fruit ripening
Sign in to savethumb|A bunch of Cabernet Sauvignon wine grapes at varying levels of ripeness Ripening is a process in fruits that causes them to become more palatable. In general, fruit becomes sweeter, less green, and softer as it ripens. Even though the acidity of fruit increases as it ripens, the higher acidity level does not make the fruit seem tarter. This effect is attributed to the Brix-Acid Ratio. Climacteric fruits ripen after harvesting and so some fruits for market are picked green (e.g. bananas and tomatoes).
Article
14 sectionsContents
- Science
- Agents
- Indicators
- Stages
- Tomatoes
- Lists of climacteric and non-climacteric fruits
- Climacteric
- Non-climacteric
- Regulation
- Methyl jasmonate
- Abscisic acid
- See also
- References
- External links
thumb|A bunch of Cabernet Sauvignon wine grapes at varying levels of ripeness Ripening is a process in fruits that causes them to become more palatable. In general, fruit becomes sweeter, less green, and softer as it ripens. Even though the acidity of fruit increases as it ripens, the higher acidity level does not make the fruit seem tarter. This effect is attributed to the Brix-Acid Ratio. Climacteric fruits ripen after harvesting and so some fruits for market are picked green (e.g. bananas and tomatoes).
Underripe fruits are also fibrous, not as juicy, and have tougher outer flesh than ripe fruits (see Mouth feel). Eating unripe fruit can sometimes lead to stomachache or stomach cramps, and ripeness affects the palatability of fruit.