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University researcher's findings imply that there is no ‘safe’ level of ethylene that does not cause a deleterious effect on postharvest life.
If 5 PPB is assumed to be the lowest possible ethylene concentration that can be achieved in a postharvest situation, then holding any non-climacteric fruit and vegetable in 5 PPB ethylene will generate 100% of its possible postharvest life. The percentage loss in postharvest life at any higher ethylene concentration can then be calculated from the regression equations. The percentage loss in postharvest life at 20 degrees C for the 7 non-climacteric produce examined in wills et al. (1999) ranged from 25 to 46% postharvest life was lost.
Although produce may only spend a small proportion of their postharvest life in each marketing situation, the effects of elevated ethylene levels are cumulative. The end result of successive levels of moderate ethylene levels throughout marketing can be a very short life in the hands of the consumer.
The industry should be seeking to minimize the impact of ethylene on produce at all stages of the marketing chain. The extended market life that would arise from a reduction in ethylene level during marketing can lead to consumers having greater confidence in the purchase of fruit and vegetables with a resultant increase in sales volume and/ or price.
(A complete copy of this report available upon request)
Ethylene gas is the ripening agent which occurs naturally in nature. It causes fruits to ripen & decay, vegetables & floral to wilt. Controlling ethylene gas after picking will extend the life cycle of your commodity-allowing them to be held for a much longer period of time. While refrigeration & humidity slow decay, they don’t halt the production of harmful ethylene gas.
Ethylene gas is also used in ripening rooms to color up the fruit then is moved to a regular cold storage room with other produce. Some fruits gassed with ethylene are Bananas, Tomatoes, and Avocados. The ethylene gas turns Bananas yellow, Tomatoes red and makes Avocados soft and ready to eat. Our products are used before the fruit is gassed to keep it from breaking and after to help slow down the natural decay process.
Ethylene gas and it’s removal are both important in giving the consumer the best possible product. Independent tests and studies have shown our Power Pellets do more but Ethylene control Inc. does not make any claims. While ethylene gas is used under controlled conditions as a ripening agent, even small amounts of ethylene gas during shipping and storage causes most fresh produce to deteriorate faster. Automotive emissions, plastics, smoke, and fluorescent lights all increase ethylene gas levels. A single propane-powered forklift can cause serious damage in highly ethylene gas-sensitive commodities.
You’ve seen the effects of ethylene gas damage many times: decay (fresh produce and flower bulbs); russet spotting (leafy vegetables and eggplants); yellowing (cucumbers, broccoli and brussel sprouts); odor (garlic and onions); wilting (vegetables and cut flowers); scald and loss of crunch (apples); and rind breakdown (citrus). Control ethylene gas levels and you preserve freshness.
Our products take the ethylene gas out of the air to slow down the natural decay process of fruits, vegetables, and floral. The Power Pellets also remove odors.
Independent Research Supports Ethylene Control’s Claims
After an independent study in 1997 at the University of California Davis, research reported that the removal of ethylene gas is “critical to preventing concentrations that exceed the threshold for ethylene injury.” In this study, several products that claim to eliminate ethylene gas were tested. Only Ethylene Control was found to remove ethylene gas. Whether in the laboratory or in actual application. Ethylene control: an essential link in the cold chain. As markets expand across the country and around the world, preserving freshness is one of our biggest challenges. While refrigeration and humidity slow decay, they don’t halt the production of harmful ethylene gas. Use Ethylene Control products during post-harvest handling of the fruit, vegetables, and floral commodities during storage and shipment by truck or sea container. Distribution Centers Restaurants Specialty Packers Floral Reach-ins Packer/Shippers Institutions Retail Walk-ins Re-packers
The Power Pellets oxidize the ethylene gas with nascent oxygen (nascent oxygen is a type of oxygen that oxidizes ethylene gas and odors), converting the pellets into organic fertilizer. Unlike most other products on the market, there are NO disposal problems with our patented Power Pellets. The material and ink the sachets are made from that come in contact with the produce is approved by the FDA. Since our Power Pellets do not come in direct contact with produce there is no need for further approval.