Fruit freshness and shelf life are critical factors influencing consumer acceptance, marketability, and food safety. Sensory evaluation, an essential tool in postharvest quality assessment, provides a scientific approach to monitoring changes in fruit attributes such as color, texture, aroma, and flavor during storage. This study investigates the relationship between sensory parameters and objective quality indicators, including firmness, total soluble solids, acidity, moisture content, and microbial load, to develop a predictive model for fruit shelf life. A panel of trained assessors conducted sensory evaluations at regular intervals, while instrumental analyses were performed to validate sensory perceptions. Additionally, advanced technologies such as electronic noses and image analysis were employed to enhance the accuracy and reproducibility of sensory assessments. The impact of different postharvest treatments, storage conditions, and packaging methods on fruit sensory properties and shelf stability was also examined. the results indicate a strong correlation between sensory attributes and physicochemical changes, demonstrating the reliability of sensory evaluation in freshness assessment. The findings emphasize the importance of integrating sensory analysis with instrumental techniques for improved postharvest management, ensuring extended shelf life, reduced food waste, and enhanced consumer satisfaction. This research provides a framework for developing standardized sensory-based quality control protocols in the fruit industry.