Effect of ethylene on quality of fresh fruits and vegetables

Ethylene is a naturally occurring plant growth substance that has numerous effects on the growth, development and storage life of many fruits, vegetables and ornamental crops at ml l concentrations. Harvested fruits and vegetables may be intentionally or unintentionally exposed to biologically active levels of ethylene and both endogenous and exogenous sources of ethylene contribute to its biological activity. Ethylene synthesis and sensitivity are enhanced during certain stages of plant development, as well as by a number of biotic and abiotic stresses. Exposure may occur inadvertently in storage or transit from atmospheric pollution or from ethylene produced by adjacent crops. Intentional exposure is primarily used to ripen harvested fruit. The detrimental effects of ethylene on quality center on altering or accelerating the natural processes of development, ripening and senescence, while the beneficial effects of ethylene on quality center on roughly the same attributes as the detrimental effects, but differ in both degree and direction. Care must therefore be taken to insure that crops sensitive to the effects of ethylene are only exposed to the desired atmosphere. A number of techniques to control the effects of ethylene are discussed in relation to their application with commercially important fruits and vegetables. Examples of general and specific beneficial and detrimental ethylene effects are given. © 1999 Elsevier Science B.V. All rights reserved.