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
Tropicalzone

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
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
A) Physiological Maturity
B) Commercial or Horticultural
Maturity
C) Harvesting Maturity
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.
1. 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
1. 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 gravity
(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

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. Common 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),%
0
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)
0
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)
0
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)
0
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)
0
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)
0
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)
0
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)
0
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)
0
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)
0
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)
0
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)
0
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)
0
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. 30Tapre 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)
Perimet
er
(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

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, B1, B2 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)
R1: (0-25% yellow) 6.141a 0.074a 5.4a
R2 : (>25 and 50%
yellow)
6.207a 0.062b 8.7b
R3 : (>50 and 75%
yellow)
6.302a 0.056b 9.4b
R4 : (>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. Developm
ental
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
0 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
0 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
0 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
45Yao et al. (2011)Abidjan

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)
1.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 (0Brix) 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
R1 94.22 85.42 7.16 1.64 90.50 6.52 5.52
Yellow
ish
brown
50.87 52.09
R2 91.87 81.84 8.34 1.69 87.58 5.58 5.38
Light
brown 49.56 48.43
R3 84.61 74.33 8.64 1.64 79.08 5.53 5.33 Brown 45.90 45.32
R4 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
R1 – Mature (harvesting stage); R2 – Half ripe; R3 – Ripe; R4 – Over ripe
56

57. Table 14:Effect of different stages of ripening on biochemical composition of sapota fruits
Ripening
Stage
T.S.S.
(OB)
Total sugars
(%)
Reducing
sugars (%)
Titratable
acidity (%)
pH
Ascorbic acid
(mg/100g)
Moisture (%)
R1 19.00 14.40 8.90 0.23 5.30 20.60 75.80
R2 21.50 16.76 9.89 0.20 5.60 15.22 74.10
R3 23.60 19.12 11.08 0.13 6.20 11.95 72.50
R4 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
R1 – Mature (harvesting stage); R2 – Half ripe; R3 – Ripe; R4 – 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. 60