Asian Journal of Food Research and Nutrition

Ethylene is a plant hormone that plays a significant role in the ripening and senescence of fruits and vegetables. While ethylene is essential for many agricultural processes, it can also be detrimental to fresh produce during transport and storage. High levels of ethylene exposure can lead to premature ripening, reduced shelf life, and increased spoilage, resulting in significant economic losses for growers, shippers, and retailers. This paper aims to explore the management of ethylene in fresh produce. The objectives of this study are to investigate the ethylene content in various farm produce, identify factors contributing to ethylene production, assess the impact of ethylene exposure on post-harvest quality, explore ethylene management methods and techniques, and make recommendations for ethylene management. The research hypothesis is that ethylene-sensitive produce will exhibit a decreased shelf life and accelerated ripening when exposed to higher ethylene concentrations. Conversely, implementing effective ethylene management strategies, such as reducing ethylene exposure or utilizing ethylene inhibitors, will result in a prolonged lifespan and improved post-harvest quality of the produce. The findings of this study could improve fresh produce's quality and marketability, as well as reduce waste and advance sustainable agriculture practices.