Final answer:
It is true that peaches exhibit increased metabolic activity during ripening, which leads to changes that are important to both consumers and producers, primarily influenced by temperature.
Step-by-step explanation:
True, peaches do show an increase in metabolic activity during ripening procedures. The mental process we describe as ripening involves various changes in the fruit, such as improvement in aroma, color, taste, and texture. These changes are significant to consumers because they affect the overall quality of the fruit. Ripening is a developmental process that is heavily influenced by temperature, which can affect not only the commercial value of fruits but also their role in ecosystems, such as their attractiveness to frugivores for seed dispersal.
The application of substances like gibberellic acid, as seen in the case of grapes, can also influence fruit development by increasing the size of the fruit and changing the density of their clustering. This points to both natural and assisted methods of affecting fruit ripening, which is a key factor in agriculture and horticulture industries.