6 thoughts on “Science Ted Talk Presentation

  1. Hi Simran,

    Nice presentation! There was a lot of information there and it was really easy for me to understand it all! The video you provided was really enjoyable and was informative at the same time!
    Here’s my question, what exactly is the difference between climacteric fruits, and non-climacteric fruits that make them different?

    – MJ

    1. Hi MJ! Thank you for listening to my presentation. I’m glad you enjoyed it. To answer your question, climacteric fruits have the ability to ripen after being picked while non-climacteric fruits cannot ripen after being picked. Climacteric fruit reach a certain developmental stage and after they get there, they continue to develop to full physiological maturity, even when removed from the plant. Non-climacteric fruit have to stay on the plant to reach full physiological maturity. Once removed from the plant, they cannot continue to mature and gain flavor or sugar. Climacteric fruits also produce much more ethylene than non-climacteric fruits. Ethylene is a naturally occurring gas that triggers and promotes the ripening process. Some fruits, such as apples and bananas, produce even more ethylene gas than other climacteric fruits.

  2. Hello Simran!
    this was sucha n interesting and especially helpful presentation!
    My question is, are there ways to slow down the ripening of fruit (besides keeping them in the fridge)?

    1. Hey Mel! Thanks for listening to my presentation. I appreciate your kind words. To answer your question, placing your fruit in lower temperatures and keeping them away from sunlight will slow down the ripening process. It’s also important to keep your fruit away from fruits that produce excessive amounts of ethylene. Some fruits that produce high levels of ethylene are apples and bananas. By leaving your fruit exposed to fruits high in ethylene, the ripening process will speed up which in this case, you don’t want.

  3. Great Presentation Simran. I really liked how you explained the different aspects of ripening before answering your final question. One small wish I have is that you used some higher quality photos, especially when text was involved. This is super minor though, and I understand how hard it is to find decent photos online. The question I have is: How much do the good ripening temperatures differ between different fruits, or are they mostly the same?

    1. Hey Evan! I appreciate your feedback. Higher quality photos would have definitely helped and I’ll keep that in mind for next time. To answer your question, the optimum ripening temperatures differ between fruits due to the different properties that each fruit has. For example, some fruits are ethylene sensitive, meaning they will respond negatively when stored with ethylene producing fruit. Some fruits are more likely to experience chilling injury, causing an off colour or bland flavor. Tomatoes, bananas, pineapple, and watermelon share higher ideal ripening temperatures while apples, blueberries, apricots, and peaches are better stored at lower temperatures. Basically, each fruit has a different ideal ripening temperature so they differ quite a bit.

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