Almost all fruit that I store in the fridge stays the same ripe as when I put it in until eventually it rots. Mangoes, avocadoes, bananas etc. can't be put in the fridge until they are ripe because they won't ripen there. With a bag of pears however, that were as hard as gibbers when I put them in several weeks ago and forgot about, had become beautifully soft and sweet - more edible and ripe than before. Perhaps 2 deg celcius is perfect ripening temperature for the fruit?