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and substrates used in respiration can no longer be replaced and deterioration of the product begins. Maturation, ripening, and senescence induce many changes in fruits and vegetables (. Although strict physiological distinction between fruit ripening and senescence isunclear, ripening hastens the onset of senescence and the probability of cell injury anddeath (. Fruit ripening involves many complex changes, including seed maturation, colorchanges, abscission from the parent plant, tissue softening, volatile production, wax devel- opment on skin, and changes in respiration rate, ethylene production, tissue permeability, carbohydrate composition, organic acids and proteins (. Product respiration, transpiration, and ethylene production are major factors contrib- uting to the deterioration of fresh fruits and vegetables. Reduction of these processes bytechnologies such as cooling and storage, enable the postharvest life of fresh produce 4 DeEll et al. to be prolonged. This chapter will concentrate primarily on respiratory gas exchange, transpiration, and the involvement of ethylene in postharvest physiology. Advancementsin knowledge and technology will be the main focus within these subject areas, alongwith brief overviews of the physiological aspects. For more general overview there areseveral excellent books dedicated completely to postharvest physiology (1,4,. 2 GAS EXCHANGE 2.1 RespirationEvery plant tissue requires energy to remain alive and to support developmental changes. The energy is generated by respiration, which is the oxidative catabolism of carbohydrates. This process occurs in the mitochondria of living cells and mediates the release of energyand the formation of carbon skeletons necessary to the maintenance and synthetic reactionsthat occur after harvest (. Respiration can be considered series of enzymatic reactions,involving three pathways: glycolysis (glucose pyruvate), the tricarboxylic acid cycle (pyruvate CO , and oxidative phospho