Talks from the Bio lab desk

We’ve all been there, biting into a beautiful-looking peach, only to find it mealy and flavorless. In another case, waiting just one more day to eat that perfect avocado… and discovering it’s gone mushy and brown. Or, we have been at the market pressing, holding and turning fruits to check if they meet the criteria to be ready. Ripeness is the holy grail of fruit enjoyment.  But what exactly is ripeness? And how can we know when a fruit has truly hit that sweet spot, where flavor, texture, and aroma are at their peak? In this final post of our ripening series, we’re exploring the science and subjectivity behind ripeness, how to tell when different fruits are ready, and why your idea of "ripe" might be completely different from someone else's. What Does It Mean for a Fruit to Be Ripe? Scientifically, ripeness is the stage at which a fruit has completed its development and undergone the biochemical changes necessary for: - Maximum sweetness - Optimal texture - Aroma...

One of the most striking signs that a fruit is ripening is its color change.   From green to yellow, red, orange, or even purple. It’s not just a signal to you at the grocery store, it's a visual biological billboard, telling animals in the wild, “I’m ready to eat!”. More things change, the more they stay the same, perhaps? You could shop in the wild now. But what causes these vivid color changes? The answer lies in a group of natural compounds called plant pigments , and their transformation during ripening is as much chemistry as it is communication. In this post, we’ll break down the pigment shift that occurs during ripening, the science behind those vibrant hues, and why color is more than just a pretty face in the fruit world. Starting Green: The Role of Chlorophyll So what are plant pigments? Plant pigments are the colours that are present on plants and often have these colours due to specific chemical compounds. Think of it, like paint on various walls or surfaces. The...

  Between the village in the rural areas, local fruit vendors in the street or the supermarket in cities and suburbs, you've probably wondered where to get fruits, right? Maybe wondered, which one is fresher, healthier and possibly cheaper. But one step in all these places often comes to question, how do they often remain ripe or ready for you to pick and place in your basket, or even stay ready for customers? If you’ve ever wondered how supermarkets manage to keep bananas looking perfectly yellow or why store-bought tomatoes often lack flavor, you’re not alone.  Behind those displays of ripe, shiny fruit lies a carefully controlled system of commercial ripening practices designed to balance shelf life, transport and consumer appeal . But all this engineering comes at a cost, and that cost is often taste. In this post, we’ll uncover how fruits are ripened in the commercial supply chain, what methods are used to delay or accelerate the process, and how these choices affect...

  It is that time again, when you want to get that fruit from the bowl in your kitchen. It has been a couple days but you wonder why some of the fruit is still hard as ever while some are just ready for you to make the salad and smoothie. And in that moment, there you are standing, in confusion if you should go to the shop yet again. So have you ever wondered why bananas ripen quickly on your kitchen counter while grapes stay more or less the same after being picked?  This is where Biology comes to help clear up your frustrations, and probably misunderstanding with the fruit. The answer lies in a key botanical distinction between two types of fruits: climacteric and non-climacteric . Understanding this difference isn't just fascinating science, it’s also super useful if you’ve ever tried to ripen an avocado faster (or stop your apples from overripening). Let’s explore the biology behind these two fruit behaviors and what it means for growers, shoppers, and home kitchens ali...