Eternity cruzer sandisk

3 comments:

Marilyn B said...

It is a process of maturation of the fruit that it is more edible. In general, the fruit is sweeter and less acidic, less green and softer as they ripen.

The life cycle of a plant are influenced by hormones. An important plant hormone involved with ripening is ethylene, a gas created by plants of methionine, an amino acid. Ethylene increases the intracellular concentrations of certain enzymes in fresh fruit and cutting, including:

Amylase, the starch to simple sugars and hydrolyzed
Pectinase, which hydrolyzes the pectin, a substance that keeps the hard fruit.
Other enzymes break the chlorophyll, green pigment, the pigment is replaced by blue, yellow or red.
Hormone levels in fruit are often connected to pollination. If only very few seeds) multiseeded be made in a fruit (by the fertilization of eggs, meat and fruit may develop in some areas and is delayed or prevented as a result of aging. Fruit growers increasingly, the relationships in seed development and / or management of the pollination of fruit ripe and customizeaccordingly.
Many fruits are picked before fully ripe and ripe fruits do not ship as well. For example, bananas are picked green and ripened artificially with ethylene gas after delivery.
Some fruits, such as khaki, according bletting eaten the fermentation to lower depreciation after maturity.

SmartFresh is a useful technique to improve the quality of freshly harvested fruits and vegetables to keep. 1-methylcyclopropene (1-MCP 0.14%) is working with the maturation process drastically reducing the production of ethylene and avoid over-ripening and problems are associated with aging.

The fruits fall into two groups: 1) fruits that are not from continuing their ripening of the situation, once from the plant and 2) fruits can be harvested when they are split ripe and ripe extracted from the plant. The following are examples of each group:

Lychee Group 1: the berries (eg blackberries, raspberries, strawberries), cherries, citrus fruits (grapefruit, lemon, line, orange, tangerine and mandarin), grapes, pineapple, pomegranate, Tamarillo.

Group2 Früchte: apple, pear, quince, persimmons, apricots, nectarines, peaches, plums, kiwi, avocado, banana, mango, papaya, cherimoya, sapote, eighth, passion.

Fruits in the first group, the small amounts of ethylene to produce and do not respond to an increased sensitivity to ethylene. You need to be picked at full maturity, to ensure the quality of good taste.

Fruit Group 2 produce ethylene as they ripen. The additional exposure to ethylene ripen slowly and evenly.

February 2, 2010 at 5:26 PM

babitha t said...

"Blackberries" and "mature" are not synonymous terms, when most fruit used. The ripe fruit has all the internal components needed to mature, even if they are harvested before they are ready to eat. However, ripe fruit of the place where it is ready to eat. Many fruits, including peaches, come to maturity, while still difficult, for several days prior to maturity.

Fruit harvest at maturity and the appropriate storage under appropriate conditions can be as important as a good spray program. Immature fruit lack the flavor and texture properties, while the glut of ripe fruit is mealy in general, with the rapid deterioration of the tissues and not in stock.

In the case of characteristics of maturity, the fruits are divided into three categories:


The selection of the mature-green camp, but the taste is not as good as the fruit reaches full maturity, the tree (such as peaches, nectarines and plums).
Aged for the collection and storage, the taste is as good or better than mature trees (including avocados and bananas, ending in the TreE, but not reach its peak, holding up the variant and for 4 to 5 days) at room temperature.
The fruit must ripen on the tree or vine (such as grapes, berries and citrus fruits).
In addition to fruit maturity, other important points to note about the handling and storage. The skin of the fruit or bark is a natural barrier against insects and diseases, so a careful use of margins and pressure points to avoid are essential. Will remove any diseased fruit or beaten or used immediately. Proper storage is a real key to maintaining the quality of the fruit. The fully ripe fruits store best cold temperatures.

February 2, 2010 at 10:20 PM

babitha t said...

"Blackberries" and "mature" are not synonymous terms, when most fruit used. The ripe fruit has all the internal components needed to mature, even if they are harvested before they are ready to eat. However, ripe fruit of the place where it is ready to eat. Many fruits, including peaches, come to maturity, while still difficult, for several days prior to maturity.

Fruit harvest at maturity and the appropriate storage under appropriate conditions can be as important as a good spray program. Immature fruit lack the flavor and texture properties, while the glut of ripe fruit is mealy in general, with the rapid deterioration of the tissues and not in stock.

In the case of characteristics of maturity, the fruits are divided into three categories:


The selection of the mature-green camp, but the taste is not as good as the fruit reaches full maturity, the tree (such as peaches, nectarines and plums).
Aged for the collection and storage, the taste is as good or better than mature trees (including avocados and bananas, ending in the TreE, but not reach its peak, holding up the variant and for 4 to 5 days) at room temperature.
The fruit must ripen on the tree or vine (such as grapes, berries and citrus fruits).
In addition to fruit maturity, other important points to note about the handling and storage. The skin of the fruit or bark is a natural barrier against insects and diseases, so a careful use of margins and pressure points to avoid are essential. Will remove any diseased fruit or beaten or used immediately. Proper storage is a real key to maintaining the quality of the fruit. The fully ripe fruits store best cold temperatures.

February 2, 2010 at 10:20 PM