ripening


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References in periodicals archive ?
The world has been moving towards organic farming but we are still depending on artificial ways of ripening fruits and vegetables which is not only becoming a reason for osteoporosis but also affecting cells in the body through blood veins.
There has been a plethora of obstetric research recently as to the optimal method for cervical ripening and induction of labor.
Thus, genes associated to fruit ripening can be used as biomarkers for physiological disorders, storage time and marketing decisions.
The heat load of the ripening room, as with any other cold store, depends upon the product storage quantity and incoming temperature, inside and outside temperatures and humidity, size of the room, required air changes and miscellaneous loads such as lighting and the equipment inside.
However, slight differences were observed concerning the number, area and height of peaks in cheese extracts during ripening.
e middle level ripening is important for marketing as this stage suggests for how long the fruit can be stored.
For that reason, determining the adequate ripening stage to harvest the fruit at is best quality for fresh consumption and prolonged shelf life is critical.
After the raids confirmed the worst fears that the fruit traders were using carcinogens to ripen fruit, the Telangana state agriculture and horticulture department decided to set up three fruit ripening chambers of its own at different places to tackle the menace.
To know the reality behind artificial ripening of mangoes, M AIL T ODAY visited the Azadpur fruits market and found that calcium carbide is widely used to give the fruit a robust look, pulpiness and aroma and to subvert the period it takes for mangoes to ripen naturally.
The main purposes of this study were to establish the most effective ripening period and also to examine the influence of rosemary powder on LAB and growth of other microbe, by increasing LAB competition with other bacteria in SMS.
Samples of cheese were analyzed for pH (Metrohm Model 632 pH-meter; Switzerland) and percentages of titratable acidity, protein, dry matter, ash, total fat and salt after 7, 30, 60 and 90 days of ripening (AOAC, 2000).