Ripening Of The Fruit
Ripening, a term reserved for fruits, generally begins during the later stage of maturation and is considered as the beginning of senescence. The climacteric respiratory rise and physiology of the fruit precede the visible signs of ripening, colour, texture, flavor, and sweetness change when fruits ripen and these are the physiochemical changes that can be sensed by sensory organs of human.
Senescence
Senescence is the period of anabolic (synthetic) bio-death of the tissue. When fruit start to senescence some characters such as colour, texture, flavor and sweetness change, which reduce the marketable quality of the fruits. Most of the fruit in senescence stage are not suitable for consumption, as there is the possibility of harmful pathogens or microbes starting to grow in the fruit which may affect human health.
Chemical and Physiological changes during Fruit maturity and ripening
During ripening, a fruit or a vegetable passes through a series of changes in colour, texture, flavor and chemical composition. Attainment of maximum eating quality necessitates composition of such chemical changes.
