Fruits are a common component of the human nutrition worldwide.

Thus, it is well known that fruits not

only provide sugars, polyunsaturated fatty acids (PUFA), fiber and other macro-elements to our diet, but
also essential metabolites such as vitamins and antioxidants. These include vitamins A (synthesized from
b-carotene), C (ascorbic acid) and E (a-tocopherol), carotenoids (carotenes plus xanthophylls) and
polyphenols, among others. Additionally, fruits are also a source of diverse secondary metabolites with
bioactive functions and therapeutic potential in human.

The life of a fruit can be divided into three main phases: fruit set, fruit development, and fruit ripening.

1. **Fruit Set**: This phase occurs after pollination and fertilization. It is the stage when the fruit begins
to form from the ovary of the flower. The initial setting of the fruit occurs during this phase, and it
represents the beginning of fruit development[1][3].

2. **Fruit Development**: After fruit set, the fruit undergoes further development, during which it
grows in size and undergoes changes in color, texture, and flavor. This phase involves the accumulation
of sugars, reduction of acidity, and the development of aroma volatiles, ultimately leading to the
maturation of the fruit[3][5].

3. **Fruit Ripening**: The final phase is fruit ripening, during which the fruit becomes fully mature and
ready to be consumed. This phase involves changes in fruit quality characteristics, such as softening of
the fruit flesh, increased sugar content, reduced acidity, and the development of the true flavor of the
fruit. Ethylene, a gaseous plant hormone, plays a crucial role in inducing the ripening process for many
fruits[3].

These three phases are essential for the growth, development, and maturation of fruits, ultimately
leading to the production of edible and palatable fruits.