After fruits and vegetables are harvested, they undergo a series of physiological and biochemical changes during postharvest storage. These changes can affect their quality, flavor, texture, and nutritional value. Some of the common physiological and biochemical changes that occur in fruits and vegetables during postharvest storage are:

To minimize these changes and extend the shelf life of fruits and vegetables, various postharvest handling practices can be employed, such as controlling temperature and humidity, reducing ethylene exposure, and using packaging materials that maintain freshness and prevent moisture loss.

Changes firmness/texture softening, colour, flavour, odour, development of wax on fruit skin, changes in sugars/carbohydrates composition, oganic acids and amino acids takes place due to ripening.