Talk:Ripening
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- Shortage of pollinators can be an unrecognized factor in poor ripening of fruit. In a test in the Rio Grande valley of Texas, increasing the number of beehives in cantaloupes by a factor of about 2 1/2, increased the total crop by almost seven tons per acre, mostly due to increased sugar content in the fruit.
That's cool, but I'd like to see a reference. Also, a percentage of improvement would be better than a tonnage, unless you state the tonnage per acre before the extra bees where introduced. — db48x 05:17, Mar 12, 2004 (UTC)
[edit] Do Lemons ripen to yellow when green?
That is the whole question. If you pick some fruit too early it will not ripen. I believe lemons and oranges begin to dry up when picked green and do not ripen to the yellow, esp lemons, which means a lemon is ripe. Is this right or not. And if not is there a best way to ripen them,,,,,off the tree;;;; and still retain the full juice?
no fucking Thanks User:Al Hawthorne
- The application of analogist and inhibitor of plant hormone can control the timing of ripening. For example, banana are picked when they are still green. The banana was kept in a room with high conc. of ethylene for a period, the banana will become ripen when ready in market. Chemicals would be used to inhibit ripening of lemon to maintain the yearly supply. Shrimp wong 16:57, 10 November 2006 (UTC)
- Does the second sentence in the main article make sense to anyone? Especially considering that the first sentence says that during ripening the acid content decreases in fruit.
Mark Z (talk) 17:13, 19 February 2008 (UTC)Mark Z
