Climacteric and non-climacteric fruits

Most fruits ripen due to the action of ethylene. Ethylene is the hormone known as "the ripening hormone". It is produced naturally in fruits causing the color, firmness, flavor and characteristic aromas of each fruit to change. However, once the fruit or vegetable has been collected, ethylene does not act in the same way in all cases. Depending on how ethylene intervenes on fruits, they are classified into two typologies: Climacteric fruits have the capacity to continue ripening once separated from the plant. They are also characterized by a rapid increase in the rate of respiration and ethylene release. The most common examples of climacteric fruit are: apples, pears, tomato, custard apple, avocado, banana, mango, papaya, kiwi, ... Non-climacteric fruits, on the other hand, undergo a gradual and continuous ripening process. Once collected, they do not ripen by themselves, so it is important to collect them at the right moment of ripening. Ethylene, in this case, acts in a way that accelerates fruit degradation and senescence. Some non-climacteric fruits are: cherries, citrus fruits, red fruits, cucumber, pineapple, litchi, ... In BION we have been working for 25 years hand in hand with producers and exporters of these fruits and thanks to the accumulated experience we have designed two formulas that allow us to stop in a natural way the effects of ethylene on the fruit. ETHYL STOPPER has been designed and formulated to control ethylene and VOC's (volatile organic compounds) in climacteric fruits. FUNGI STOP is specially designed and formulated to keep climacteric fruits free of fungi and bacteria. More information