How do respiration and transpiration make harvested fruit perishable?

Harvested fruits are considered perishable because they remain living biological entities that continue to perform vital metabolic functions after being picked. Their shelf life is limited by their reliance on internal food reserves and moisture to sustain these processes.1

• Respiration: This process involves the breakdown of carbohydrates, which consumes oxygen and releases carbon dioxide and heat. Continued respiration uses up the fruit's energy stores, leading to the gradual deterioration of tissue. In many fruits, this process is driven by oxidative enzymes that catalyze biochemical reactions, eventually resulting in spoilage.12
• Transpiration: This is the process by which fruit gives off moisture. Because the fruit is no longer attached to the plant, it cannot replenish this lost water, leading to dehydration and a loss of quality.1

As these metabolic activities progress, they transition from maturation to senescence—the stage where chemical synthesizing pathways are replaced by degradative processes, ultimately leading to the aging and death of the fruit tissue. Managing these factors through refrigeration or controlled-atmosphere storage is essential to slow these rates and extend the fruit's postharvest life.1345