Ethylene (C2H4)
ETHYLENE FACTS
Ethylene is a natural plant hormone.
It affects the growth, development, ripening, and senescence (aging) of all plants. It is normally produced in small quantities by most fruits and vegetables. Many fruits produce larger quantities of ethylene and respond with uniform ripening when exposed to an external source of ethylene.
Ethylene is Generally Recognized as Safe (GRAS)
by the United States Food and Drug Administration (FDA). Given the numerous amounts of food substances, the FDA does not categorize every one. Salt, pepper and vinegar are examples. These, along with ethylene, all are within the category of food substances that, when used for the purposes indicated, in accordance with good manufacturing practice, are regarded by the FDA as generally recognized as safe (GRAS) for such uses.
Calcium Carbide is NOT safe for ripening. Calcium Carbide is used in some countries as source of acetylene gas, which is an artificial ripening agent. However, acetylene is not nearly as effective for ripening as is ethylene, and acetylene is not a natural plant hormone like ethylene. Also, calcium carbide may contain traces of arsenic and phosphorus, both highly toxic to humans, and the use of this chemical for ripening is illegal in most countries.
Ethylene has been found not harmful or toxic to humans in the concentrations found in ripening rooms.
In fact, ethylene was used medically as a anesthetic in concentrations significantly greater than that found in a ripening room. However, ethylene is often targeted as the reason for difficulty in breathing in ripening rooms; what can affect some people is usually either:
a) Carbon Dioxide (CO2,) levels: CO2, is produced by the ripening fruit in the room and levels increase over time, or
b) Oxygen levels: The oxygen in the room when loaded is taken in by the ripening fruit. This sometimes will make breathing in a ripening room difficult. The increased CO2, and decreased oxygen levels are the main reasons for venting the ripening room.
Ethylene action slows at lower temperatures.
At their minimum temperature levels, fruit is basically inactive and does not respond well to externally supplied ethylene.
Ethylene will penetrate most substances.
In fact, it will permeate through produce cardboard shipping boxes, wood and even concrete walls.
Ethylene is harmful to many fruits, vegetables, and floral items.
While ethylene is invaluable due to its ability to initiate the ripening process in several fruits, it can also be very harmful to many fruits, vegetables, flowers, and plants by accelerating the aging process and decreasing the product quality and shelf life. The degree of damage depends upon the concentration of ethylene, length of exposure time, and product temperature. One of the following methods should be used to ensure that ethylene-sensitive produce is not exposed:
Ethylene is a natural plant hormone.
It affects the growth, development, ripening, and senescence (aging) of all plants. It is normally produced in small quantities by most fruits and vegetables. Many fruits produce larger quantities of ethylene and respond with uniform ripening when exposed to an external source of ethylene.
Ethylene is Generally Recognized as Safe (GRAS)
by the United States Food and Drug Administration (FDA). Given the numerous amounts of food substances, the FDA does not categorize every one. Salt, pepper and vinegar are examples. These, along with ethylene, all are within the category of food substances that, when used for the purposes indicated, in accordance with good manufacturing practice, are regarded by the FDA as generally recognized as safe (GRAS) for such uses.
Calcium Carbide is NOT safe for ripening. Calcium Carbide is used in some countries as source of acetylene gas, which is an artificial ripening agent. However, acetylene is not nearly as effective for ripening as is ethylene, and acetylene is not a natural plant hormone like ethylene. Also, calcium carbide may contain traces of arsenic and phosphorus, both highly toxic to humans, and the use of this chemical for ripening is illegal in most countries.
Ethylene has been found not harmful or toxic to humans in the concentrations found in ripening rooms.
In fact, ethylene was used medically as a anesthetic in concentrations significantly greater than that found in a ripening room. However, ethylene is often targeted as the reason for difficulty in breathing in ripening rooms; what can affect some people is usually either:
a) Carbon Dioxide (CO2,) levels: CO2, is produced by the ripening fruit in the room and levels increase over time, or
b) Oxygen levels: The oxygen in the room when loaded is taken in by the ripening fruit. This sometimes will make breathing in a ripening room difficult. The increased CO2, and decreased oxygen levels are the main reasons for venting the ripening room.
Ethylene action slows at lower temperatures.
At their minimum temperature levels, fruit is basically inactive and does not respond well to externally supplied ethylene.
Ethylene will penetrate most substances.
In fact, it will permeate through produce cardboard shipping boxes, wood and even concrete walls.
Ethylene is harmful to many fruits, vegetables, and floral items.
While ethylene is invaluable due to its ability to initiate the ripening process in several fruits, it can also be very harmful to many fruits, vegetables, flowers, and plants by accelerating the aging process and decreasing the product quality and shelf life. The degree of damage depends upon the concentration of ethylene, length of exposure time, and product temperature. One of the following methods should be used to ensure that ethylene-sensitive produce is not exposed:
Ethylene producing items (such as apples, avocados, bananas,
melons, peaches, pears, and tomatoes) should be stored separately from
ethylene-sensitive ones (broccoli, cabbage, cauliflower, leafy greens, lettuce,
etc.). Also, ethylene is emitted by engines. Propane, diesel, and gasoline
powered engines all produce ethylene in amounts large enough to cause damage to
the ethylene-sensitive produce items mentioned;
- Ventilate the storage area, preferably to the outside of the warehouse, on a continuous or regular basis to purge the air of any ethylene;
- Remove ethylene with ethylene absorbing filters. These have been proven in reducing and maintaining low ethylene levels. If ethylene damage is suspected, a quick and easy way to detect ethylene levels is with hand held sensor tubes. This will indicate if the above steps should be followed.
Ethylene is explosive at high concentrations.
At 27,000 ppm, just a spark can ignite ethylene and cause a deadly explosion. However, when using our products as directed, reaching the explosive level is not possible. The explosive level is about 200 times greater than the level necessary to initiate ripening. Always use our generators in ripening rooms that is are 1500 ft3 or larger (43 m3).
Ethylene is used to 'degreen' citrus.
This is a natural process that triggers pigment changes: the loss of green peel color by removing the chlorophyll, which allows the orange or yellow to fully cover the entire peel. No loss of flavor is caused; this is merely a continuation of the natural plant process.
ETHYLENE FAQ'S
The following are common questions about the use of ethylene gas in the ripening process. The material is reprinted from a fact sheet that has been available to the industry for many years.
What is the effect of ethylene on fruit ripening?
Ethylene can promote ripening in tomatoes, bananas, citrus, pineapples, dates, persimmons, pears, apples, melons, mangos, avocados, papayas and jujubes - a clear indication that the action of ethylene is general and widespread amongst a number of fruits. It is clear that ethylene is a ripening hormone - a chemical substance produced by fruits with the specific biological phenomenon of accelerating the normal process of fruit maturation and senescence.
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