Artificial Ripening Of Fruits Pdf Download

 admin
Artificial Ripening Of Fruits Pdf Download Rating: 7,0/10 4778 votes
  1. Artificial Ripening Of Fruits Pdf Download 2017
  2. Artificial Ripening Of Fruits And Vegetables
  3. Artificial Ripening Of Fruits Pdf Download
  4. Artificial Ripening Of Fruits Pdf Research Project
  5. Fruit Ripening Experiment
  6. Ripening Of Fruits
  7. The Process Of Fruit Ripening
<ul><li><p>Ripening of Fleshy FruitsReview by: E. F. S.The American Naturalist, Vol. 32, No. 375 (Mar., 1898), pp. 208-210Published by: The University of Chicago Press for The American Society of NaturalistsStable URL: http://www.jstor.org/stable/2452472 .Accessed: 22/05/2014 05:42</p><p>Your use of the JSTOR archive indicates your acceptance of the Terms &amp; Conditions of Use, available at .http://www.jstor.org/page/info/about/policies/terms.jsp</p><p> .JSTOR is a not-for-profit service that helps scholars, researchers, and students discover, use, and build upon a wide range ofcontent in a trusted digital archive. We use information technology and tools to increase productivity and facilitate new formsof scholarship. For more information about JSTOR, please contact support@jstor.org.</p><p> .</p><p>The University of Chicago Press and The American Society of Naturalists are collaborating with JSTOR todigitize, preserve and extend access to The American Naturalist.</p><p>http://www.jstor.org </p><p>This content downloaded from 194.29.185.71 on Thu, 22 May 2014 05:42:03 AMAll use subject to JSTOR Terms and Conditions</p><p>http://www.jstor.org/action/showPublisher?publisherCode=ucpresshttp://www.jstor.org/action/showPublisher?publisherCode=amsocnathttp://www.jstor.org/stable/2452472?origin=JSTOR-pdfhttp://www.jstor.org/page/info/about/policies/terms.jsphttp://www.jstor.org/page/info/about/policies/terms.jsp</p></li><li><p>2o8 THE AMERICAN NA TURALIST. [VOL. XXXII. </p><p>BOTANY. </p><p>Ripening of Fleshy Fruits. - Mr. C. Gerber contributes a paper of 280 pages on this subject to Ann. d. Sci. Nat. Bot., 8th ser., tome iv, nos. i-6, 2 pl. He studied the behavior of many fruits,- apples, pears, peaches, plums, grapes, oranges, lemons, melons, med- lars, loquats, persimmons, bananas, etc. In the space of a short review it is possible to mention only a few of the many interesting facts set forth. Some of the changes which take place in the ripen- ing of fruits are: </p><p>(i) The acids, malic, tartaric, citric, are partially used up in the formation of carbohydrates. </p><p>(2) The tannin disappears by complete oxidation, without forming any carbohydrates. </p><p>(3) The starch is transformed into sugar. </p><p>(4) The saccharine substances partly disappear by oxidation. Mr. Gerber finds that the odors of certain fruits are due to the </p><p>asphyxiation of the cells, alcohols and volatile acids (acetic, formic, etc.) being formed and these uniting to form agreeable ethers. The asphyxiation of the ripening fruits is due to the development of pec- tin, which swells, closes up the intercellular spaces, and shuts out the air. If the fruits are then kept at a sufficiently high temper- ature, so that the life processes of the cells go on rapidly, more oxy- gen is necessary than can filter through the swollen tissues and that in the sugar is drawn upon, but only after the tannin has entirely disappeared, i.e., the sugar is broken down with the formation of acids and alcohols (and subsequently of ethers) and the liberation of carbon dioxide. At lower temperatures the cells of the fruits are able to get the small amount of oxygen required for their life proc- esses from the air, and consequently no volatile acids, alcohols, or ethers are formed. This is why such fruits as persimmons and bananas are destitute of odor when ripened in cool places. The facts of respiration are as follows: </p><p>(i) Sweet fleshy fruits in certain phases of their development lib- erate in a given time a volume of carbon dioxide greater than the </p><p>oxygen absorbed, so that the respiratory quotient (CX2) is greater </p><p>than unity. (2) This special respiratory quotient has a different origin and </p><p>progress, according to the stage of ripening and the chemical prin- ciples in the fruits. Two kinds of quotients superior to unity are </p><p>This content downloaded from 194.29.185.71 on Thu, 22 May 2014 05:42:03 AMAll use subject to JSTOR Terms and Conditions</p><p>http://www.jstor.org/page/info/about/policies/terms.jsp</p></li><li><p>No. 375.1 RE VIEWS OF RE CENT LITERA TURE. 209 </p><p>distinguishable, one due to the presence of acids, the other to the lack of air and the resultant production of alcohol. </p><p>(3) The quotients of acids occur whenever fruits containing these acids (citric, tartaric, malic, etc.) are exposed to a sufficiently high temperature,-30? C. and upwards for fruits containing citric and tartaric acid, I 5 C. and upwards for fruits containing malic acid. Quotients of acids are also found in fatty plants. </p><p>(4) The quotients of fermentation are produced whenever the oxy- gen of the air fails to reach the cells in sufficient quantity to furnish the energy necessary for vital activity. </p><p>(5) The quotient of fermentation differs from the quotient of acids in the following ways: </p><p>(a) By the time it appears,- end of maturity. (b) By the lower temperature at which it can take place, even at </p><p>o' C. in case of some fruits. (c) By its value, -often above 3, while that of acids is always </p><p>below 2 and generally less than 1.5. (d) By the corresponding respiratory intensity,- the amount of </p><p>oxygen absorbed after the quotient of fermentation appears is much less than before, while the quantity of oxygen absorbed after the quotient of acids