Respiration, energy and ripening

• Ripening requires the synthesis of novel protein, pigments and flavour compounds.
• These anabolic processes require both energy and a supply of carbon skeleton. These are supplied in fruits, just as in other tissues by respiration.
• While all fruits carry out respiration, there are marked differences in both the rate and patterns of change of this respiration between fruits. Fruits can be classified as either climacteric or non-climacteric.
• In general fruits such as banana and avocado with highest respiratory rate, tend to ripen most rapidly are most perishable.
• For non-climacteric fruit the general correlation exists between high respiratory rate and short shelf life.