MS handling of foods like grapes and mangoes cause qualititive damage
Dear student
Mishandling of fruits leads to qualitative damage.
Mishandling of fruits leads to qualitative damage.
Fruits like Mango and grapes produce and react with hormone called ethylene that aids the ripening process.
Initially, a fruit that is unripened is hard, is more acidic than it is sugary, and has slightly greenish colour due to the presence of chlorophyll.
But later on, When a fruit comes into contact with ethylene gas, the acids in the fruit start to break down, it becomes softer, and the green chlorophyll pigments are broken up and when you kept those fruits in room temperature for long time they are called rotten fruits.
Thus it is always advisable to eat fresh fruits and do not keep it long in water as water enters into fruits and fruits get rotten. So mishandling of fruit can cause damage.
Regards
Initially, a fruit that is unripened is hard, is more acidic than it is sugary, and has slightly greenish colour due to the presence of chlorophyll.
But later on, When a fruit comes into contact with ethylene gas, the acids in the fruit start to break down, it becomes softer, and the green chlorophyll pigments are broken up and when you kept those fruits in room temperature for long time they are called rotten fruits.
Thus it is always advisable to eat fresh fruits and do not keep it long in water as water enters into fruits and fruits get rotten. So mishandling of fruit can cause damage.
Regards