Table of ethylene production and sensitivity levels of selected fresh produce

 

Perishable

Temperature

Ethylene

Ethylene

Commodities

˚C / ˚F

Production

Sensitivity

Fruits & Vegetables

Apple

1.1 / 30

Very High

High (Scald or Lose Crunch, Accelerate Senescence)

Apricot

-0.5 / 31

High

High (Hastens Ripening , Decay)

Artichoke

0 / 32

Very Low

Low

Asian Pear

1.1 / 34

High

High (Accelerate Loss of Green Color, Increase Softening, Decay)

Asparagus

2.2 / 36

Very Low

Medium (Toughness)

Avocado (California)

3.3 / 38

High

High (Hastens ripening)

Avocado (Tropical)

10 / 50

High

High (Hastens Ripening , Decay)

Banana

14.4 / 58

Medium

High (Hastens Ripening , Decay)

Beans (Lima)

0 / 32

Low

Medium (Loss of Green Pigment, Browning)

Beans (Snap/Green)

7.2 / 45

Low

Medium (Loss of Green Pigment, Browning)

Belgian Endive

2.2 / 36

Very Low

Medium

Berries

-0.5 / 31

Low

Low (Mold)

Berries (Cranberry)

2.2 / 36

Low

Low (Mold)

Berries (Strawberry)

-0.5 / 31

Low

Low (Mold)

Breadfruit

13.3 / 56

Medium

Medium

Broccoli

0 / 32

Very Low

High (Floret Yellowing)

Brussel Sprouts

0 / 32

Very Low

High (Yellowing)

Cabbage

0 / 32

Very Low

High (Leaf Abscission, Leaf Yellowing)

Cantalope

4.4 / 40

High

Medium (Over-Ripening , Decay)

Cape Gooseberry

12.2 / 54

Low

Low

Carrots (Topped)

0 / 32

Very Low

Low (Bitterness)

Casaba Melon

10 / 50

Low

Low

Cauliflower

0 / 32

Very Low

High (Discoloration of Curd, Accelerated Yellowing, Detachment of Wrapper Leaf Stalks)

Celery

0 / 32

Very Low

Medium (Loss of Green Color)

Chard

0 / 32

Very Low

High

Cherimoya

12.8 / 55

Very High

High (Accelerates Ripening, Decay)

Cherry (Sour)

-0.5 / 31

Very Low

Low (Softening)

Cherry (Sweet)

-1.1 / 30

Very Low

Low (Softening)

Chicory

0 / 32

Very Low

High

Chinese Gooseberry

0 / 32

Low

High

Collards

0 / 32

Very Low

Medium

Crenshaw Melon

10 / 50

Medium

High (Accelerates Ripening, Decay)

Cucumbers

10 / 50

Low

High (Yellowing)

Eggplant

10 / 50

Low

High (Calyx Abscission, Brown Spots, Increased Deterioration)

Endive (Escarole)

0 / 32

Very Low

Medium

Feijoa

5 / 41

Medium

Low

Figs

0 / 32

Medium

Low

Garlic

0 / 32

Very Low

Low (Odor)

Ginger

13.3 / 56

Very Low

Low

Grapefruit (AZ,CA,FL,TX)

13.3 / 56

Very Low

Medium (Mold)

Grapes

-1.1 / 30

Very Low

Low (Mold)

Greens (Leafy)

0 / 32

Very Low

High (Russet Spotting)

Guava

10 / 50

Low

Medium

Honeydew

10 / 50

Medium

High (Accelerates Ripening, Decay)

Jack Fruit

13.3 / 56

Medium

Medium (Accelerates Ripening, Decay)

Kale

0 / 32

Very Low

Medium

Kiwi Fruit

0 / 32

Low

High (Induce Softening, Decay)

Leeks

0 / 32

Very Low

Medium

Lemons

12.2 / 54

Very Low

High (Mold)

Lettuce (Butterhead)

0 / 32

Low

Medium (Russet Spotting)

Lettuce (Head/Iceberg)

0 / 32

Very Low

High (Russet Spotting)

Lime

12.2 / 54

Very Low

Medium (Mold Degreen)

Lychee

1.7 /35

Medium

Medium  (Accelerate Deterioration)

Mandarine

7.2 / 45

Very Low

Medium (Rind Breakdown, Decay)

Mango

13.3 / 56

Medium

High (Accelerates Ripening, Decay)

Mangosteen

13.3 / 56

Medium

High (Shorten Shelf life)

