What is the consequence of high ethylene levels in stored fruits and vegetables?

High levels of ethylene in stored fruits and vegetables can lead to premature ripening. Ethylene is a plant hormone that acts as a signaling molecule in the ripening process. When fruits and vegetables are exposed to elevated ethylene levels, it accelerates their natural ripening process, often resulting in them becoming overripe more quickly than intended.

This can lead to a range of issues in storage and transport, including lower quality produce reaching consumers and higher waste rates as items spoil sooner than expected. Understanding the role of ethylene is crucial in post-harvest handling and storage practices for maintaining the quality and longevity of fruits and vegetables.

The focus on premature ripening underscores the importance of managing ethylene concentrations in storage environments to maximize shelf life and ensure produce quality for consumers.