What Is Ethylene Gas: Information On Ethylene Gas And Fruit Ripening

Perhaps you have heard it said not to place your newly harvested fruits in the fridge alongside other types of fruits to avoid over-ripening. This is due to the ethylene gas that some fruits give off. What is ethylene gas? Keep reading to learn more.

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What is Ethylene Gas?

Without scent and invisible to the eye, ethylene is a hydrocarbon gas. Ethylene gas in fruits is a naturally occurring process resulting from the ripening of the fruit or may be produced when plants are injured in some way. So, what is ethylene gas? Ethylene gas in fruits and vegetables is actually a plant hormone which regulates the plant's growth and development as well as the speed at which these occur, such as hormones do in humans or animals. Ethylene gas was first discovered about 100 years ago when a student noticed that trees growing near gas street lamps were dropping leaves more rapidly (abscising) than those planted at a distance from the lamps.

Effects of Ethylene Gas and Fruit Ripening

Cellular amounts of ethylene gas in fruits can reach a level whereupon physiological changes occur. The effects of ethylene gas and fruit ripening may also be affected by other gases, such as carbon dioxide and oxygen, and varies from fruit to fruit. Fruits such as apples and pears emit a greater amount of ethylene gas in fruits, which affects their ripening. Other fruits, like cherries or blueberries, produce very little ethylene gas and it, therefore, does not impinge upon the ripening process. The effect of ethylene gas upon fruit is a resulting change in texture (softening), color, and other processes. Thought of as an aging hormone, ethylene gas not only influences the ripening of fruit but may also cause plants to die, generally occurring when the plant is damaged in some manner. Other effects of ethylene gas are loss of chlorophyll, abortion of plant foliage and stems, shortening of stems, and bending of the stems (epinasty). Ethylene gas can be either a good guy when used to hasten ripening of fruit or a bad guy when it yellows vegetables, damages buds, or causes abscission in ornamental specimens.

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Further Information on Ethylene Gas

Ethylene is a naturally occurring hormone that is emitted from fresh fruit, vegetables, and floral items. Ethylene gas is necessary in initiating the ripening process. And in fact, ethylene gas is used as a natural treatment to ripen certain commodities such as bananas, tomatoes, and avocados. However, ethylene damage can occur when produce is stored for longer periods for marketing purposes so removing ethylene can be beneficial in certain cases. Many fruit, vegetables and floral items are susceptible to ethylene damage in varying degrees. UC Davis has agreat website that has data for each fruit, vegetable and floral item for which data is known. You can check it out here. Contact us for more additional information about specific commodities as some have a higher value proposition for ethylene scrubbing than others. Most if not all fruit, vegetables, cut flowers and live plants are ethylene-sensitive to varying degrees.  Most experts recommend to keep ethylene below 1 ppm for most items and as low as 50 ppb for kiwi and floral.  Recently completed research with FRESH+™ Ethylene Scrubbers in tomato storage demonstrated a doubling of shelf life (+7-10 days at grower on-site storage) when levels were kept below 200 ppb.  Similarly, other research indicates even items previously thought to be unresponsive to ethylene gas can demonstrate significant extension in shelf life when ethylene levels are maintained at < 100 ppb (strawberries, cabbage, and more).   Ethylene gas is also a food source for mold.  Removing ethylene gas from produce storage reduces mold both directly (by the action of the UV-C) and indirectly (through the reduction of ethylene gas). For site-specific recommendations, please contact us. 

There are two primary means of reducing the effects of ethylene.

• The first is to remove ethylene from the storage area –called ethylene scrubbers. There are a number of styles on the market including a potassium permanganate pellets filter system, ozone-based systems and FRESH+™'s PCO-based system (like FRESH+™).
• The other primary means is primarily for use by growers as it must be applied within days of harvest to be effective. It is a chemical treatment applied to the surface of fresh produce which binds the ethylene receptors on the surface of the fruit rendering the ethylene inactive. Eventually, the receptors re-form and the 1-MCP needs to be reapplied or the effects will "wear off". FRESH+™ works continuously to protect fresh produce from the harmful effects of ethylene and it's also safe for organics.

There are advantages and disadvantages to each alternative. Each case should be evaluated for the right mix of ethylene control for the expected marketing period. Sometimes, for extra long storage periods, very high ethylene production and/or very ethylene-sensitive commodities, it may make sense to employ multiple ethylene control measures. For a quick overview of how the alternatives stack up, please see "The Business Case for Ethylene Control" or contact us for more details.

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