What factor contributes to a fruit being classified as overripe?

The classification of a fruit as overripe is significantly influenced by the time since harvest. Over time, fruits undergo various physiological and biochemical changes that can lead to overripeness. This process typically involves the breakdown of starches into sugars, increased softening due to cell wall breakdown, and changes in flavor and aroma compounds.

Fruits that have been harvested too long can develop an unpleasant taste and texture, indicating they have surpassed their optimal ripening stage. For example, bananas will turn brown and mushy if left too long after being harvested, while strawberries may become overly soft and begin to ferment.

While factors such as color change, firmness, and shape can also provide clues about the ripeness of a fruit, these indicators are often more associated with determining the current state of ripeness rather than definitively classifying it as overripe. The critical factor that collectively encompasses these processes is the duration the fruit has been removed from the plant, which directly impacts its quality and ripeness status.