research

As with many biological issues, defining terms such asmaturity can be quite complex. In terms of theavocado, this may mean “physiological maturity”, i.e. the ability to ripen normally once harvested. However, in terms of taste acceptability, other measures are required, and these can be difficult to define. Dry Matter and Maturity In order to have a maturity index to determine when a fruit should be harvested some measurable parameter must change during fruit development. An example of this is the rapid increase in soluble solids concentration in kiwifruit as the starch in the fruit is degraded. For avocados, dry matter content (or its related measures, oil or water content) is the accepted worldwide standard on which timing of harvest is based. Dry matter is measured by taking a known weight of avocado flesh tissue, and drying it to a point where no further weight loss occurs. Oil content is highly correlated with dr