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Why is ethylene removed from some fruit storage environments?

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lime processing — fruit processing Limes being prepared for processing into juice, Tecoman, Mexico.

In the context of fruit processing, ethylene is removed from storage environments because it is a naturally occurring airborne hormone that acts as a signaling agent to accelerate the ripening process.12

By removing ethylene gas, producers can significantly slow down the ripening and senescence of fruits, thereby extending their postharvest shelf life and maintaining quality over longer periods. If ethylene is allowed to accumulate, it triggers various physiological changes, including the breakdown of acids, softening of tissue, and the degradation of chlorophyll, which can lead to overripening and eventual decay.132

In commercial settings, ethylene removal is often utilized in conjunction with refrigeration and controlled atmosphere (CA) storage to create an environment that effectively preserves the freshness of perishable commodities like apples and pears. Additionally, techniques such as hypobaric storage are employed to reduce both respiration rates and ethylene production, ensuring high-quality fruit even after months of storage.13