening Stage 5 Stage 6 Stage 7 Moisture % 73.87 ± 0.23a 74.24 ± 0.22a 74.92 ± 0.09b Ash % 0.683 ± 0.006a 0.675 ± 0.005a 0.645 ± 0.009b Fat % 0.24 ± 0.004a 0.28 ± 0.006b 0.28 ± 0.005b Protein % 0.81 ± 0.002a 0.80 ± 0.008a 0.78 ± 0.003b % Titratetable Acidity (as mallic acid) 0.37 ± 0.004a 0.41 ± 0.013b 0.48 ± 0.004c Pectin (as calcium pectate ) % 0.37 ± 0.012a 0.41 ± 0.01b 0.66 ± 0.02c Total sugar % 13. 38 ± 0.53a 16.67 ± 0.23b 18.48 ± 0.45c Starch % 7.05 ± 0.22a 4.09 ± 0.11b 1.56 ± 0.14c TSS ( ˚ Brix ) 19.2 ± 0.2a 20.73 ± 0.115b 23.07 ± 0.115c Stage 5=yellow with a trace of green Stage 6=all yellow Stage 7=all yellow with brown spot Tapre and Jain (2012) A.D.I.T (Anand) 32

33. Assessment of banana fruit maturity by image processing technique Maturity stage of fresh banana fruit is an important factor that affects the fruit quality during ripening and marketability after ripening. The ability to identify maturity of fresh banana fruit will be a great support for farmers to optimize harvesting phase which helps to avoid harvesting either undermatured or over-matured banana. This study attempted to use image processing technique to detect the maturity stage of fresh banana fruit by its color and size value of their images precisely. A total of 120 images comprising 40 images from each stage such as under-mature, mature and over-mature were used for developing algorithm and accuracy prediction. Prabha and Kumar (2015) Coimbatore 33

34. Fig 7. Identifying maturity of banana using graphical user interface development environment in matlab 7.10 34

35. Fig 8. (a) under-mature (b) mature and (c) over-mature banana fresh fruits 35

36. Classification Algorithms Testing Data analysis Size value extraction Colour value extraction Extracting banana region Background removal Input image Fig 9. Steps involved in the development of banana fruit maturity classification algorithm 36

37. Feature Mean colour intensity value (Pixels) Area (Pixels) Perimeter (Pixels) Axis length (Pixels) Axis width (Pixels) Under-mature 0.352492 c 191395.2 b 2443.4 a 993.8 a 341.3 a Mature 0.493275 b 215708.5 a 2543.7 a 1041.3 a 354.5 a Over mature 0.73096 a 223864.1 a 2600.2 a 1019.6 a 363.7 a LSD (0.05) 0.0435 25731.5 – – – SEM± 0.0163 9655.6 NS NS NS CV% 9.83 9.50 – – – Means in the same column with different letters show significant differences after one-factor ANOVA and Duncan multiple range test (p <0.05); NS – Means of under-mature, mature and Overmature treatments in the column are not significantly different Table 7: ANOVA results comparing the means of colour intensity value, area, perimeter, major axis length and minor axis length between treatments (Under-mature, mature and Over mature) 37

38. PAPAYA

39. Papaya ( Carica papaya L . ) belongs to the family Caricaceae . Papaya fruits contain about 85-90% water, 10-13% sugar and 0.6% protein as well as Vitamin A , B 1 , B 2 and C. However, due to inadequate facilities for post harvest handling, storage, processing and preservation.post-harvest losses are reported to be around 30%. Postharvest physiology can be affected by cultivar, environmental condition and also by harvesting time. Harvesting time also has influence on fruit sensorial quality. papaya 39

40. Maturity indices of papaya: Fruits require 125 to 140 days from flowering to maturity. Colour of fruit changes from green to pale green or yellowish. Portion of fruit exposed to sunlight becomes dark yellow in colour. The latex of the fruits become watery. T.S.S. at harvest should be minimum 6%. • Change of skin color from dark green to light green with some yellow at the blossom end (color break). • Papayas are usually harvested at color break to 1/4 yellow for export or at 1/2 to 3/4 yellow for local markets. • TSS 7.11% • A minimum soluble solids of 11.5% is required 40

