Internal Biological Mechanisms of Fruit: The Hidden Drivers of Postharvest Deterioration

1. Deterioration Does Not Begin on the Surface

In postharvest practice, quality loss is often attributed to external factors such as:

• improper temperature management
• mechanical damage
• microbial contamination
• transportation and logistics conditions

However, postharvest physiology research consistently shows that:
➡ The primary drivers of deterioration originate inside the fruit itself.

Once separated from the plant, fruit enters a new biological phase—self-sustained metabolism without nutrient replenishment—where internal biochemical reactions silently but continuously consume quality.

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2. Fruit Remains a Living System After Harvest

A common misconception is that biological activity stops after harvest.
In reality, harvested fruit continues to:

• respire
• exchange gases
• consume stored carbohydrates and organic acids
• undergo ripening and senescence

The key difference is that energy is still consumed, but no longer replenished.

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3. Respiration: The Central Biological Cause of Quality Loss

3.1. The Nature of Respiration

Respiration is the metabolic process by which fruit uses:

• oxygen (O₂)
• sugars and organic acids

to produce:

• energy
• carbon dioxide (CO₂)
• water and heat

General reaction:

Organic substrates + O₂ → CO₂ + H₂O + Heat + Energy

After harvest, fruit quality is progressively “burned off” through respiration.

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3.2. Consequences of High Respiration Rates

Accelerated respiration leads to:

• sugar depletion → reduced sweetness
• organic acid loss → flat or imbalanced flavor
• internal heat generation → faster ripening
• cell wall degradation → softening and bruising

➡ Respiration acts as the biological countdown clock of shelf life.

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4. Ethylene: The Hormonal Accelerator of Senescence

Ethylene (C₂H₄) is a naturally produced plant hormone.

Its physiological roles include:

• triggering ripening
• activating cell wall degradation enzymes
• promoting color changes
• accelerating senescence

Critically:

• ethylene stimulates its own synthesis
• extremely low concentrations can have strong effects

➡ In enclosed environments, ethylene accumulation rapidly accelerates aging.

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5. Water Loss: A Silent but Critical Degradation Factor

Postharvest fruit continues to lose moisture through transpiration.

Physiological impacts include:

• weight loss
• shriveling
• tissue collapse
• weakened cellular integrity

A water loss of just 3–5% is often enough to significantly reduce market quality.

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6. Cellular Weakening and Opportunistic Microorganisms

As respiration increases and tissues soften:

• cell membranes weaken
• natural defense barriers break down

This creates favorable conditions for:

• fungi
• bacteria
• saprophytic microorganisms

Importantly:
➡ Microbial decay is often a secondary effect, not the initial cause.

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7. Why Conventional Cold Storage Is Insufficient

Traditional cold storage:

• slows biochemical reactions via low temperature
• does not control atmospheric composition

In cold rooms:

• oxygen remains at ~21%
• respiration continues
• ethylene is still produced

➡ Fruit ages more slowly, but inevitably ages.

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8. Addressing the Root Cause: Modern Postharvest Control

Advanced systems such as:

CASS – Controlled Atmosphere Storage System
directly target internal biological processes by:

• lowering oxygen to suppress respiration
• regulating CO₂ within physiological thresholds
• maintaining precise temperature and humidity
• continuously purifying storage air

➡ These measures act on the biological root causes, not merely external symptoms.

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9. Conclusion

Postharvest deterioration:

• does not start in the warehouse
• does not start during transport
• but originates from ongoing biological activity inside the fruit

Effective shelf-life extension requires:

• understanding postharvest physiology
• managing respiration and ethylene
• controlling the storage environment scientifically

Modern preservation is not about “keeping fruit cold,”
but about managing the remaining life inside the fruit.
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CÔNG TY TNHH BẢO QUẢN RAU QUẢ CASSS
• Hotline: 0931790829 – 0931780829
• Email: cass@cass.vn
• Website: cass.vn
• Địa chỉ kho (trước sáp nhập): Lô F5, Đường số 6, KCN Hoà Bình, Huyện Thủ Thừa, Tỉnh Long An
Địa chỉ kho (sau sáp nhập): Lô F5, Đường số 6, KCN Hoà Bình, Xã Thủ Thừa, Tỉnh Tây Ninh
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