Produce Degradation Pathways and Prevention

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© 2005 by CRC Press

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Maturity, Ripening, and

Quality Relationships

Peter M.A. Toivonen and Thomas H.J. Beveridge

Agriculture and Agri-Food Canada, Pacific Agri-Food

Research Centre, Summerland, British Columbia, Canada

CONTENTS

3.1 Introduction .................................................................................................... 55
3.2 Effects of Maturation and Ripening .............................................................. 56
3.2.1 Texture ................................................................................................ 56
3.2.2 Flavor.................................................................................................. 59
3.2.3 Nutritional quality .............................................................................. 61
3.2.4 Shelf life ............................................................................................. 62
3.3 Association of Hormonal Changes in Relation to Quality ........................... 63
3.3.1 Endogenous growth hormones........................................................... 63
3.3.2 Exogenously applied hormones ......................................................... 63
3.3.2.1 Ethylene .............................................................................. 63
3.3.2.2 Cytokinins ........................................................................... 65
3.3.2.3 Gibberellic Acid.................................................................. 65
3.3.2.4 Methyl Jasmonate ............................................................... 66
3.3.2.5 1-Methylcyclopropene ........................................................ 66
3.4 Respiratory Metabolism in Relation to Quality ............................................ 67
3.4.1 Nonclimacteric fruits and vegetables................................................. 67
3.4.2 Climacteric fruits................................................................................ 69
3.5 Quality Deterioration Management Through Maturity/Ripeness
Selection ......................................................................................................... 69
3.6 Summary ........................................................................................................ 71
References................................................................................................................ 72

3.1 INTRODUCTION

The rate and extent of deterioration in fresh fruits and vegetables is very dependent
on the intrinsic state of the tissues. This intrinsic state of the tissues at harvest needs
to be well-defined if it is to be managed in the process of ensuring consistency in quality.
Maturity, as it is referred to in this chapter, relates to what is generally called horticultural
maturity (defined as the state at which the particular plant part has characteristics that
are preferred for processing and/or consumption by human consumers) (Beveridge,