Maturity Indices Of Fruits And Vegetables: What Is Maturity In Fruits And Vegetables ? It is the stage of fully development of tissue of fruit and vegetables only after which it will ripen normally. The maturity indices are measurements that can be used to determine whether the commodity is mature. (The sign or indication the readiness of the commodity for harvest). Maturity Indices: Shape Skin color Size Aroma Firmness Moisture content Sugars Juice content Starch content Acidity Oil content Leaf changes Optical methods Specific gravity Mango:- Correct maturity characteristics: Change in fruit shape (fullness of cheek). Change in skin color from dark green to light green to yellow. White powdery appearance on fruit surface. Decrease acidity. Increase aroma and volatile compounds. Total soluble solids (TSS): 12% - 15%. Problems with incorrect maturity indices: Mushy Flesh -very soft and mushy texture. Oozing liquid -  thick or sticky liquid oozes from its skin. Large black areas on the skin - the fruit starts to turn black. Mold grows on the fruit. A sour or alcoholic smell from the fruit. Pineapple:- Correct maturity characteristics: Change of shell color from green to yellow from base of the fruit. Internal appearance: yellowish – white flesh color. Shape : Cylindrical shape. Moisture content : above 85%. Total soluble solid (TSS) : 12% - 14%. High sugar and acidity content. Decrease firmness. Problems with incorrect maturity indices: Loose moisture and drying out the fruit. Looking old and brown. Disappear sweet aroma and have a pungent sour smell.Appear Yellow and dark spots.Apple:- Correct maturity characteristics: Color change green to light red color. Change in seed color to light brown.Moisture content : above 85%Juice content : 58.5%Sugar content : above 13% Flesh firmness.Problems with incorrect maturity indices:Appear dullness in fruit.Soft and mushy texture in fruit.Appear soft spots and wrinkled skin.Oozing liquid from its skin.Low firmness.Tomato:- Correct maturity characteristics:Change color green to red.Size : about 50mm to 70mm.Shape is well round.Firmness is soft but not too soft.Have smooth skin.Have unique flavor.Total soluble solid (TSS) : 4.3% in harvest stage. Problems with incorrect maturity indices:Dullness in color. Mold spots grows on the fruit.Misshapen fruit.Cracking and splitting. Okra (lady’s fingers):- Correct maturity characteristics:Change color to bright green.Pod is fleshy,straight.Seeds are small.Size : 3 to 4 inches long.High moisture contentProblems with incorrect maturity indices:Decrease green color and mucilage content.Dehydrate pods.Brown and black discoloration.Loss of fresh appearance.Tough and stringy. Cabbage:-Correct maturity characteristics:Change color outer from dark to pale green and inside pale green or white.Shape is round and pointed shape.Have high moisture content.Cabbage may be harvested as small as 110cm size and continued until 15cm – 25cm.

1. Maturity Indices Of
Fruits And Vegetables
BY:
ANU DASANYA

2. Content
• What Is Maturity In Fruits And
Vegetables?
• Maturity Indices
• Mango
• Pineapple
• Apple
• Tomato
• Okra
• Cabbage

3. What Is Maturity In Fruits
And Vegetables ?
 It is the stage of fully development of tissue of fruit and vegetables
only after which it will ripen normally.
 The maturity indices are measurements that can be used to
determine whether the commodity is mature. (The sign or indication the
readiness of the commodity for harvest).

4. Maturity Indices
 Shape
 Skin color
 Size
 Aroma
 Firmness
 Moisture content
 Sugars
 Juice content
 Starch content
 Acidity
 Oil content
 Leaf changes
 Optical methods
 Specific gravity

5. Mango
Correct maturity characteristics:
 Change in fruit shape (fullness of cheek).
 Change in skin color from dark green to light green to yellow.
 White powdery appearance on fruit surface.
 Decrease acidity.
 Increase aroma and volatile compounds.
 Total soluble solids (TSS): 12% - 15%

6. Problems with incorrect maturity indices:
 Mushy Flesh - very soft and mushy texture.
 Oozing liquid - thick or sticky liquid oozes from its skin.
 Large black areas on the skin - the fruit starts to turn black.
 Mold grows on the fruit.
 A sour or alcoholic smell from the fruit.

7. Pineapple
Correct maturity characteristics:
 Change of shell color from green to yellow from base of the fruit.
 Internal appearance: yellowish – white flesh color.
 Shape : Cylindrical shape.
 Moisture content : above 85%
 Total soluble solid (TSS) : 12% - 14%
 High sugar and acidity content.
 Decrease firmness.

8. Problems with incorrect maturity indices:
 Loose moisture and drying out the fruit.
 Looking old and brown.
 Disappear sweet aroma and have a pungent sour smell.
 Appear Yellow and dark spots.

9. Apple
Correct maturity characteristics:
 Color change green to light red color.
 Change in seed color to light brown.
 Moisture content : above 85%
 Juice content : 58.5%
 Sugar content : above 13%
 Flesh firmness.

10. Problems with incorrect maturity indices:
 Appear dullness in fruit.
 Soft and mushy texture in fruit.
 Appear soft spots and wrinkled skin.
 Oozing liquid from its skin.
 Low firmness.

11. Tomato
Correct maturity characteristics:
 Change color green to red.
 Size : about 50mm to 70mm.
 Shape is well round.
 Firmness is soft but not too soft.
 Have smooth skin.
 Have unique flavor.
 Total soluble solid (TSS) : 4.3% in harvest stage.

12. Problems with incorrect maturity indices:
 Dullness in color.
 Mold spots grows on the fruit.
 Misshapen fruit.
 Cracking and splitting.

13. Okra (lady’s fingers)
Correct maturity characteristics:
 Change color to bright green.
 Pod is fleshy, straight
 Seeds are small.
 Size : 3 to 4 inches long.
 High moisture content.

14. Problems with incorrect maturity indices:
 Decrease green color and mucilage content.
 Dehydrate pods.
 Brown and black discoloration.
 Loss of fresh appearance.
 Tough and stringy.

15. Cabbage
Correct maturity characteristics:
 Change color outer from dark to pale green and inside pale
green or white.
 Shape is round and pointed shape.
 Have high moisture content.
 Cabbage may be harvested as small as 10cm size and
continued until 15cm – 25cm.

16. Problems with incorrect maturity indices:
 Discoloration.
 Shrink leaves.
 Edges turn greyish – black.
 Have bad smell.
 Texture is slimy and squishy.

17. Thank You!