Ethylene Gas Presentation

1. Fresh Produce Storage & Ethylene Gas Presentation by Kristopher Crane – ISU Dietetic Intern

2. Objectives Efficient Storage of Produce What can cause fruit to ripen faster? What to watch for when Produce Turns Bad

3. Ethylene Gas What Is it? Why should you be concerned about it in the cooler and dry storage?

4. Ethylene Gas & Storage Brown Spots on Green Lettuce Bitter Taste in Carrots Yellowing of Broccoli, Cauliflower, Cabbage, & dark leafy greens (Spinach) Decreased Shelf Life of Produce Rotten & Moldy Fruit

5. Ethylene Sensitive Ethylene Producers Broccoli Apples Cabbage Avocados Cauliflower Bananas Leafy Greens Melons Lettuce Pears Stone Fruit Tomatoes Squash

6. How to Reduce Ethylene Gas Store Ethylene Sensitive Produce on one side of the cooler/shelf and Ethylene Producing Produce on the other side. OR Store Fruits on one side of the cooler/shelf – vegetables on the other side Keep F/V on the higher shelves to avoid Cross Contamination of other products

7. Can Apples be Stored Next to Bananas?

8. What happens if they are?

9. Can Broccoli Be Stored Next to Cantaloupe?

10. Can Green Lettuce be Stored next to Pears?

11. When Is produce bad? Texture Wrong Shape Scarring Bruising Mold Mushy/Soft

12. Would I eat This?

13. Storage of Produce on Dry Shelf

14. Storage of Produce in the Fridge

15. Produce Storage

16. Questions?

17. References: USDA Produce Safety University 2015 Lecture. National Food Service Management Institute. University of Mississippi. 2015. Produce Safety Presentations and Talking Points. Produce Safety Presentations and Talking Points . National Institute of Child Nutrition. 2015. Available at: http://www.nfsmi.org/resourceoverview.aspx?id=438. Accessed October 2015.