Fruits are essential components in human diet. Being a basket of nutrients, fruits contain health promoting and disease preventing vitamins, minerals and bioactive molecules like polyphenols, anthocyanins. Fruits are very perishable in nature and are very prone to microbial spoilage as well as physiological and biochemical deteriorations resulting in a shorter shelf-life with a compromised nutritional quality and huge economic loss as well. Progress in the understanding of postharvest factors commanding ripening and quality which includes tissue differentiation, respiration, transpiration and water loss, catabolic activities, color degradation and aroma biosynthesis have been examined in the current review along with challenges lying ahead. Indeed, a series of physiological events, biochemical pathways and molecular alternations are involved in fruit ripening process. During transformation of an unripe fruit into an edible ripe fruit, the above mentioned systematic changes introduce attractive color, taste, aroma and texture of the unripe fruit. Globally practicing different strategies to reduce the post-harvest losses and to enhance quality; microbial safety and shelf-life of fruits are also highlighted in this review. Finally, this review provides an update on complex physiological process and cellular metabolism during the ripening of fruits, discusses their controlling techniques to promote further improvements in fruit ripening regulation, nutritional quality, microbial safety and storage time or extend self-life.
Key words: Physiological process, Fruits maturation, Fruits ripening, Senescence, Metabolism.
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