Abstract
Abstract Many events in the ripening of fruit have received intensive study, yet we have little information on some of the structural changes involved. It is of value to summarize the current morphological information in the field of fruit ripening so that it may be considered in relation to the other contributions to this symposium. Not only is attention given here to structure during ripening, but some biochemical and physiological data in which structural changes are strongly implicated are considered. Our attention is limited to studies on the ripening of fleshy horticultural fruits; however, the phenomena considered may apply to other types of fruits or to other plant parts and tissues.
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