appears is much greater than before. </p><p>(e) By the change which takes place when sections are made, sectioning slightly diminishes the quotient of respiration and scarcely increases the corresponding respiratory intensity, while it consider- ably raises the quotient of acids and at the same time greatly in- creases the respiratory intensity. </p><p>Since the acids and tannins disappear rapidly at high tempera- tures, the ripening of sweet fleshy fruits containing acids (apples, grapes, oranges) or tannins (persimmons) or a mixture of acids and tannins (sorbs, medlars, pears) may be hastened by exposure to warmth. The ripening of fruits containing much acid and not sub- ject to fermentation due to asphyxiation (certain apples, grapes, cherries, oranges, etc.) may be retarded by exposing them to tem- peratures approaching o0 C., since at low temperatures the acids are not oxidized. On the contrary, fruits containing tannin, and which present at the close of ripening a quotient of fermentation (sorbs, medlars, persimmons, bananas), cannot be preserved much longer at low temperatures than at high ones, since the tannin is oxydized as well at one temperature as at another, and immediately after its disappearance the pectose is transformed into pectin, oxy- gen is excluded, the period of fermentation sets in, and the fruit </p><p>This content downloaded from 194.29.185.71 on Thu, 22 May 2014 05:42:03 AMAll use subject to JSTOR Terms and Conditions</p><p>http://www.jstor.org/page/info/about/policies/terms.jsp</p></li><li><p>2IO THE AMERICAN NA TURALIST. [VOL. XXXII. </p><p>softens. Finally, the need of a high temperature for the combustion of tartaric and citric acid and the possibility of the oxidation of malic acid at lower temperatures explains why apples, sorbs, medlars, and other fruits which contain malic acid are able to ripen in cold cli- mates, while grapes and oranges require warmer climates. It also explains why fruits containing malic acid ripen in cool places after picking, while grapes, and especially oranges and other citrus fruits, do so only imperfectly. However, by raising the temperature, fruits containing citric and tartaric acid will ripen in the fruit house. </p><p>E. F. S. </p><p>Ferns of Nicaragua. -- An attractive-looking piece of work bear- ing the above title forms the second paper in the Bulletin from the Lecboi-a/ories of the State University of Iowa, vol. iv, No. 2, pp. i i6- 224. The author of the paper is the well-known zoologist Mr. B. Shimek, who collected these plants on the island of Ometepe in Lake Nicaragua and in a narrow strip of country along the San Juan River. Over 120 species of ferns were collected in this small area in less than four months devoted to general botanical work. Judging from Mr. Shimek's statements, the fern flora of Nicaragua appears to be even richer in species than that of New Zealand, but the individ- uals are not so numerous. Only about one-fifth of the species listed by Mr. Shimek occur in Fournier's list of I2i Nicaragua ferns, and only about two-fifths in Mr. Helmsley's list of I35 species. Much of the territory is still only very imperfectly explored. The paper contains some interesting general remarks on tropical ferns, a key to the orders and families, and a list of the species collected, includ- ing helpful notes and a citation of books in which descriptions may be found. Several species are transposed into other genera, and one new species is described,-Polyypodiun macbridense. The text is supplemented by twenty well-executed half-tone plates. </p><p>Pharmaceutical Archives. - With the beginning of the current year, owing to the large amount of original matter offered for the columns of the Piarmaceutical Review, the journal has been relieved of much of this matter by the starting under the same management of a second journal under the heading given above. The first num- ber contains articles on the comparative structure of the leaves of Datura stramonium, Atroypa belladounoa, and Hyoscyamus nzger, the popular names of Brazilian plants and their products, a chemical bibliography of morphine, and a study of the structure of the twigs </p><p>This content downloaded from 194.29.185.71 on Thu, 22 May 2014 05:42:03 AMAll use subject to JSTOR Terms and Conditions</p><p>http://www.jstor.org/page/info/about/policies/terms.jsp</p><p>Article Contentsp. 208p. 209p. 210</p><p>Issue Table of ContentsThe American Naturalist, Vol. 32, No. 375 (Mar., 1898), pp. 147-221Obituary: Louis Agassiz [pp. 147-157]The Philosophical Views of Agassiz [pp. 159-164]Agassiz and the Ice Age [pp. 165-171]Agassiz on Recent Fishes [pp. 173-176]Agassiz's Work on Fossil Fishes [pp. 177-185]Agassiz's Work on the Embryology of the Turtle [pp. 187-188]Agassiz at Penikese [pp. 189-196]Editorials [pp. 197-199]Reviews of Recent LiteratureReview: History of the Smithsonian Institution [pp. 200-202]Review: Proceedings of the Indiana Academy of Science [pp. 202-203]AnthropologyReview: The Races of Europe [pp. 203-205]</p><p>ZoologyReview: The Development of Fresh-Water Bryozoa [pp. 205-206]Review: Lepidosiren [pp. 206-207]Review: Fishes of the Vicinity of New York City [p. 207]</p><p>BotanyReview: Ripening of Fleshy Fruits [pp. 208-210]Review: Ferns of Nicaragua [p. 210]Review: Pharmaceutical Archives [pp. 210-211]Review: Indiana Botany [p. 211]Review: Sugar Cane [p. 211]Review: Digestion in Pitcher Plants [pp. 211-212]Review: Primitive Angiosperms [p. 212]Review: New Species of Pectis [p. 212]Review: Botanical Notes [pp. 212-214]</p><p>Scientific News [pp. 215-218]Correspondence [pp. 219-220]Books Received [p. 221]</p></li></ul>
Blackberries at various stages of ripeness: unripe (green), ripening (pink and red), and ripe (black)
Ripening grapes

