📈 Module III · Biochemical Basis of Productivity & Quality

Harvest index, flavor, nutrition, pigments, post-harvest quality

📊 3.1 Harvest Index and Partitioning

How plants allocate biomass to harvestable parts

HI = economic yield / total biomass · Green Revolution

Sugars, acids, aroma compounds

Fructose sweetness, sugar/acid ratio, esters, terpenes

Vitamins, antioxidants, health-promoting compounds

Vitamin C, carotenoids, flavonoids, biofortification

Chlorophylls, carotenoids, anthocyanins, betalains

Chlorophyll, lycopene, anthocyanins, pH effects

Respiration, texture, flavor, nutritional changes

Q₁₀, polygalacturonase, chilling injury, 1-MCP

Comprehensive assessment

15 questions covering all units