Post Harvest Management of Horticultural Crops

Bio chemical changes during ripening

Events	Quality Parameters
Seed maturation
Change in pigmentation	Colour
Degradation of chlorophyll
Unmasking of existing pigments
Synthesis caroteniod
Synthesis anthocyanin
Softening	Texture
Change in pectin composition
Changes in other cell wall composition
Hydrolysis of storage materials
Change in carbohydrates composition	Flavour
Starch conversion to sugars
Sugar conversion to starch
Production of aromatic volatiles
Changes in organic acids
Fruit abscission	Dropping
Change in repatriation rate
Change in rate of C2H4 synthesis	Ripening
Change in tissue permeability	Softening
Change in proteins
Quantitative
Qualitative – enzymes synthesis
Development of surface waxes	Shining