LABORATORY EXERCISE NO.

MATURITY INDICES OF FRUITS​

​

GROUP 5: Cerezo.P., Fernandez, M., & Vicente, U.

Abstract

[Text]

Introduction

Determining fruit maturity is essential for ensuring optimal quality, shelf life, and
marketability(Dr. Vijayalaxmi Kinhal, 2024). Maturity indices serve as benchmarks to identify
the ideal harvest stage, balancing flavor, texture, and nutritional value. Fruits undergo three
key stages: maturation, ripening, and senescence, each influencing quality differently. This
study evaluates the maturity indices of fruits through subjective and objective methods,
analyzing unripe, ripe, and overripe samples of the same variety. This research underscores
the importance of accurately assessing fruit maturity to optimize harvest timing, enhance
post-harvest handling practices, and ensure the delivery of high-quality produce to
consumers. By addressing the differences observed across the stages of fruit development,
this study contributes to improving the efficiency and effectiveness of post-harvest
management strategies, ultimately supporting the agricultural industry's goals of
sustainability and profitability.

Methodology

Food Samples:

2 Pieces of under ripe Lakatan Banana

 2 Pieces of Ripe Lakatan Banana
2 Pieces of over Ripe Lakatan Banana

Materials:

3 Mixing Bowls
1 Mortar and Pestle
1 Knife
1 Chopping board
1 Refractometer

1.​ Selection of the Food Samples

Firstly the students selected a banana in three stages to observe. These are an Unripe
banana Ripe banana and an Overripe Banana.

Figure 1. Selection of Bananas

2.​ Preparation of the Food Samples for the Subjective test.

In the preparation of the food sample for the test the students cut open the banana to closely
observe its properties. The banana was handled with care to preserve its appearance to
accurately observe the color, texture, shape, aroma, overall appearance.
 Figure 2 and 3. Preparation of the Food Samples for the Objective Test

3.​ Preparation of the Food Samples for the Objective test.

In the preparation of the food sample for the test the students use tools like a scale,
refractometer etc.. to measure the weight, length, thickness, fullness, sugar content, acidity
of the food sample.

Figure ,4 and 5. Preparation of the Food Samples for the Objective Test

Results and Discussion

This experiment aimed to evaluate the physical and chemical properties of fruits at
three distinct stages of ripeness which are underripe, ripe, and overripe. To examine and
contrast the fruits’ characteristics, the students used a subjective test which includes the
color, flavor, texture, shape, aroma, and overall appearance if it is acceptable in terms of its
sensory evaluation. In the objective test, the students get the weight, length, thickness,
fullness, and sugar content of the banana to determine its differences.

Table 1: Subjective test

Sample Color Flavor/ Texture Shape Aroma Overall

Taste appearance
 Underripe Yellow Rancid Tough Small Not sweet unripe
Green curve and fresh
Ripe Yellow Sweet Soft Minimal C Fresh and fresh
Curve sweet
Overripe Blackish Super Extra soft Almost Sweet Not
Yellow sweet straight appetizing

As Table 1 illustrates, the underripe is not yet ready for consumption because it has a
hard texture and a rancid flavor from lacking sweetness or freshness. As hormones for
maturation like ethylene moves, the banana ripens (Tipu and Sheriff, 2024). The ripe
sample's bright yellow color, sweet flavor, soft texture, and fresh aroma all contribute to its
standard color for mature, harvest-ready fruit, which indicates that it is ready for
consumption. Lastly, overripeness is characterized by excessive ripeness, which is caused
by an excess of ethylene, which ripens the banana.

This demonstrates the variations in bananas' chemical and physical characteristics at

every ripeness stage. Ripe bananas are the most sought-after by consumers because they
are perfect for consumption due to their balanced softness, sweet flavor, and fresh aroma.
On the other hand, underripe bananas are less sweet than other bananas and are
sufficiently hard due to their immaturity. But even though overripe bananas are sweeter, they
lose structural integrity, become less full, and have black spots that make them less
attractive. These results highlight how crucial it is to harvest bananas at the ideal stage of
ripeness to maximize their quality and marketability.

Table 2: Objective test

Sample Weight Length Thickness Fullness Sugar

content
underripe 55 g 100 cm 29 cm 70 % 23 brix
ripe 103 g 120 cm 32 cm 90% 24 brix
overripe 86 g 120 cm 31 cm 80% 23.5 brix

The objective test provides precise and scientific data in Table 2, indicating that the
underripe banana has less weight, length, thickness, fullness, and sugar content because
the flesh has not fully developed. As seen, ripe bananas reach the standard weight and
length, which denotes a peak maturity and moisture content stage. It also gives the banana
its full structure, which indicates that it has reached its peak growth stage. In addition, it has
a high sugar content (24 brix), which is associated with a sweet flavor while the other
samples are less sweet than the matured and ripe banana. In contrast, overripe fruit is still
sweet but exhibits deteriorating physical characteristics and overall quality, which reduces its
appeal.
 Figure 6: Maturity Stages of Banana (Photo by: Abbas, 2016. Maturity Indices and
Assessment of Maturity)

Regarding the fullness or the maturity stage of the banana, the underripe fullness is
only 70% with its sugar content is 23 brix which symbolizes it is not yet fully developed
because of its cross-section in the middle part of the banana, its size is only light full
three-quarters and does not meet the standard. These factors show that this is the most
appealing for fresh consumption due to its standard qualification for fruit ripening. In a ripe
banana, its fullness meets the 90% fullness that indicates fullness in the middle part of the
banana with a 24 brix for sugar content that reflects its starch-to-sugar conversion. This
happens because the brix and storage time is interrelated as stated by Sinanoglou et. al.
(2023) because during the ripening of the fruit until day 7, the ripening continuously happens
therefore, the overripe should be higher than the ripe banana but due to moisture loss and
metabolic changes, the sugar content decrease. The other reason is because of the
continuous respiration that the fruit may experience because this happens when sugar
breaks down to produce energy for the fruit, lowering the brix measurement (Kinhal, 2023).
Lastly, overripe banana reduces to 80% fullness which indicates full-three quarters as can be
seen in Figure 6.

The fullness of this overripe banana decreases due to its moisture loss during
transpiration and evaporation particularly if the fruit is stored in a dry and warm environment.
Cellular breakdown may also be the cause because enzymes like pectinase and cellulase
break down the cell walls and the middle lamella making the fruit less plump and full
(Paniagua et. al., 2014). This progression from underripe to ripe and overripe stages shows
the interchanges between the physical and chemical changes and how they affect the
ripening of the fruit. It also emphasizes how it is important to determine the quality of the fruit
for specific uses.
Conclusion and Recommendation

To enhance the accuracy and effectiveness of maturity assessments in fruits, it is

recommended that agricultural stakeholders, including farmers, vendors, and post-harvest
handlers, adopt the following :

1. Training and Awareness Programs: Provide education on the importance of maturity

indices and proper techniques for evaluating both subjective and objective parameters.

2. Use of equipment and technology: Incorporate tools such as refractometers and pH

meters for precise measurements of sugar content and acidity to supplement traditional
methods.

3. Post-Harvest Infrastructure: Improve storage and transportation conditions to maintain the

quality of ripe fruits and prevent rapid deterioration.

4. Integration of Research and Practice: Encourage collaboration between researchers and

farmers to translate scientific findings into practical post-harvest solutions.

In this way agricultural stakeholders,farmers and post-harvest handlers can contribute to a

more sustainable agricultural system while reducing waste, increasing profitability, and
providing customers with high-quality products by putting these strategies into practice.

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