This chapter covers the following aspects of peach ripening, nutrition and postharvest physiology: main processes defining the ripening syndrome (respiration, ethylene biosynthesis and perception, flesh softening and melting, organic acid and sugar metabolism, and colour and aroma development), nutrititive value, and effects of genetic differences among cultivars, cold storage, and controlled atmosphere and modified atmosphere packaging on postharvest physiology.

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Rambutan (Nephelium lappaceum L.) rapidly lose their attractive appearance after harvest due to a superficial pericarp browning. Storage at high humidity minimizes fruit desiccation and may, therefore, delay browning onset. This paper examines the effect of reduced water loss rate on browning that may occur with time. Rambutan fruit pericarp browning beyond a commercially saleable level occurred at a weight loss of 25% to 40%. This depended on duration and storage relative humidity (RH). Skin browning was 50% greater on the red (R 134) than the yellow (R 156) cultivar at 60% RH. There was a storage time × RH interaction in the development of browning such that browning was observed earlier at lower RHs. Skin browning and spintern (soft spine) browning developed independently. Cracks appeared on the surface of fruit with increased weight loss. Browning occurrence was consistent with increased total phenolic compound levels in the pericarp. Water loss precedes browning occurrence and, over time, water loss is related to browning. Water stress appeared to affect rambutan pericarp tissue in much the same manner as senescence.