Ethylene Control in Fresh Fruits and Vegetables

The accumulation of ethylene in the transport and storage of fresh produce is an important problem for the US Army and for commercial agriculture. Certain fruits and vegetables generate ethylene as a natural part of their ripening cycle. Other fruits and vegetables are highly sensitive to the presence of ethylene, but may or may not produce the ethylene themselves. Small amounts of ethylene can induce fruit ripening, produce undesirable changes to flavors (bitterness), color (yellowing or browning), and texture (softening), and increase susceptibility to disease. The amount of ethylene that produces undesired characteristics varies, but concentrations in the range of 0.1-10 ppm can produce a significant effect. This proposal presents an opportunity to support the Army in its efforts to enhance the quality of fresh produce delivered to its troops around the world. Specifically, this proposal aims to control ethylene produced by fresh fruits and vegetables (FF&V) in refrigerated containers with the use of a novel Ethylene Elimination Unit (EEU). The Phase II objectives are to: refine the technology developed during Phase I; fabricate and demonstrate an advanced prototype; verify that desired performance is met; deliver a report; and provide a prototype to support Army technical and field testing.