Study Material For Agriculture and allied Sectors

I. MATURITY It is the stage of fully development of tissue of fruit and vegetables only after which it will ripen normally. During the process of maturation the fruit receives a regular supply of food material from the plant. When mature, the abscission or corky layer which forms at the stern end stops this inflow. Afterwards, the fruit depend on its own reserves, carbohydrates are dehydrated and sugars accumulate until the sugar acid ratio form. In addition to this, typical flavour and characteristic colour also develop. it has been determined that the stage of maturity at the time of picking influence the storage life and quality of fruit, when picked immature like mango develop white patches or air pockets during ripening and lacking in normal brix acid ratio or sugar acid ratio, taste and flavour on the other hand if the fruits are harvested over mature or full ripe they are easy susceptible to microbial and physiological spoilage and their storage life is considerably reduce. Su

Bl ac k   or   s tem   r u s t Cau sa l O rg a ni s m :   P u ccinia g ra m inis t r i tici   S y m p t o m s S y mp t o m s a r e p r o du c e d o n a l m o st a ll ae r i a l pa rts o f t h e w hea t p l a n t b u t a r e mo st c om mo n o n st e m , le a f s h ea t h e s a n d up p e r an d lo w e r le a f s u rfac e s. U r ed i a l pu st u l e s a re o v a l to s p in d le s h a p e d an d d a rk o ra n g e - red ( r u st) in c o lor. T h e y e ru p t t h ro u g h t h e ep i d e r m is o f t h e h o st a n d a re s u r r oun d e d b y t a t te r e d ho st tiss u e . The pu st u l e s a re du sty in app e a ra n ce d u e t o t h e v a st numbe r o f s p o res p ro du c e . S po r e s a re r e a d i l y rel ea s e d w he n t ou c he d . T e l i o s po res a re p r o d u c e d in t h e s a m e pu s t u le. T h e c o lor o f t h e pu st u l e c h an ge d f r o m rust c o l o r to b la c k a s t e