Mushrooms

0 / 32

Low

Medium

Nectarine

-0.5 / 31

High

High (Decay)

Okra

10 / 50

Low

Medium (Increasing Pod Yellowing)

Olive

7.2 / 45

Low

Medium (Loss of Green Color and Flesh Firmness)

Onions

0 / 32

Very Low

Medium (Odor, Sprouting)

Orange (CA,AZ)

7.2 / 45

Very Low

Medium (Mold, Rind Breakdown)

Orange (FL,TX)

2.2 / 36

Very Low

Medium (Mold, Rind Breakdown)

Papaya

12.2 / 54

High

High (Accelerates Ripening, Decay)

Parsley

0 / 32

Very Low

High

Passion Fruit

12.2 / 54

Very High

High (Accelerates Ripening, Decay)

Peach

-0.5 / 31

High

High (Decay)

Pear (Anjou,Bartlett/Bosc)

1.1 / 30

High

High (Decay)

Peas

0 / 32

Very Low

Medium (Accelerated Yellowing, Decay)

Pepper (Bell)

10 / 50

Low

Low (Accelerate Ripening, Color Change)

Pepper (Chile)

10 / 50

Low

Low (Accelerate Ripening, Color Change)

Persian Melon

10 / 50

Medium

High

Persimmon (Fuyu)

10 / 50

Low

High (Accelerates Softening,  Decay)

Persimmon (Hachiya)

0.5 / 41

Low

High (Accelerates Softening,  Decay)

Pineapple

10 / 50

Low

Low (Faster Degreening or Loss of Chlorophyll)

Pineapple (Guava)

5 / 41

Medium

Low (Faster Degreening or Loss of Chlorophyll)

Plantain

14.4 / 58

Low

High (Accelerates Ripening, Decay)

Plum/Prune

-0.5 / 31

Medium

High (Decay)

Potato (Processing)

10 / 50

Very Low

Medium (Sprouting)

Potato (Seed)

4.4 / 40

Very Low

Medium

Potato (Table)

7.2 / 45

Very Low

Medium

Pumpkin

12.2 / 54

Low

Low

Quince

-0.5 / 31

Low

High (Decay)

Radishes

0 / 32

Very Low

Low

Red Beet

2.8 / 37

Very Low

Low

Rambutan

12.2 / 54

High

High (Hastened Ripening, Undesirable color loss)

Sapota

12.2 / 54

Very High

High (Hastened Ripening)

Spinach

0 / 32

Very Low

High (Accelerated Yellowing)

Squash (Hard Skin)

12.2 / 54

Low

Low (Acceleratede Yellowing, Stem Abscission)

Squash (Soft Skin)

10 / 50

Low

Medium (Acceleratede Yellowing, Stem Abscission)

Squash (Summer)

7.2 / 45

Low

Medium (Acceleratede Yellowing, Stem Abscission)

Sweet Potato

13.3 / 56

Very Low

Low

Tamarillo

0 / 32

Low

Medium (Undesirable Color Change)

Tangerine

7.2 / 45

Very Low

Medium (Rind Breakdown, Decay)

Tomato (Mature/Green)

13.3 / 56

Very Low

High (Shrink, Decay)

Tomato (Brkr/Lt Pink)

10 / 50

Medium

High (Shrink, Decay)

Tree-Tomato

3.9 / 39

High

Medium

Turnip (Greens)

0 / 32

Very Low

High

Watercress

0 / 32

Very Low

High

Watermelon

10 / 50

Low

High (Lose firmness)

Live Plants

Cut Carnations

0 / 32

Very Low

High (Sleepiness or Leaf Curl)

Cut Chrysanthemums

0 / 32

Very Low

High (Accelerate Leaf Yellowing)

Cut Gladioli

2.2 / 36

Very Low

High

Cut Roses

0 / 32

Very Low

High (Premature opening)

Potted Plants

-2.8-18.3 / 27-65

Very Low

High

Nursery Stock

-1.1-4.4 / 30-40

Very Low

High (Slower Start)

Flowers Bulbs (Bulbs/Corms/
Rhizomes/Tubers)

7.2-15 / 45-59

 

Very Low

High (Shrink or  Retards flower formation)

* Source: Fresh Produce Manual for 1997 from the Produce Marketing Association and the 1991 Sea Land Shipping Guide for Perishables.

 

For more information on specific commodities and about the impact of ethylene under various storage and shipping conditions please contact us support@thaialpinefood.com