The artificial ripening of avocados is not without its problems however. Picking maturity, oil content, time of the season and the period of cold storage all play a role in the normal and artificial simultaneous ripening of avocados. Fruit temperature control during ripening also plays an important role in artificial ripening of fruit. A review on the legislative aspect of artificial fruit ripening. Download full-text PDF. A legislative aspect of artificial fruit ripening in a developing country like Bangladesh. Download full text in PDF Download. ARTIFICIAL BANANA RIPENING BY FUZZY CONTROL. Studies on ripening of fruits by fuzzy theory (Part I). The Artificial Ripening of Bitter Fruits is an article from Science, Volume 36. View more articles from Science.View this article on JSTOR.View this.

Ripening is a process in fruits that causes them to become more palatable. In general, fruit becomes sweeter, less green (typically 'redder'), and softer as it ripens. Even though the acidity of fruit increases as it ripens, the higher acidity level does not make the fruit seem tarter. This is attributed to the Brix-Acid Ratio.[1]

  • Download full-text PDF. A review on the legislative aspect of artificial fruit ripening. Ethylene gas as ‘Only for ripening fruits’ in the IFOAM.
  • Know About Fruit Ripening Agents & The Harmful Effects Of Artificial Ripening Of Fruits. April 21st, 2017 / 12:26 PM Know About Fruit Ripening Agents & The Harmful Effects Of Artificial Ripening Of Fruits. Artificial ripening of fruits is done to achieve faster and more uniform ripening characteristics at the.
  • Use of Calcium Carbide for Artificial Ripening of Fruits -Its Application and Hazards Uttam K. Bhattarai and Kshitij Shrestha. E-mail: ukbhattarai21@hotmail.com. A review of different articles related to artificial ripening was done. Focus was given on the hazards and applications of calcium carbide for artificial ripening, being.
  • 4List of ripening and non-ripening fruits
  • 5Ripening regulation

Ripening agents[edit]

Lemons turn yellow as they ripen

Ripening agents speed up the ripening process.

