After harvest, the fruit remains alive (Joas and Léchaudel, 2008).
The climacteric burst of ethylene which makes the fruit palatable
also promotes senescence, and a goal of postharvest practices is
to manage the concentration and timing of ethylene synthesis so
that the fruit reaches the consumer at optimal eating quality. After
harvest sugars may still accumulate due to metabolism of stored
carbohydrates, lipids and proteins (Kays and Paull, 2004). Eventually
this sugar is used up to maintain growth and senescence
occurs.