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Ripening

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
Part of evaluating the quality of fruits is judging their ripeness. As explained in the sidebar, some fruits continue to ripen after they are harvested, and the chef must be able to judge their degree of ripeness. Other fruits are harvested ripe and must be used quickly, before they deteriorate.
Ripening is a complex phenomenon. Some fruits change more than others. The main kinds of changes are the following:

  • Aroma. Bitter or unpleasant aromas fade, and attractive aromas develop. With few exceptions, this happens only before harvest.

  • Sweetness. Sugar content increases. Some sugar comes from the plant before harvest, and some results as stored starches in the fruit break down.

  • Juiciness and texture. Cell walls break down. This releases juices and makes the fruit softer.

  • Color. Many fruits are green when immature and turn red, orange, purple, or other color when they ripen.

'Brilliant app for foodies'
'Spotify of cookbooks'

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