The Maturity and Ripeness Phenomenon with regard to the Physiology of Fruits and Vegetables: A Review

Abstract

Fruits and vegetables being highly perishable are, however, a rich source of nutrients, they need extra care during handling, transportation, and even during harvest. Maturity of the product is that phase of organic product advancement, which guarantees the fulfillment of the greatest palatable quality toward the consummation of the ripening process because ripening is the phase of most extreme consumable quality accomplished by the natural product following harvest. Certain measures are opted for in order to delay ripening or to regulate this process such as chlorine, retardants, and hot water treatment. Also, various advanced techniques such as clod plasma and nanotechnology have been used to indicate maturity and its relation to fruit and vegetable physiology in the system. This review article summarizes the understanding of the concept of maturity and ripeness, their measurement, and it’s the advanced techniques used in food processing.