They allow many fruits to be picked prior to full ripening, which is useful, since ripened fruits do not ship well. For example, bananas are picked when green and artificially ripened after shipment by being gassed with ethylene.

Artificial Ripening Of Fruits Pdf Download 2017

Calcium carbide is also used in some countries for artificially ripening fruit. When calcium carbide comes in contact with moisture, it produces acetylene gas, which is quite similar in its effects to the natural ripening agent, ethylene. Acetylene acts like ethylene and accelerates the ripening process. Industrial-grade calcium carbide may also contain traces of arsenic and phosphorus which makes it a human health concern.[2] The use of this chemical for this purpose is illegal in most countries.[3][4][failed verification]

301 Moved Permanently. Nginx/1.10.3 (Ubuntu). Jul 24, 2015  Idhu Kadhala: Season 1 Idhu Kadhala; No videos; 13,559,221 views; Last updated on Jul 24, 2015; Share. Sign in to YouTube. Season 1 fortnite

Catalytic generators are used to produce ethylene gas simply and safely. Ethylene sensors can be used to precisely control the amount of gas.

Covered fruit ripening bowls are commercially available. The manufacturers claim the bowls increase the amount of ethylene and carbon dioxide gases around the fruit, which promotes ripening.

Climacteric fruits are able to continue ripening after being picked, a process accelerated by ethylene gas. Non-climacteric fruits can ripen only on the plant and thus have a short shelf life if harvested when they are ripe.

Artificial Ripening Of Fruits And Vegetables

Some fruits can be ripened by placing them in a plastic bag with a ripe banana, as the banana will release ethylene.[5]

Ripening indicators[edit]

Iodine (I) can be used to determine whether fruit is ripening or rotting by showing whether the starch in the fruit has turned into sugar. For example, a drop of iodine on a slightly rotten part (not the skin) of an apple will stay yellow or orange, since starch is no longer present. If the iodine is applied and takes 2–3 seconds to turn dark blue or black, then the process of ripening has begun but is not yet complete. If the iodine becomes black immediately, then most of the starch is still present at high concentrations in the sample, and hence the fruit hasn't fully started to ripen.

Ripening stages[edit]

Ripening tomatoes

Climacteric fruits undergo a number of changes during fruit ripening. The major changes include fruit softening, sweetening, decreased bitterness, and colour change. These changes begin in an inner part of the fruit, the locule, which is the gel-like tissue surrounding the seeds. Ripening-related changes initiate in this region once seeds are viable enough for the process to continue, at which point ripening-related changes occur in the next successive tissue of the fruit called the pericarp[6]. As this ripening process occurs, working its way from the inside towards outer most tissue of the fruit, the observable changes of softening tissue, and changes in color and carotenoid content occur. Specifically, this process activates ethylene production and the expression of ethylene-response genes affiliated with the phenotypic changes seen during ripening[7]. Colour change is the result of pigments, which were always present in the fruit, becoming visible when chlorophyll is degraded.[8] However, additional pigments are also produced by the fruit as it ripens.[9]

In fruit, the cell walls are mainly composed of polysaccharides including pectin. During ripening, a lot of the pectin is converted from a water-insoluble form to a soluble one by certain degrading enzymes.[10] These enzymes include polygalacturonase.[8] This means that the fruit will become less firm as the structure of the fruit is degraded.

