Afterripened

Afterripened is the adjective form linked to afterripening, a term used in botany and horticulture to describe processes that occur after a plant has reached a harvest or storage stage. The concept is most often applied in two contexts: seed dormancy release and postharvest fruit ripening.

In seed biology, afterripening refers to a physiological process by which dormant seeds gradually lose their dormancy during dry storage, allowing germination under favorable conditions later. This change typically occurs at ambient or moderate temperatures over weeks to months and varies by species. Mechanisms involve shifts in hormonal balance, notably a decrease in abscisic acid and an increase in gibberellins, as well as changes in membrane properties and oxidative processes. Afterripening explains why some seeds germinate only after a period of dry storage rather than immediately after maturity.

In postharvest horticulture, afterripening describes the continuation of fruit ripening after harvest. Many climacteric fruits—such as tomatoes, bananas, avocados, and pears—undergo a surge in respiration and ethylene production during storage, progressing toward softening, color change, and sugar development. Non-climacteric fruits, by contrast, do not exhibit the same postharvest ripening pattern. Postharvest management uses approaches like temperature control, controlled atmosphere, and ethylene inhibitors to balance shelf life with consumer ripeness.

Overall, afterripened denotes processes that occur beyond the initial reproductive or developmental stage, with distinct implications for germination and postharvest quality.