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ure(usually softening), and avor and provides modier for the idea of maturity. Thuscommodities such as tomatoes or apples may be fully developed and mature at green 4 Beveridge stage of development and are generally edible at that stage but are expected to ripen over time to provide optimal eating quality. The complexities of maturity denition have re-sulted in the development of number of maturity indices that attempt to relate chemicalor physical measurement to the commercial maturity of the particular commodity. Theintention is that these indices will reect or predict the quality or quality grade of the commodity received by the customer. 4 MATURITY INDICES Objective maturity standards are available for very few horticultural commodities, and most regulations and many research publications (Toivonen, rely on subjective mea- sures of maturity. Commonly selected factors reecting horticultural maturity include rmness, skin color, esh color, sugar content, soluble solids, acid content, and pigments.Days from full bloom (Fig. and heat unit accumulation (Table 4, Peas) during specicperiods during the growing season are also used (Reid, 1; Westwood, . In othercases such as in bananas (Kotecha and Desai, , physical change is used, and thefruit is harvested when ridges on the surface of the skin change from angular to round. The development of maturity indices is an ongoing research issue (Richardson et al., 1; Kappel et al., 1; Abbott et al., . In practice, any analytical or physical measure-ment that changes with physiological development and relates to customer acceptance haspotential as maturity index, and the use of sensory panels to demonstrate this relationshipis fairly recent development. In pears, using 7-point hedonic scale in which 4 representsjust right, perceived rmness reects an objective rmness measure whereas perceived juiciness is negatively correlated with objective rmness measurements (Kappel et al., 1, Figs. 3A and 3B). In cherries