Post-ripening fruits refer to fruits that are not yet fully mature when harvested and need to be stored at room temperature to continue maturation. They can only be eaten after they are fully mature, such as bananas, mangoes, papaya, kiwi, durian, etc. The opposite is ripe fruit that can be eaten when you arrive. For example, longan, dragon fruit, pomegranate, apple, tangerine, orange and so on.

　　 Then why does the after-ripening fruit appear? Can it not mature on the tree?

　　 Here is a brief explanation of the significance of the existence of ripe fruits:

　　 1. Physiological stage requirements. There is a very special and important stage from the "physiological ripening period" of the fruit to the "eating ripe period". People call this stage the "post-ripening stage" of the fruit.

　　2, transportation and storage requirements. After the fruit is picked, there is a process of ripening on its own, which is the "post-ripening effect". For transportation or storage, some fruits need to be picked in advance. Its purpose is to extend the transportation and storage period through its own post-cooking effect.

　　3, taste requirements. Some fruits are not the best when they are just picked. In this post-ripening stage, a series of more complicated physiological and biochemical changes occurred inside the fruit, which promoted the originally unedible fruit to become sweet and delicious.

　　 To sum up, the post-ripening fruit meets some special conditions on its own. It is inevitable that it will be coveted and lost by insects and birds on the tree. It will also become soft quickly, which is unfavorable for storage and transportation, so it must be picked before it is fully ripe.