When it comes to the quality of fresh horticultural commodities, temperature management and ethylene absorption go hand in hand. While good temperature management is always critical for maintaining the quality of perishable food, ethylene is yet another quality-influencing variable to be considered. Ethylene is used to promote faster and more uniform ripening of produce that has been picked at the mature-green stage. However, exposure to ethylene can have a detrimental effect on the quality of fruits, vegetables and ornamentals that are classified as having a moderate-to-high ethylene production rate, such as apples, pears, avocados, kiwifruit, persimmons, and carnations, to name a few.
