The term of amplement means the process of further ripening of the fruit after harvest.
With the amplement, the flesh becomes brown, spruce, and zuccherina; this process is often necessary to allow some fruits to be pleasing to the palate.
The amplement procedure can take place in a number of ways.
In detail, to halve the fruits that are still unripe, they are placed on a cardboard tray or in a wooden box, at a certain distance from each other, or hung with particular methods, and then placed in a dark place. and dry until they reach maturity or in any case until those physico-chemical characteristics that make them more palatable are involved.
During the amplement process, particular physicochemical processes occur, partly oxidative, with oxidation of tannins and some sugars.
Amplement is used to fully ripen fruits such as persimmons, which are not eaten immediately after harvesting, medlar, rowan, but also pears.