Purpose of review: The aims of this review are: (1) to highlight the most significant changes occurring during on-tree ripening as preharvest factors affecting fruit quality at time of harvest, with special interest on the content of bioactive compounds and antioxidant activity; and (2) to provide insights in terms of quality maintenance during postharvest storage depending on ripening stage at harvest. Findings: The ripening process involves some changes in sugars and acid content, firmness and colour, which determine the organoleptic and nutritional quality at the time of harvest. In addition, accumulation of phytochemicals (polyphenols, anthocyanins and carotenoids) and antioxidant activity occurs during on-tree ripening leading to increased functional properties. Large variation exists in phytochemical concentration depending on the plant species, and even among cultivars, as well as on the parameters related to organoleptic fruit quality. Over storage, total antioxidant activity and bioactive compounds show generally further increases, although in some cases losses of functional compounds are accompanied by losses of organoleptic quality. Directions for future research: Special care should be focused on harvesting the fruit with appropriate ripening stage since this determines fruit quality at harvest and after storage.