41. Ripeness stage pH TA ( Tritratable acidity) TSS(° Brix ) R 1 : (0-25% yellow) 6.141a 0.074a 5.4a R 2 : (>25 and 50% yellow) 6.207a 0.062b 8.7b R 3 : (>50 and 75% yellow) 6.302a 0.056b 9.4b R 4 : (>75 and 100% yellow) 6.401a 0.048b 9.6b Table 8: Changes in pH, TA and TSS in papaya ( Carica papaya. L. cv. Maradol ) in four stages of ripeness Mean values in each column followed by a different letter at each ripeness stage are significantly different (p<0.05) Sancho et al. (2010) Mexico 41

42. Fig 10: Activities of polygalacturonase (A) and pectinmethylesterase (B) in papaya ( Carica papaya, L. cv. Maradol ) in four stages of ripeness. Data shows are means of at least three determinations and error bars indicate the standard deviation, expressed as U g FW-1 Fig 11: Totals of phenol in papaya fresh (A) and skin (B) ( Carica papaya, L. cv. Maradol ) in four stages of ripeness. Data shows are means of at least three determinations and error bars indicate the standard deviation, expressed as mEAG /100 gFW Sancho et al. (2010) Mexico 42

43. Developmental stage Day Total sugars (g/100 g) Reducing sugars (g/100 g) 15°C 22°C 28°C 15°C 22°C 28°C Green immature 1. 6 ± 0.2 aJ 1.6 ± 1.2 aJ 1.9 ± 1.301 aJ 0.403 ± 0.193 aJ 0.403 ± 0.193 aJ 0.403 ± 0.193 aJ 4 2.080 ± 0.492 aK 2.080 ± 0.492 abK 2.080 ± 0.495 aK 0.773 ± 0.235 aK 0.637 ± 0.393 abK 0.480 ± 0.030 abK 8 3.093 ± 0.748 aL 3.493 ± 1.094 abL 3.860 ± 1.370 aL 0.810 ± 0.065 aL 0.943 ± 0.240 bL 0.647 ± 0.074 bL 12 3.150 ± 1.738 aM 4.253 ± 1.790 bM 2.550 ± 0.552 aM 0.867 ± 0.372 aM 1.007 ± 0.216 bM 1.020 ± 0.128 cM Green mature 3.410 ± 0.830 aE 2.970 ± 0.885 aE 3.410 ± 0.930 aE 2.490 ± 1.249 aF 2.490 ± 1.249 aF 2.337 ± 0.142 aF 4 3.517 ± 0.405 aF 3.410 ±0.930 abF 7.207 ± 3.196 bG 2.530 ± 1.017 aG 2.530 ± 0.819 aG 2.367 ± 0.504 aG 8 4.453 ± 1.170 aH 4.877 ± 0.467 bH 5.677 ± 0.680 abH 2.593 ± 0.160 aH 2.680 ± 0.046 aH 2.490 ± 1.249 aH 12 4.307 ± 0.996 aI 4.527 ± 0.645 bI 4.777 ± 0.935 abI 2.740 ± 0.017 aI 2.743 ± 0.917 aI 2.670 ± 0.647 aI Table 9: Total and reducing sugars of Carica papaya L. picked at green immature, green mature and advanced maturity stages and stored at 15, 22, and 28 °C for 12 days Yao et al. (2011) Abidjan 43 Conti..

44. Developmental stage Day Total sugars (g/100 g) Reducing sugars (g/100 g) 15°C 22°C 28°C 15°C 22°C 28°C Advance maturity 6.430 ± 1.645 aA 6.430 ± 1.645 aA 6.430 ± 1.645 aA 2.633 ± 0.869 aA 2.633 ± 0.869 aA 2.633 ± 0.869 aA 4 6.800 ± 1.572 aB 5.390 ± 2.142 aB 9.327 ± 5.248 aB 4.230 ± 1.206 abB 3.797 ± 0.270 bB 3.190 ± 0.115 abB 8 8.563 ± 2.880 aC 10.200 ± 2.777 aC 8.467 ± 1.967 aC 4.303 ± 1.057 abC 4.027 ± 0.585 bC 4.123 ± 0.543 bcC 12 6.570 ± 0.262 aD 8.397± 3.435 aD 6.900 ± 0.619 aD 5.297 ± 0.270 bD 4.367 ± 0.086 bE 4.823 ± 0.611 cE The values, followed by the same low case letter in a column and the same upper case in a row, are not significantly different at p < 0.05. The reading is done in the same column for lower case letters and in the same row for the upper cases. Yao et al. (2011) Abidjan 44

