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Cooperative Extension: Tree Fruits
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The Role of Ethylene in Fruit Ripening
Most fruits produce a gaseous compound called ethylene that starts the ripening process. Its level in under-ripe fruit is very low, but as fruit develop, they produce larger amounts that speed up the ripening process or the stage of ripening known as the “climacteric.” The level of ethylene and rate of ripening is a variety-dependent process. Some apple varieties such as McIntosh, produce prodigious amounts of ethylene and are difficult to store once this occurs. When harvested after the rapid rise in ethylene, they quickly soften and senesce in storage. Other varieties have a slower rise in ethylene and slower ripening rate. For apples that will be stored longer than two months, it is imperative to harvest them before the level of ethylene begins its rapid increase.