Enzymatic breakdown and hydrolysis of storage polysaccharides occurs during ripening.[8] The main storage polysaccharides include starch.[8] These are broken down into shorter, water-soluble molecules such as fructose, glucose and sucrose.[11] During fruit ripening, gluconeogenesis also increases.[8]

Artificial Ripening Of Fruits Pdf Download

Acids are broken down in ripening fruits[11] and this contributes to the sweeter rather than sharp tastes associated with unripe fruits. In some fruits such as guava, there is a steady decrease in vitamin C as the fruit ripens.[12] This is mainly as a result of the general decrease in acid content that occurs when a fruit ripens.[8]

Artificial Ripening Of Fruits Pdf Research Project

Artificial

Different fruit have different ripening stages. In tomatoes the ripening stages are:

  • Green: When the surface of the tomato is completely green
  • Breaker: When less than 10% of the surface is red
  • Turning: When less than 30% of the surface is red (but no less than 10%)
  • Pink: When less than 60% of the surface is red (but no less than 30%)
  • Light Red: When less than 90% of the surface is red (but no less than 60%)
  • Red: When the surface is nearly completely red.[13]

List of ripening and non-ripening fruits[edit]

This is an incomplete list of fruits that are ripening and non-ripening after picking.

Ripening[edit]

  • Avocado, mature on the tree, but only ripen after being picked

Non-ripening[edit]

  • Berries:
  • Watermelon[citation needed]

Ripening regulation[edit]

There are two patterns of fruit ripening: climacteric that is induced by ethylene and non-climacteric that occurs independently of ethylene.[14] This distinction can be useful in determining the ripening processes of various fruits, since climacteric fruits continue ripening after they are removed due to the presence of ethylene, while nonclimacteric fruits only ripen while still attached to the plant. In non-climacteric fruits, auxins act to inhibit ripening. They do this by repressing genes involved in cell modification and anthocyanin synthesis.[15] Ripening can be induced by abscisic acid, specifically the process of sucrose accumulation as well as color acquisition and firmness.[16] While ethylene plays a major role in the ripening of climacteric plants, it still has effects in non-climacteric species as well. In strawberries, it was shown to stimulate color and softening processes. Studies found that the addition of exogenous ethylene induces secondary ripening processes in strawberries, stimulating respiration.[17] They suggested that this process involves ethylene receptors that may vary between climacteric and non-climacteric fruits.

Fruit Ripening Experiment

Methyl jasmonate[edit]

Jasmonate is involved in multiple aspects of the ripening process in non-climacteric fruits. This class of hormones includes jasmonic acid and methyl jasmonate. Studies showed that the expression of genes involved in various pathways in ripening was increased with the addition of methyl jasmonate.[14] This study found that methyl jasmonate led to an increase in red coloration and the accumulation of lignin and anthocyanins, which can be used as ripening indicators. The genes they analyzed include those involved in anthocyanin accumulation, cell wall modification, and ethylene synthesis; all of which promote fruit ripening.[14]

Abscisic acid[edit]

ABA also plays an important role in the ripening of non-climacteric plants. It has been shown to increase the rate of ethylene production and anthocyanin concentrations.[16] Ripening was enhanced, as seen with the accelerated fruit coloration and softening. This occurs because ABA acts as a regulator of ethylene production, increasing synthesis similarly to climacteric fruits.[16]

See also[edit]

  • Bletting, a post-ripening reaction that some fruits undergo before they are edible

References[edit]

