Postharvest physiology is crucial in fruit production, influencing shelf life, quality, and nutritional value. After harvesting, fruits continue physiological changes due to respiration, ethylene production, and water loss, which can cause rapid deterioration if not managed properly. Different fruits have varying respiration rates that affect ripening and shelf life, with higher rates leading to faster spoilage. Nutritional value can also diminish during postharvest handling, with vitamin C being particularly susceptible to degradation. Proper storage conditions, including optimal temperature and relative humidity, are essential. Low temperatures slow metabolic processes, preserving fruit quality, while high humidity prevents water loss. Controlled atmosphere storage, which adjusts gas concentrations, can delay ripening. Additionally, light exposure and ethylene management play significant roles in maintaining postharvest quality. This review examines the impact of storage conditions on postharvest physiology, emphasizing the importance of optimal storage practices to enhance fruit quality, extend shelf life, and reduce postharvest losses, ultimately benefiting the agricultural sector.