overripening

Overripening refers to the stage in fruit or produce when ripening continues past the point of optimal quality. It follows the ripe stage and is characterized by progressive softening, flavor imbalance, and increased susceptibility to spoilage. It is most common in climacteric fruits, which continue to respire and respond to ethylene after harvest.

Biochemically, ethylene triggers enzymes that break down cell walls (pectinases, polygalacturonases), convert starches to sugars, and alter aromas. These changes soften tissue, alter texture, and shift acidity and sweetness. The aroma profile may become overly strong or change to less desirable notes. Over time, sugars may dominate as acids decline, and moisture loss can intensify tissue collapse. If microbes colonize the damaged tissue, fermentation or mold can accelerate the deterioration.

Indicators of overripening include pronounced softening to a mushy state, juice leakage, brown or translucent spots, visible mold, off or fermented odors, and a loss of structural integrity. The fruit may become sludgy, shriveled, or leaky, and taste less fresh or appealing.

Storage and handling measures aim to slow overripening: refrigeration for many fruits slows metabolic processes; careful temperature and humidity control; use of ethylene inhibitors or controlled atmosphere for postharvest management; separating highly ethylene-emitting items from others can reduce speed of overripening.

Culinarily, overripened fruit can still be used for jams, sauces, or baking, though quality may be compromised. In general, when texture or aroma is negatively affected or mold appears, the fruit should be discarded.