Ripening is the fruits last intense phase of life before starting to decay. Ethylene is the single trigger for the ripening enzymes to go into action.
There are two styles of ripening among fruits:
1. Climacteric - the fruit stimulates itself by producing more ethylene and begins to respire (O2 consumption and CO2 production) much faster than before. These are fruits that are harvested mature but green, and will ripen on their own. Examples are: bananas, avocados, pears, and tomatoes. (Note: climacteric fruit will still taste better if allowed to ripen on the plant).
2. Nonclimacteric - fruits that don't respond to ethylene in a positive feedback loop. They ripen gradually, don't store sugars as starch, and depend on their connection to the parent plant for ripening. Examples are: pineapples, citrus fruits, most berries, and melons. These are best when picked as ripe as possible.
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