The improved palatability of a fruit marks the ripening of the fruit. A phytohormone, ethylene, is involved in the ripening process and changes the color and texture of the fruit on ripening. The ripening of the fruit can be affected by conditions suchas warmer temperature and others. It is because of this reason that the fruits are stored in cold temperatures.

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Chapter 37, Problem 10TYK

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The improved palatability of a fruit marks the ripening of the fruit. A phytohormone, ethylene, is involved in the ripening process and changes the color and texture of the fruit on ripening. The ripening of the fruit can be affected by conditions suchas warmer temperature and others. It is because of this reason that the fruits are stored in cold temperatures.

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