The slope of the climacteric varies with maturity, species and oxygen and carbon-di-oxide content of the storage chamber.

Fleshy fruits after ripening are consumed.

Both, time and temperature are important parameters for the growth of spoilage organisms.

After harvest, there is a decline in the uptake of oxygen. This is followed by a sharp rise to a peak.

A harvested fruit contains many oxidative substrates required to perform respiration. Different species of fruits have different patterns of respiration. This is called as climacteric.

All of the mentioned are factors which affect the length of storage of fruits and vegetables.

In the climacteric, the ratio of the highest peak to the minimum varies with temperature and varies from fruit to fruit.

At low temperatures, the rate of respiration of harvested fruits and vegetables decreases. Under conditions where respiration rate is retarded, changes in chlorophyll loss are also delayed.

Ripening of fruits is accompanied with a lot of anabolic and catabolic reactions. Certain fleshy roots, tubers and bulbs have low metabolic activity and are dormant until there are environmentally favorable conditions for germination and growth.

In the climacteric, the ratio of the highest peak to the minimum increases with temperature.