Ripening

Fruit ripening refers to the maturity or the maturity of fruits as the set of institutions that emerge from a flower. The term is used especially for fruit and vegetables, but also derived. It also distinguishes between:

The picking maturity, the maturity status in which the fruit must be harvested in order to avoid diseases or impairments in quality (eg trapping, bitter pit in apples, taste loss ) or because they are unripe longer shelf life (eg, apples) or better transportable (eg bananas).

The maturity for consumption, it results from the period of maturation of the fruit either on the tree or by after-ripening on the bearing; The maturity for consumption can therefore match the maturity at harvest, but eg when bearing fruit also occur months later. Sometimes is ripe to eat enzymatic degradation of tannins (tannins ) or fruit acids by frost action necessary (for example, kaki fruit, loquat or when Speierling ).

The market: This is primarily determined by demand. If the market is under-supplied, under certain conditions, less ripe fruits and vegetables can be traded. These are then less maturity ( for example, the demand for small cucumbers for making pickles, meanwhile cucumber plants were selected which provide high volumes ). " Maturity is reached when the market demanded the goods. "

Overripe: The fruits are partly already turned into rotting and barely transportable and inedible. In some places, the entrainment of tropical durian fruit, also called Durian is not permitted in hotel rooms, airplanes or transport because of their pungent odor when spoilage.