Relationship between ethylene, VOCs and fruit skin weakening

Ethylene and Volatile Organic Compounds (VOCs) have a very close relationship with fruit ripening and skin weakening leading to significant yield losses.

It is known that climacteric and non-climacteric fruits have a unique odor. These odors are actually VOCs that are emitted by the fruit and become a signal that attracts pests and pathogens.

The mixture of volatiles such as limonene, acetaldehyde and ethanol induce the germination of fungal spores such as Penicillium that attack the surface of the fruit.

These different fungal species colonize the fruit and emit large amounts of ethylene.

Ethylene is also a chemical signal that tells the fungi to attack the fruit, so the infection process feeds back and accelerates causing fruit degradation.

An effective way to prevent this cycle of chemical signals from continuing is to adsorb the ethylene with products developed specifically for this function, such as BION's Transprotekt Sachets and Filters. In this way, the ethylene emitted is neutralized, the chemical signals that attract fungi are cancelled out and the firmness of the skin remains intact, allowing the shelf life of the fruit to be extended.

Eliminating ethylene from fresh produce is crucial for extending shelf life during post harvest.

BION’s wide range of products and technology can help you eliminating it from the environment.