Post Harvest Management of Horticultural Crops

Maturity Indices in Horticultural Produce

During growth and development of plants there are various stages through which series of events occur which are distinct in each stages. Maturity is viewed as natural phenomenon in plant biology, it is generally considered as stage of development, where plant is super imposed and capable of shifting from vegetative to reproductive stage.
Maturation is process by which fruit / vegetable develops from immature to mature state and this normally applied as

• Entire course of fruit development
• Only a period of development just preceding to senescence
• Time between final stage of fruit growth and to beginning of ripening

Harvesting of horticultural produce at right stage of maturity is very essential for optimum quality and to maintain further its intact intrinsic quality for maximum returns. Maturity is a stage of full development of the tissues of the fruit only after which it will ripen. Ripening stage comes only after maturity.

Maturation: is the stage of development leading the attainment of physiological or horticultural maturity.

Principles of harvest maturity

1. Harvested commodity should have its peak acceptable quality when it reaches the consumer.
2. Produce should develop an acceptable flavour or appearance.
3. Produce should have optimum size and shape required by the market.
4. It should not be toxic or un acceptable.
5. Harvest maturity should have adequate shelf life.


Type of Maturity

I. Physiological maturity: Attainment of full development of stage just prior to ripening or ripening in non climacteric fruits.
Eg.: Fruits and vegetables produced for seed production
II. Horticultural /Commercial maturity – stage at which growth and development is optimum for
specific use( stage acceptable for consumers/market oriented).
Eg. Fresh vegetables for canning/ dehydration/ IQF – Individual Quick Frozen/ harvesting for
local or distant market

TOP

Horticulture maturity is classified into 3 different groups

1. Physiological immature
2. Firm and mature
3. Harvest ripe

Judging the maturity in fruits crops

1. Culinary maturity
2. Dessert maturity
3. Shipping maturity
4. Processing maturity

Advantage of Estimation of Maturity

1. To up keep the quality of product
2. To enhance freshness/appearance /elegance of the produce
3. Improvement in the storage life of the produce
4. Management of ripening and senescence (hasten /delay)
5. Extended utilization of the produce
6. Easy of handling
7. To maximize returns
8. To manage the environmental factors
9. To manage pest and diseases
10. For long distance transportation of the produce

TOP