Why fruit get softer after ripening?

Fruits become softer after ripening due to the breakdown of pectin, which is a structural polysaccharide in cell walls. The production of enzymes like cellulase and pectinase during ripening leads to the degradation of these compounds, resulting in a softer texture. Additionally, the accumulation of ethylene gas stimulates these enzymatic processes, further promoting softness as the fruit matures. This change in texture is part of the fruit's natural progression to attract animals for seed dispersal.