ripening

Fruit ripening is the final stage of fruit development, a process of senescence. It involves significant changes that make fruits appealing and edible. During ripening, fruits soften due to cell wall degradation, lose their green color as chlorophyll breaks down, and develop vibrant hues from pigments like carotenoids and anthocyanins. Acidity decreases while sugar content increases, and volatile compounds are released, creating distinct aromas.

Some fruits, known as climacteric fruits (like bananas and apples), experience a marked increase in respiration during ripening. This process is driven by enzymes and leads to gradual tissue deterioration, making fruits perishable. Post-harvest life can be extended through methods like refrigeration, controlled atmosphere storage, and drying.12