Klimakteeriliste

Klimakteeriliste, or climacteric fruits, are fruits that exhibit a distinct climacteric rise in respiration and ethylene production during ripening. This physiological change leads to accelerated softening, sugar accumulation, aroma development, and color change after harvest. Climacteric ripening can occur while the fruit remains on the plant or after harvest, depending on the species and storage conditions. Ethylene plays a central role as a plant hormone signaling ripening; many climacteric fruits release ethylene and respond to it with further ripening.

Non-climacteric fruits, by contrast, do not show a sustained rise in respiration or a strong ethylene-driven ripening after harvest.

Common examples of climacteric fruits include apples, bananas, pears, peaches, plums, and tomatoes, though the degree of climactericity varies. Others may include avocados and kiwis. Postharvest handling utilizes this knowledge: controlling temperature, atmosphere, and ethylene exposure can accelerate or delay ripening. In commercial practice, ethylene inhibitors or low-ethylene environments are used to extend shelf life, while ethylene exposure or warmer storage can promote ripening to meet market timing.

The study of climacteric ripening encompasses physiology, biochemistry, gene regulation, and consumer quality attributes such as flavor and texture. The term climacteric originated from observations of a temporary rise in respiratory rate during fruit ripening, distinguishing climacteric from non-climacteric fruit behavior. Related topics include ethylene, postharvest biology, and non-climacteric fruits.