lateripening

Lateripening is a term used in horticulture and plant science to describe the trait of certain fruits or seeds that ripen later than typical cultivars. It can describe naturally occurring late-maturing varieties, as well as fruits whose ripening is delayed through breeding, genetic modification, or postharvest handling. The concept is most commonly discussed in climacteric fruits, in which ripening is regulated by ethylene, but it can also apply to non-climacteric species where maturation timing is extended.

Biologically, lateripening can result from a slower onset of ethylene production, reduced sensitivity to ethylene, or delayed activation of ripening transcriptional networks. In climacteric fruit, key ripening regulators such as ethylene biosynthesis genes (for example, those encoding ACC synthase and ACC oxidase) and ethylene response factors may show delayed expression. In non-climacteric fruit, later ripening may involve extended synthesis of maturation-related metabolites or prolonged cell-wall remodeling processes. Genetic loci associated with ripening time have been identified in several crops, though the trait is typically polygenic with environmental influence.

Applications include extending the harvest window, reducing postharvest losses, and smoothing supply chains by spreading ripening over a longer period. Techniques to achieve lateripening include conventional selective breeding for late-maturing phenotypes, marker-assisted selection, and controlled postharvest interventions such as ethylene inhibitors (e.g., 1-methylcyclopropene) or modified atmosphere storage to slow ripening.

Tradeoffs may include slower initial market readiness, potential losses in flavor intensity if ripening is not completed, and variations in consumer acceptance. Crop-specific outcomes depend on the balance between delayed ripening and achieving desirable texture, aroma, and sweetness at the point of consumption. Related topics include fruit ripening, ethylene, climacteric fruit, postharvest biology, and breeding for shelf life.