  1. ^Kimball, Dan (1991). The Brix/Acid Ratio. Citrus Processing. pp. 55–65. doi:10.1007/978-94-011-3700-3_4. ISBN978-94-010-5645-8.
  2. ^Per, Hüseyin; Kurtoğlu, Selim; Yağmur, Fatih; Gümüş, Hakan; Kumandaş, Sefer; Poyrazoğlu, M. Hakan (2007). 'Calcium carbide poisoning via food in childhood'. The Journal of Emergency Medicine. 32 (2): 179–80. doi:10.1016/j.jemermed.2006.05.049. PMID17307629.
  3. ^'Bet on it. Your mango is ripened using carbide'. dnaindia.com. May 18, 2013. Retrieved 18 May 2013.
  4. ^'The toxic truth about ripe mangoes'. Indian Express. 18 May 2013. Retrieved 18 May 2013.
  5. ^'How to Ripen Fruit Faster'. 2013-09-20.
  6. ^4. Shinozaki, Y. et al. High Resolution spatiotemporal transcriptome mapping of tomato fruit development and ripening. Nature Communications. 9, 364. (2018).
  7. ^Van de Poel, Bram et al. “Tissue specific analysis reveals a differential organization and regulation of both ethylene biosynthesis and E8 during climacteric ripening of tomato.” BMC plant biology vol. 14 11. 8 Jan. 2014.
  8. ^ abcdefPrasanna, V.; Prabha, T.N.; Tharanathan, R.N. (2007). 'Fruit ripening phenomena-an overview'. Critical Reviews in Food Science and Nutrition. 47 (1): 1–19. doi:10.1080/10408390600976841. PMID17364693.
  9. ^Atwell, Brian J.; Kriedemann, Paul E.; Turnbull, Colin G.N., eds. (1999). '11.5.5 Colour and flavour'. Plants in Action: Adaptation in Nature, Performance in Cultivation. Macmillan Education Australia. ISBN978-0732944391.
  10. ^Xuewu Duana; Guiping Chenga; En Yanga; Chun Yia; Neungnapa Ruenroengklina; Wangjin Lub; Yunbo Luoc; Yueming Jiang (November 2008). 'Modification of pectin polysaccharides during ripening of postharvest banana fruit'. Food Chemistry. 111 (1): 144–9. doi:10.1016/j.foodchem.2008.03.049.
  11. ^ abMedlicott, A.P.; Thompson, A.K. (1985). 'Analysis of sugars and organic acids in ripening mango fruits (Mangifera indica L. var Keitt) by high performance liquid chromatography'. J. Sci. Food Agric. 36 (7): 561–6. doi:10.1002/jsfa.2740360707.
  12. ^Bashir, H.A.; Abu-Goukh, A.A. (2003). 'Compositional changes during guava fruit ripening'. Food Chemistry. 80 (4): 557–563. doi:10.1016/j.foodchem.2008.03.049.
  13. ^'Guide to ripening stages'(PDF). Lagorio family companies.
  14. ^ abcConcha, Cristóbal M.; Figueroa, Nicolás E.; Poblete, Leticia A.; Oñate, Felipe A.; Schwab, Wilfried; Figueroa, Carlos R. (2013-09-01). 'Methyl jasmonate treatment induces changes in fruit ripening by modifying the expression of several ripening genes in Fragaria chiloensis fruit'. Plant Physiology and Biochemistry. 70: 433–444. doi:10.1016/j.plaphy.2013.06.008. ISSN0981-9428.
  15. ^Aharoni, Asaph; Keizer, Leopold C. P.; Broeck, Hetty C. Van Den; Blanco-Portales, Rosario; Muñoz-Blanco, Juan; Bois, Gregory; Smit, Patrick; Vos, Ric C. H. De; O'Connell, Ann P. (2002-07-01). 'Novel Insight into Vascular, Stress, and Auxin-Dependent and -Independent Gene Expression Programs in Strawberry, a Non-Climacteric Fruit'. Plant Physiology. 129 (3): 1019–1031. doi:10.1104/pp.003558. ISSN0032-0889. PMC166497. PMID12114557.
  16. ^ abcJiang, Yueming; Joyce, Daryl C. (2003-02-01). 'ABA effects on ethylene production, PAL activity, anthocyanin and phenolic contents of strawberry fruit'. Plant Growth Regulation. 39 (2): 171–174. doi:10.1023/A:1022539901044. ISSN0167-6903.
  17. ^Tian, M. S.; Prakash, S.; Elgar, H. J.; Young, H.; Burmeister, D. M.; Ross, G. S. (2000-09-01). 'Responses of strawberry fruit to 1-Methylcyclopropene (1-MCP) and ethylene'. Plant Growth Regulation. 32 (1): 83–90. doi:10.1023/A:1006409719333. ISSN0167-6903.

External links[edit]

Ripening Of Fruits

  • Koning, Ross E. (1994). 'Fruit Ripening'. Plant Physiology Information Website. Archived from the original on 2007-09-27.CS1 maint: BOT: original-url status unknown (link)
  • Oetiker, J.H.; Yang, S.F. (1995). 'The role of ethylene in fruit ripening'. Acta Horticulturae. 398 (398): 167–178. doi:10.17660/ActaHortic.1995.398.17.
  • Burg SP, Burg EA (March 1962). 'Role of Ethylene in Fruit Ripening'. Plant Physiol. 37 (2): 179–89. doi:10.1104/pp.37.2.179. PMC549760. PMID16655629.
  • Chu, Michael. 'Fruit Ripening: Fruits which ripen after harvest'. Cooking For Engineers.

The Process Of Fruit Ripening

Retrieved from 'https://en.wikipedia.org/w/index.php?title=Ripening&oldid=908423094'