Effect of low ethylene levels on senescence of fruit and vegetables.
Wills R. B. H.
Author Affiliation: Department of Food Technology, Central Coast Campus, University of Newcastle, PO Box 127, Ourimbah, NSW 2258, Australia.
: 593-599
Abstract : The quality of 22 types of non-climacteric fruits and vegetables were assessed during storage at ambient temperature (20°C) and low temperature (0-5°C) and ventilation with air containing ethylene in the range 10 to 0.005 µl/litre. The storage life of all produce was found to be linearly extended with a logarithmic reduction in ethylene concentration across the whole concentration range. The ethylene level found to accumulate around produce in the markets was in the range 0.06-1.45 µl/litre suggesting that premature aging occurs in all non-climacteric produce during normal marketing. The storage of 2 types of climacteric fruit, avocado and mango, under the same conditions found an extension in time to ripen with logarithmic decrease in ethylene concentration. Thus, there appears to be no benign level of ethylene for any fruit or vegetable. Any reduction in ethylene concentration should be beneficial to maintaining quality or inhibiting ripening in all produce.