ABSTRACT
The use of ethylene gas to promote ripening of fruits and vegetables is sanctioned under FDA Regulation 120, 1016. Periods of ACC oxidase induction correlate with ethylene regulated events in several instances including senescence, fruit ripening and wounding. Therefore, ethylene management in a small retail operation with rapid turnover of product is less critical that one that involves prolonged storage in a consolidated facility. During the ripening process the fruits emit ethylene along with increased rate of respiration. In the developed country, ethylene gas is used to accelerate ripening of climacteric fruits. Ethylene and ethylene releasing compounds, abscisin, ascorbic acid and hydroxyethyl hydrozine, acetylene and calcium carbide, alcohol, fatty acids all are used for fruit ripening. In fruits, an increase in the biosynthesis of the gaseous hormone ethylene serves as the physiological signal for the initiation of the ripening process.
