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Fruits & Vegetables
Types
Apples
Apricots
Asian Pears
Asparagus
Avocados
Bananas
Berries
Broccoli
Brussel Sprouts
Cantaloupe
Carrots
Cherimoya
Cherries
Cucumbers
Eggplant
Grapefruit
Grapes
Kiwifruit
Lemons, Limes
Lettuce (*2)
Mangoes
Melons (*3)
Nectarines
Onions, Garlic
Oranges
Papaya
Passion Fruit
Peaches
Pears (*5)
Persimmons
Plums, Prunes
Potatoes (*6)
Quinces
Tomatoes
Watermelons
Floral & Nursery Commodities
Carnations -Cut
Roses -Cut
Flower Bulbs
Nursery Stock
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Rate of Ethylene Production
VH
H
H
VL
H
M
L
VL
VL
H
VL
VH
VL
L
L
VL
VL
L
VL
VL
M
M
H
VL
VL
H
VH
H
H
L
M
VL
L
M
L
VL
VL
VL
VL
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Level of Ethylene Sensitivity
H
H
H
M
H
H
L
H
H
M
L
H
L
H
M-H
M
L
H
M
H
H
H
H
L
M
H
H
H
H
H
H
M
H
H
H
H
H
H
H
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Principal reaction to Ethylene Gas
Scald (*1)
Decay
Decay
Toughness
Decay
Decay
Mold
Yellowing
Yellowing
Decay
Bitterness
Decay
Softening
Yellowing
Brown Spots
Mold
Mold
Decay
Mold
Russet spotting
Decay
Decay
Decay
Odor, sprouting
Mold (*4)
Decay
Decay
Decay
Decay
Decay
Decay
Sprouting
Decay
Shrink, decay
Lose firmness
Sleepiness (*7)
Prem. opening
Shrink (*8)
Slower start
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VL = Very low, L = Low, M = Moderate, H = High, VH = Very High
*1. Lose crunch
*2. Leafy greens
*3. Crenshaw, Honeydew, Persian
*4. Rind breakdown
*5. Anjou, Bartlett, Bosc
*6. Processing, Seed
*7. Leaf curl
*8. Retards flower formation
* Source: Fresh Produce Manual for 1997 from the Produce Marketing Association and the 1991 Sea Land Shipping Guide for Perishables.
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