Bletting
Bletting is a term used in Botany to describe the process by which certain fruits, notably Mespilus germanica and Diospyros, undergo beyond ripening. The term is derived from the French word blet, meaning overripe.
Pronunciation
- IPA: /ˈblɛtɪŋ/
Etymology
The term Bletting is derived from the French word blet, which means overripe. It was first used in English in the late 19th century.
Process
Bletting is a process that some fruits undergo after they have been harvested. This process involves the breakdown of cellular structures, which results in a softening of the fruit and a change in its flavor. The fruits that undergo bletting are typically those that are hard and astringent when ripe, such as the medlar and the persimmon. Bletting makes these fruits edible and enjoyable to eat.
Related Terms
- Ripening: The process by which fruits become mature and ready for consumption.
- Cellular Structures: The various parts of a cell that carry out specific functions.
- Mespilus germanica: A small deciduous tree known for its edible fruit.
- Diospyros: A genus of trees that produce a fruit known as the persimmon.
See Also
External links
- Medical encyclopedia article on Bletting
- Wikipedia's article - Bletting
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