Potential for more sustainable energy usage in the postharvest handling of horticultural produce through management of ethylene

The perishable nature of fruit and vegetables requires some technological intervention to maintain quality during handling and marketing. The technology of choice for many years has been use of low temperatures as it is effective in reducing metabolism and hence extend postharvest life. However, refrigerated storage is energy intensive and the growing urgency to reduce international greenhouse gas emissions has created a need for technologies that are more environmentally sustainable but still acceptable to consumers. Ethylene is well known to promote ripening and senes-cence of fruit and vegetables. This presentation will review the existing data that support the potential for managing the concentration of ethylene in the atmosphere around produce in postharvest situations to allow a reduced reliance on refrigeration and thus reduce energy consumption. Methods for managing ethylene levels around produce, and barriers that need to be overcome in order to move from a temperature-based mindset are discussed.