The chili plum is found throughout the Caribbean and Central American regions and is consumed in the fresh and processed states. Respiration and ethylene production rates were determined in fruit harvested at three different stages of maturation (immature, mature-green and turning) when stored up to 14 days at 4-5°C, 9-10°C, 20-21°C and 30-31°C. In a second experiment (experiment two), respiration and ethylene production rates were again determined however in fruit harvested at six different stages of maturity (very immature, immature, mature-green, turning, half-ripe and full-ripe) when stored up to 9 days at 9-10°C and 20-21°C. At 9-10°C, respiration rates declined in all fruit within 2 days with half-ripe fruit having the highest respiration rates by day 3. From days 3-5, while respiration rates declined for half-ripe and turning fruit, it increased for very immature, immature and mature-green fruit, then declined. At 20-21°C, half-ripe fruit exhibited more pronounced climacteric peaks than mature-green and turning fruit. Half-ripe and turning fruit exhibited climacteric peaks of respiration after 3 days while mature-green fruit did so one day later. Fruit underwent the post-climacteric respiratory phase within 24 hours after attaining their climacteric peaks. Ethylene was only detected at 20-21 °C with peak production rates coinciding with the post-climacteric phase for full-ripe and turning fruit. Respiration and ethylene production rates of the chili plum were typical of a climacteric fruit.