The Ripening Process

Ethylene is an agent in the fruit and vegetable ripening process. Some types of fruit and vegetables produce ethylene gas as they ripen and others are sensitive to the ethylene gas and will ripen more quickly in its presence.  For example, bananas produce high levels of ethylene, so if you store ethylene sensitive fruit with a ripe banana it will ripen more quickly. However, if you don’t want your ethylene sensitive produce to ripen more quickly, you need to store it separately to the ethylene producers.   See further below for a list of which fruit and vegetables produce ethylene and which ones are sensitive to ethylene.

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  • Removing ethylene gas: Most fruit and vegetables release ethylene gas after harvest. Exposure of the produce to the gas accelerates aging and ultimate deterioration. PEAKfresh Produce Packs remove ethylene gas to prolong the life and freshness of the produce.   
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  • Minimising moisture formation.  Anti-fogging treatment of the film surface minimises moisture formation to inhibit mold and bacteria growth.
Ethylene producing produce:

• Apple
• Apricot
• Avocado
• Banana
• Fig
• Honeydew
• Mango
• Nectarine
• Passionfruit
• Pawpaw
• Peach
• Pear
• Plum
• Rockmelon
• Tomato

Ethylene sensitive produce:

• Artichoke
• Asparagus
• Beans
• Broccoli
• Brussel sprouts
• Cabbage
• Carrot
• Cauliflower
• Celery
• Corn
• Cucumber
• Gooseberry
• Greens
• Endive
• Eschallot
• Lettuce
• Parsley
• Potato
• Rhubarb
• Silverbeet
• Squash
• Sweet potato
• Zucchini

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