{"id":13274,"date":"2021-11-09T20:36:04","date_gmt":"2021-11-09T12:36:04","guid":{"rendered":"https:\/\/thefooduntold.com\/?p=13274"},"modified":"2021-11-13T19:20:58","modified_gmt":"2021-11-13T11:20:58","slug":"ethylene-and-ripening-in-fruits-and-vegetables","status":"publish","type":"post","link":"https:\/\/thefooduntold.com\/food-science\/ethylene-and-ripening-in-fruits-and-vegetables\/","title":{"rendered":"Ethylene And Ripening In Fruits And Vegetables"},"content":{"rendered":"\n
\"Ethylene
Bananas will continue to produce ethylene, allowing them to ripen even after harvest<\/figcaption><\/figure>\n\n\n\n

Whenever we talk about the post-harvest physiology of plant tissues, one of the most discussed are the plant hormones. The so-called classic plant hormones are abscisic acid, auxins, cytokinins, ethylene, and gibberellins. They are plant growth regulators (PGR). Like the name suggests, they aid in the growth and development of cells. Specifically, they help increase return bloom, modify maturity of the fruit, increase branching, and discard excess fruit. Among these 5 growth hormones, studies have been more focused on ethylene, largely because of its direct effect on ripening and senescence, and less is known about the involvement of the other hormones. Furthermore, ethylene’s mode of measurement is relatively easy. <\/p>\n\n\n\n

In this article, we’ll discuss ethylene in more detail. <\/p>\n\n\n\n

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Table of Contents<\/p>\n