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PowerPoint Presentation on Physiological and Biochemical Changes During Fruit Ripening. This presentation covers the key physiological and biochemical processes in fruit ripening, including color, texture, flavor, aroma, ethylene production, and enzyme activity. Designed for horticulture, plant physiology, post-harvest biology students, and for competitive exams related to agriculture and horticulture.

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Sher-e-Kashmir University o




CRED


Physiological and biochem

,01 Introduction



02 Respiration

,What is fruit ripening?
Fruit ripening is a highly co-ordi
programmed, an irreversible phenome
independent of one another, involv
physiological, biochemical, and organole
lead to the development of a soft and e
desirable quality attributes.

 Ripening occur during the later stages of

, Respiration
Respiration is a process in which stored organic ma
end products with release of energy. Oxygen is use



If the respiration rate of a fruit is measured as the
maturation, ripening and senescent period, a chara



The respiratory pattern also impacts the pattern o
climacteric and nonclimacteric.



Few fruits exhibit the pronounced increase in the re

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Written in
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