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From the outset and then during transport, it’s important to note that fruit and vegetable produce are living organisms that continue to breathe even after harvest with their respiration producing carbon dioxide (CO2), water (H2O) and ethylene (C2H4). Elimination of the ethylene from the packinghouse and during transport provides us with additional security with the aim of maintaining quality at destination. Furthermore, accumulation of ethylene can be highly damaging to the produce.

Elimination of the ethylene:

Ethylene is a gaseous hormone generated by all vegetables. The hormone regulates the processes associated with the ripening and senescence of fruit and vegetable produce.
The accumulation of the gas causes ripening to accelerate, the produce to wilt and green vegetables to lose their chlorophyll resulting in a drop in quality and a shortening of shelf and commercial life.

Ethylene removal is achieved through an absorbent that slows down ripening and also absorbs the volatile organic compounds responsible for odors.

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