TWO FRUITS IN A POD: WHY SOME OF THE FRUITS IN YOUR KITCHEN GO BAD WHILE SOME STAY FRESH


 

It is that time again, when you want to get that fruit from the bowl in your kitchen. It has been a couple days but you wonder why some of the fruit is still hard as ever while some are just ready for you to make the salad and smoothie.

And in that moment, there you are standing, in confusion if you should go to the shop yet again.

So have you ever wondered why bananas ripen quickly on your kitchen counter while grapes stay more or less the same after being picked? 

This is where Biology comes to help clear up your frustrations, and probably misunderstanding with the fruit.

The answer lies in a key botanical distinction between two types of fruits: climacteric and non-climacteric.

Understanding this difference isn't just fascinating science, it’s also super useful if you’ve ever tried to ripen an avocado faster (or stop your apples from overripening). Let’s explore the biology behind these two fruit behaviors and what it means for growers, shoppers, and home kitchens alike.

Plus your fate when it comes to having that smoothie or fruit salad, that has become your diet after the gym.

Below is a video explaining it all.

Climacteric vs. Non-climacteric fruits

What Is the Climacteric Rise?

Firstly let us introduce the real guest of this phenomenon.

Everybody give a warm welcome to Ethylene. 

The chief chemical responsible in helping fruits become that rich and ripe form, ready for the dish you want to have. Think of it, as the chef who estimates when a dish is ready to be eaten.

The term "climacteric" refers to a marked increase in both respiration and ethylene production that occurs during fruit ripening.

- Climacteric fruits exhibit this rise and continue to ripen after harvest.

- Non-climacteric fruits do not show this spike and must ripen fully before they’re picked, because they don't ripen much afterward.

This ripening behavior is controlled largely by the plant hormone ethylene, which acts as a chemical trigger for the ripening process.

Climacteric Fruits: Ripening After Harvest

Climacteric fruits are responsive to ethylene and often produce it themselves as part of a positive feedback loop, such as: 

more ethylene → more ripening → even more ethylene.

Key Characteristics:

- Continue to ripen after picking.

- Ripening can be accelerated by ethylene exposure.

- Texture, flavor, and aroma improve off the plant.

Common Climacteric Fruits:

Fruit

Ripens After Harvest?

Notes

Banana

Yes

Ripens quickly, high ethylene producer

Apple

Yes

Stored for months with delayed ripening

Avocado

Yes

Rock-hard when harvested, softens later

Tomato

Yes

Technically a fruit, ripens off the vine

Mango

Yes

Color and sweetness improve post-harvest

Peach

Yes

Softens and sweetens noticeably

Tip:

To ripen a climacteric fruit faster, put it in a paper bag with a ripe banana or apple. The ethylene builds up inside and speeds up ripening.

Non-Climacteric Fruits: What You Pick Is What You Get

Non-climacteric fruits don’t rely on ethylene in the same way. Once harvested, they undergo very little change in flavor, sweetness, or texture.

Key Characteristics:

- Do not ripen (much) after picking.

- Minimal response to ethylene.

- Must be harvested at peak ripeness for best taste.

Common Non-Climacteric Fruits:

Fruit

Ripens After Harvest?

Notes

Grape

No

Sugar content won’t increase after picking

Strawberry

No

Can soften but won't get sweeter

Citrus fruits

No

Some color change, but flavor set at harvest

Pineapple

No

Can rot before it ripens if harvested unripe

Watermelon

No

Needs to be fully ripe on the vine

Cherry

No

Best flavor only when vine-ripened

Common Misconception:

Oh yes! The pinching test. 

That time you pick a fruit and test to see how it's ripe you press to see how soft or hard it is. At times, it work, other times, you end up with something like you are chewing rubber.

However, they are two sides to the story.

Some people mistake softening for ripening. A strawberry may get mushy after a few days, but that’s not ripening, it’s decay. The sugar and flavor won’t improve post-harvest.

Why This Matters in Everyday Life

Understanding this distinction helps you make better decisions at the market and in your kitchen.

- Storage: Keep climacteric fruits separate to avoid overripening.

- Buying: Pick non-climacteric fruits that are already ripe, they won’t improve later.

- Ripening tricks: Use ethylene-producing fruits to help ripen others.

Agricultural & Commercial Implications

For growers, shippers, and retailers, climacteric behavior influences everything from harvest timing to transport logistics.

- Climacteric fruits can be harvested early and ripened in transit or storage, reducing spoilage.

- Non-climacteric fruits must be picked at peak ripeness, meaning shorter shelf life and higher shipping risks.

This also affects post-harvest technologies like ethylene gas treatments, cold storage, and modified atmosphere packaging.

Summary: Know Your Fruit's Ripening Style

Type

Ripens After Harvest?

Responds to Ethylene?

Examples

Climacteric

Yes

Yes

Banana, mango, avocado, apple

Non-Climacteric

No

No

Grape, citrus, watermelon, cherry

Final Thoughts from the Biolab desk

The difference between climacteric and non-climacteric fruits isn't just academic, it's a practical insight that affects how we harvest, store, sell, and enjoy the produce in our daily lives.

So the next time you're in the fruit aisle, take a closer look. That underripe avocado? It'll be ready tomorrow. But those strawberries? If they’re pale now, they’re not going to get any sweeter.

Wanna have some fun, you can try the classic banana and avocado trick, and see how it fairs. Let us know how it goes. However, what are some of your experiences while trying to ripen fruit? Let us know in the comments


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