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Ripening is the process by which fruits attain their desirable flavour, quality, colour and other textural properties. On the basis of ripening behaviour, fruits are classified as: (i) Climacteric: Climacteric fruits are defined as fruits that enter ‘climacteric phase’ after harvest i.e. they continue to ripen. During the ripening process the fruits emit ethylene along with increased rate of respiration. Ripe fruits are soft and delicate and generally cannot withstand rigors of transport and repeated handing. These fruits are, therefore, harvested hard and green but near full maturity and are ripened near consumption areas by using ripening aid. Even fully mature fruits of this category may be ripened by using ripening aid to get uniform ripening in large lots for bulk transport and marketing. Small dose of ethylene is used to induce ripening process under controlled conditions of temperature and humidity. Climacteric fruits are mango, banana, papaya, guava, sapota, kiwi, persimmon, fig, apple, passion fruit, apricot, plum and pear. (ii) (ii) Non-Climacteric: Non-climacteric fruits once harvested do not ripen further. Non-climacteric fruits produce very small amount of ethylene and do not respond to ethylene treatment. There is no characteristic increased rate of respiration or production of carbon dioxide. Non-climacteric fruits are citrus, pineapple, grape, strawberry, pomegranate, lichi, watermelon and cherry.