Spain has established itself as the leader country in farming production and exportation, mainly due to the great variety of fruit and vegetables which are produced in different regions in Spain as a consequence of our diverse climate, which at the same time gives our country its own identity. That is why it could be interesting to make a study of fruit conservation, in which we will see what changes are produced in some fruit in a specific period of time.

Taking as an hypothesis that fruit is going to lose quality with respect to physical and biological characteristics during that period of time, we made an experiment where we compared the negative variation in the fruit which was exposed to low temperature and the fruit which was exposed to room temperature. Then we reached to the conclusion that the best time to eat the fruit is just after buying it. As time goes by, fruit loses quality in all senses till diminishing and completing senescence. Furthermore, fruit is better preserved in the fridge, keeping their qualities constantly, although they are worse than those of the fruit which were in room temperature.

The quality of the fruit kept in room temperature is better even though it is kept for a little time and it rots before. Key words: fruit, ripeness, senescence, agriculture, conservation, chemical and organoleptic characteristics.