ripenemisen

Ripenemisen is the Finnish term for ripening, the set of physiological and biochemical changes by which fruits and other plant organs reach optimal eating quality. Ripening involves softening, color change, flavor development, and aroma production, driven by hormonal signals and environmental conditions. In many fruits, ethylene acts as a key regulator, either produced internally or applied exogenously during post-harvest handling.

Fruit are broadly categorized as climacteric or non-climacteric. Climacteric fruits exhibit a marked rise in respiration and ethylene production at the onset of ripening, enabling rapid progression of changes; non-climacteric fruits ripen gradually without a respiratory burst.

Major changes during ripening include transformation of starches into sugars, a rise in soluble solids and a decrease in organic acids, breakdown of chlorophyll with formation of carotenoids and anthocyanins, softening through cell-wall dissolution, and the development of distinctive aromas through volatile compounds.

Ripening is influenced by temperature, humidity, and atmosphere. Cold storage slows or halts progression; ethylene inhibitors such as 1-methylcyclopropene (1-MCP) delay ripening, while controlled-atmosphere storage can prolong shelf life by reducing respiration and ethylene exposure.

Understanding ripening supports harvest planning, post-harvest handling, and breeding strategies aimed at improving flavor, texture, and storage life, reducing losses in supply chains and extending market windows.