File:Pawpaw ripe fruit green to brown.jpg
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Size of this preview: 800 × 461 pixels. Other resolutions: 320 × 185 pixels | 640 × 369 pixels | 1,024 × 590 pixels | 1,521 × 877 pixels.
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Summary
| Description |
English: Pawpaw fruit (wild types and most cultivars) tend to remain green or become blotched with brown when at peak ripeness. Rotting then proceeds quickly, advancing skin color to fully brown and reducing the shelf life of this fruit — thereby restricting commercial sale of this fruit to its regional habitat. Because this fruit co-evolved for seed dispersal by large mammals, fruit color is no signal for suggesting ripeness to its intended seed dispersers. Mammals (other than primates) rely on olfactory rather than visual clues for discerning ripen fruit. |
| Date | |
| Source | Own work |
| Author | Cbarlow |
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 16:44, 23 April 2023 | | 1,521 × 877 (294 KB) | commons>Cbarlow | Uploaded own work with UploadWizard |
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