Researchers are taking effective measures to control biochemical processes that severely affect the quality of fruits and vegetables. Hormones initiates ripening biochemistry, the downstream physiological effects of which interferes with the metabolism The optimization of flavor and other sensory qualities help to develop a fruit with good taste, aroma, and high texture that can survive longer and could be transported in a better way. Researchers are finding advanced ways to delay ripening at the cost of flavors through the entanglement of hormones, genes, and proteins that control fruit ripening. Ethylene is one among powerful hormones that play a powerful role in the ripening and senescence of different fruits and vegetables. Ethylene receptor detects and transduces the signal that motivates the metamorphosis in fruits and vegetables. Researchers are also developing unique methods that subdue the ripening process to prevent fruits from action of shear force of time or by the action of microbial enzymes.