Please explain (to me) what the purpose of การบ่มผลไม้. Do we want nice colours? Do we want 'sweet' tastes? Do we want cost-saving in harvesting, transporting, marketing,...?

The reason for asking is below.

On the first list มะละกอ is mentioned. I have learned (from experience) that มะละกอ if harvested before 'quarter-yellow' (เหลือง สุก ประมาณ ๑ ใน ๔ ของลูก) won't sweeten up (จะไม่หวาน) when full-yellow. And on the second list 'pineapple' is included. We can harvest pineapples at 'full-green' (เขียวแก่) and 'full-swell' (ตาเต็ม), and leave them to ripe in a week. The pineapples will turn yellow and sweeten up.