This course is designed for master student. Students will acquired main concept in fruit ripening physiology. Understanding of fruit ripening and the factors that affect this process is key to select and breed new varieties with better field storage capacity, prolonged firmness, improved transport traits, slower ripening traits and longer shelf life.These different parts will be developed in the course :From the flower to the fruit : description of the different stage and the physiology (4 academics hours), Role of hormone in fruit ripening (4 academics hours),Transcriptional regulation of the fruit ripening (6 academics hours),Epigenetic regulation of fruit ripening (2 academics hours).