45. Fig 12. Evolution of organoleptic parameters of Carica papaya L. picked at green immature (A, D, G), mature green (B, E, H) and advanced maturity (C, F, I) stages and stored at 15°C for 12 days (A-C), at 22°C for 12 days (D-I). 20 45 Yao et al. (2011) Abidjan

46. MANGO

47. MANGO Mango ( Mangifera indica L.) is an important tropical fruit and also known as ‘the king of fruits’. It is grown in India almost all the states. India shares about 56 per cent of total mango production in the world. Mango claims superiority over other fruits in consumption due to high nutritional and commercial value. From the nutritional point of view, the mango is a rich source of Vitamin -A, Vitamin –C, β-carotene, folic acid, thiamine, riboflavin, carbohydrates, calcium, phosphorus, iron, ascorbic acid. Mango is a seasonal fruit and is highly perishable. Its short shelf life limits strategic selling. The quality as well as the postharvest life of the fruit is influenced by the stage of maturity at harvest. However, proper quality, taste and flavor of mango can only assured when fruits are harvested after attaining physiological maturity. 47

48. Maturity indices: • Tapka stage • Specific gravity (1.0: 1.02 for Alphonso & less than 1.0 for dashehari ). • White powdery like appearance on skin of mature mango. • Change in fruit shape (fullness of the cheeks) • Days to fruit set (110-125 days for Alphonso a nd Pairi ). • Change in skin color from dark green to light green to yellow (in some cultivars). Red color on the skin of some cultivars is not a dependable maturity index. • TSS 12-15 % • Change in flesh color from greenish yellow to yellow to orange. 48

49. States Month of Harvest Maharashtra April – May ( Ratnagiri ) (Other areas) May – June Gujarat May – June Tamil Nadu April – May Andhra Pradesh April – May (coastal districts) Karnataka May – July Bihar, Uttar Pradesh and other parts of North India June - August Kerala March - April MANGO FRUIT HARVESTING PERIOD IN INDIA Table 10: The major harvesting seasons in different states are 49

50. Table 11: Bio-Chemical constituents during different stages of development mango cv. Safdar Pasand Days after fruit set TSS (%) Total sugar (%) Reducing sugar (%) Acidity (%) 20 3.15 2.91 2.11 1.69 30 5.32 2.98 2.16 2.33 40 5.75 3.21 2.29 2.58 50 6.55 3.34 2.60 2.24 60 6.75 3.75 2.70 1.75 70 7.55 3.96 3.11 1.27 80 8.35 4.67 3.22 0.94 90 8.32 4.63 3.20 0.94 Correlation coefficient between different factors (mature fruit) T.S.S. and Total sugar r = +0.653; 2. Total sugar and acidity r = -0.417 Dutta and Dhua (2004) Bidhan Chandra Krishi Viswavidyalaya , Mohanpur 50

51. Table 12: The average weight, width, length, firmness, TSS, titratable acidity and pH of mango fruits cv. Jinhwang at 50, 80, 110 and 140 days after anthesis (DAA) development stages Wongmetha et al . (2015) Taiwan Treatment Weight (g) Width (cm) Length (cm) Firmness ( kgf ) TSS ( Brix) TA ( Titratable acidity) (%) pH 50 DAA 22.71 da 3.05 d 5.68 c 5.35 c 7.37 a 3.79 b 3.61 b 80 DAA 322.00 c 7.46 c 14.28 b 8.66 ab 6.94 b 4.63 a 3.15 c 110 DAA 604.88 b 9.22 b 17.65 a 9.25 a 7.06 ab 1.50 c 4.06 a 140 DAA 1025.87 a 10.60 a 18.39 a 8.05 b 6.09 c 1.12 c 4.02 a a Means followed by the same letter in a column are not significantly different letters in a column significantly different at the 95% a level (P≤0.05) by DMRT. 51

52. Fig 13. The growth and development stages and peel colour of mango fruit cv. Jinhwang harvested at 50, 80, 110 and 140 days after anthesis Wongmetha et al . (2015) Taiwan 52

