Types of maturity

a) Physiological maturity:

• It refers to the stage in developing the fruits and vegetables when maximum growth and maturation have occurred.
• It is usually associated with full ripening in the fruits. The Physiological mature stage is followed by senescence.
• For example, A French bean pod of okra is at its physiological maturity when seeds are fully developed, and the pod will dehisce with little pressure.

b) Horticultural/Commercial maturity:

• Horticultural maturity refers to any stage of development when the commodity has reached a level of development sufficient for its intended use.
• It is sometimes referred to as commercial maturity.
• For example, A papaya with green pulp and peel that has attained maximum size is already commercially mature as a vegetable. Still, a tinge of yellow color has to develop when it is used for dessert.

c) Harvest Maturity:

• It may be defined in terms of physiological maturity and horticultural maturity.
• It is a stage that will allow fruits/vegetables at its peak condition when it reaches consumers and develop acceptable flavors or appearances and have a good shelf life.
• For example, For the local market, and for processing, fully colored tomato fruits are harvested. However, for a distant market, fruit that has started developing color is harvested.