Maturity Indices of Vegetables

Study Notes

Tomato

Immature green tomatoes are harvested for frying; seeds not fully developed.
Mature green tomatoes are fully grown, with a brownish ring at the stem scar; harvested for long-distance shipment.
Turning (breaker stage): One-fourth of the blossom end shows pink; harvested for local market.
Pink stage: Three-fourths of the fruit surface is pink; also for local markets.
Hard ripe stage: Nearly entire fruit is red or pink, flesh still firm; suitable for table use and processing.
Over ripe stage: Fully red and soft; primarily for seed extraction as they begin to decay.

Capsicum

Green pepper varieties should be harvested when fully mature but before ripening.
Red and yellow varieties are harvested at initial color change.
Fruits must be firm and crisp at harvest, avoiding tender, immature stages.

Onion

Bulbs mature when neck tissues soften and tops decolorize.
Indicators of maturity include a dried neck and toppled leaves, with green remaining.

Sweet Potato

Harvest when leaves start yellowing and shedding.
Immature tubers show dark green cut surface versus milky white for fully mature ones.

Okra

Immature, tender fruits are picked 3 to 7 days after flowering or 3rd to 5th day from pod formation.
Harvest when fruits are bright green with fleshy pods and small seeds.

Moringa

Fruits should be harvested when they reach sufficient length and girth but before fiber development.

Cucumber

Pick fruits 45 days after sowing or 8th to 10th days post-flowering for tender salad cucumbers.

Bottle Gourd

Harvest when fruits are light green, 30-35 cm long, and tender with slight pubescence on the skin.

Muskmelon

Harvested 60-70 days after sowing, at 'half-slip' stage for commercial sale; allows for optimal flavor.
Full slip occurs when the pedicle separates easily; harvest before full ripeness for transport to minimize damage.

Watermelon

Ready for consumption 30-40 days after anthesis.
Color beneath the fruit changes from creamy white to yellow; rind hardens enough to resist thumbnail penetration.
Sugar content reaches 10% or more in the center; immature fruits produce a metallic sound when thumped.

Garden Pea

Early cultivars require roughly 1000 heat units to mature; late sowing cultivars need over 1600.
Harvest pods when filled, tender, and transitioning from dark green to light green; delay can reduce sugar content.

Chilli

Harvest when fully mature, before changing from green to red.

Potato

Maturity indicated by yellowing and drying of haulms.

Cabbage

Maturity determined by solidity, firmness, and squeaking of heads.

Cauliflower

Maturity based on curd size and color; best when snow white or creamy white, surrounded by green leaves.

Knol-Khol

Harvest when knobs are light green, tender, and possess a delicate flavor.

Description

This quiz focuses on the maturity indices of important vegetables, specifically examining tomato stages. Understand the differences between immature green and mature green tomatoes, as well as their characteristics. Test your knowledge on how these stages affect harvesting and culinary uses.

Maturity Indices of Vegetables

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Questions and Answers

At what maturity index stage are tomato fruits harvested primarily for frying purposes?

Which maturity stage indicates that a tomato fruit is best harvested for long-distance shipment and storage?

What visual characteristic signals the pink stage of tomato fruit maturity?

When are onion bulbs considered mature?

What condition should pepper fruits meet at the time of harvest?

When should okra be harvested for the best quality?

What characteristic indicates that muskmelon is ready for harvest?

Which sign indicates that sweet potatoes are ready to be harvested?

At what stage should garden peas be harvested?

Which criterion is essential for harvesting potatoes?