53. Sapota (B.N: Manilkara achras Roxb .) belong to family Sapotaceae . India is the largest producer of sapota followed by Mexico. Area under sapota in India is estimated to be 1.40 lakh hectares, with annual production of 11.17 lakh tonnes (www.apeda.com). Sapota fruit is a good source of sugar, carbohydrates, protein, Iron and ascorbic acid. SAPOTA 53

54. Fruits generally matures in about 240 to 270 days after flowering. Fruits at full maturity develop a dull orange or potato colour. A mature fruit when scratched slightly with nail shows a yellow streak instead of green streak. Brown scaly material disappears from the fruit surface as the fruits approach full maturity. The milky latex content is reduced. The dried spine like style at the top of the fruit falls or drops off easily when touched. 54

55. Maturity indices of Sapota : • Fruit with 80% maturity • Skin color change from light brown with a tinge of green to light brown to dark brown. • Weight of fruit 65-70 g • Flesh yellow streak when scrached with finger nail • Specific gravity 1.025-1.057. • Quality characteristic • Appearance: size, shape (oval), color, freedom from defects, and freedom from decay. • Firmness (firm ripe sapotes are preferred). • Flavor is related to soluble solids content (13- 26%) and acidity (0.2-0.3%). 55

56. Pawar et al. (2011) Dharvad Table 13: Effect of different stages of ripening on physical parameters of sapota fruits Ripening Stage Weight of fruit (g) Weight of pulp (g) Weight of skin (g) Weight of seed (g) Volume of fruit (ml) Length of fruit (cm) Diameter of fruit (cm) Colour Recovery of juice (%) Pulp: Seed ratio R 1 94.22 85.42 7.16 1.64 90.50 6.52 5.52 Yellowish brown 50.87 52.09 R 2 91.87 81.84 8.34 1.69 87.58 5.58 5.38 Light brown 49.56 48.43 R 3 84.61 74.33 8.64 1.64 79.08 5.53 5.33 Brown 45.90 45.32 R 4 60.66 54.22 4.95 1.49 59.30 4.88 4.76 Dark brown 41.38 36.39 S.Em ± 1.64 2.16 0.38 0.11 1.40 0.25 0.18 - 1.81 2.61 C.D. at 1 % 6.78 8.93 1.56 NS 5.77 1.05 NS - 7.47 10.78 R 1 – Mature (harvesting stage); R 2 – Half ripe; R 3 – Ripe; R 4 – Over ripe 56

57. Table 14:Effect of different stages of ripening on biochemical composition of sapota fruits Ripening Stage T.S.S. ( O B) Total sugars (%) Reducing sugars (%) Titratable acidity (%) pH Ascorbic acid (mg/100g) Moisture (%) R 1 19.00 14.40 8.90 0.23 5.30 20.60 75.80 R 2 21.50 16.76 9.89 0.20 5.60 15.22 74.10 R 3 23.60 19.12 11.08 0.13 6.20 11.95 72.50 R 4 22.60 18.20 10.11 0.10 6.30 7.99 69.80 S.Em ± 0.41 0.23 0.06 0.01 0.07 0.17 2.21 C.D. at 1 % 1.68 0.94 0.25 0.04 0.30 0.69 NS R 1 – Mature (harvesting stage); R 2 – Half ripe; R 3 – Ripe; R 4 – Over ripe; Pawar et al. (2011) Dharvad 57

58. conclusions 58 Looking to the different reviews of research works it can be concluded that maturity indices are very important sign to get quality fruit product having good nutritive value, marketing value and longer shelf-life. Fruit Physical changes Biochemical changes Banana Angularity decreases, round shape of fruit increases , colour changes from dark green to yellowish green Pulp/peel ratio, pectin content, moisture content and titratable acidity increases Papaya Colour changes from green to yellowish green Total sugars, total phenols in flesh, total phenol in skin increases and reducing sugars decreases Mango Increase in weight, width, length and firmness, change in fruit color Increase in total sugars, TSS, decrease in acidity Sapota Decrease in weight of fruit, weight of skin, weight of pulp, weight of seed, volume of fruit, length of fruit diameter of fruit and disappearance of powder surface Pulp/seed ratio, decrease in ascorbic acid and moisture content.

59. FUTURE THRUSTs Needs to strengthen research work on maturity indices of fruit crops for improvement in nutritional quality, marketing value and adequate shelf-life of fruits. 59 To create awareness among the producers for maturity indices for various fruit crops.

60. Thank you for your Kind Attention Your Questions are Welcome 60