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 ( |
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 ( |
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) |
|
|
7.2 / 45 |
Very Low |
Medium (Mold, Rind Breakdown) |
|
|
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 ( |
1.1 / 30 |
High |
High (Decay) |
|
Peas |
0 / 32 |
Very Low |
Medium (Accelerated Yellowing, Decay) |
|
Pepper ( |
10 / 50 |
Low |
Low (Accelerate Ripening, Color Change) |
|
Pepper ( |
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/ |
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 |
|||
For more information on specific commodities and about the
impact of ethylene under various storage and shipping conditions please contact
us support@thaialpinefood.com