university reports  

The importance of low ethylene levels to delay the ageing of fruit and vegetables

Research details

• Research undertaken by the Department of Food Technology at the University of NSW, Australia
• The research studied the benefits of low ethylene storage of fruit and vegetables.

Research outcomes

• This research found even very small amounts of ethylene gas can cause a significant reduction in the storage life of fruit and vegetables.
• The research concluded that under normal handling practices fresh produce is always exposed to harmful levels of ethylene and that any action to reduce its exposure to ethylene will result in an increase in storage life.
• Said that “Across 23 types of produce that were tested there was an average 60% extension in postharvest storage life when produce was stored in a low ethylene environment”.

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Ethylene Levels during Fresh Produce Storage and Handling

Research details

• Research undertaken by the Centre for Food Industry Research & Development at the University of Newcastle
• Investigated ethylene exposure of fruit and vegetables in handling from farm to plate, including levels of ethylene gas in domestic refrigerators. 

Research outcomes

• On average fruit and vegetables lose about 33% of their fresh storage life during normal handling and storage from farm to plate.

Domestic Refrigerators

• 83% of domestic refrigerators tested were found to have ethylene levels above the level where damage occurs to fruit and vegetables.
• 30% of refrigerators tested were found to have levels of ethylene considered to be “high”
• 30%of refrigerators were found to have ethylene levels up to 40 times higher than the level where damage to fresh produce will occur.
• The research colcluded that …..“Domestic refrigerators provide an unfavourable ethylene environment, especially when apples are present”.

Research Conclusions

• The effects of ethylene exposure throughout the distribution chain for fresh fruit and vegetables can mean a very short life for produce in the hands of the consumer.
• All produce handlers, including consumers, should be seeking to minimise the impact of ethylene gas on fresh produce.
• The extended fresh life that would arise from a reduction in ethylene exposure during marketing can lead to consumers having greater confidence in the purchase of fruit and vegetables.
• The education of consumers in the appropriate storage of fruit and vegetables in the home is necessary.