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Our kitchens are often filled with a colorful selection of fruits and vegetables. You probably already know which ones are generally stored in the fridge and which ones should stay in the fruit bowl.
But did you know that fruits and vegetables can have different effects on each other depending on how they are stored?
This effect is due to ethylene, a colorless gas and plant hormone with a sweet, unpleasant smell. In this article, we'll find out how ethylene affects plant ripening and how you can use this knowledge to reduce food waste.
Ethylene is a natural plant hormone. It influences various biological processes in the growth cycle of plants. These include:
This hormone can not only work within a plant, but can also spread from one plant to the next and thus influence their ripening process.
Not necessarily: The amount of ethylene that a fruit releases or absorbs varies depending on the variety. This means that not all foods react to ethylene to the same extent. Here is an overview of the ethylene loads in fruits and vegetables:
Very high ethylene content :
High ethylene content :
Average ethylene content :
It is precisely these different ethylene loads that can pose problems or advantages when storing your food.
Now we have learned which fruits and vegetables are special
releases a lot or little ethylene.
To ensure the shelf life and quality of your food
and to extend, it is important to use proper storage according to ethylene load. Here are our tips:
Separate fruits and vegetables : Always store fruits and vegetables separately from each other. On the other hand, e.g. B. Potatoes, pumpkins, zucchini and peppers are less sensitive to ethylene and can therefore be stored with ethylene-secreting or sensitive varieties.
Store foods with a lot of ethylene separately : You should store apples, pears, bananas, tomatoes, avocados and stone fruits such as apricots separately to avoid undesirably rapid ripening.
Use ethylene to your advantage : You can also use ethylene specifically to accelerate the ripening process of your fruits and vegetables. For example, store unripe tomatoes next to apples so you can quickly enjoy juicy tomatoes.
Ethylene also influences the ripening process in industry and can lead to fruit and vegetables over-ripening too quickly.
This is why ethylene is often filtered out of the air when fruit is stored industrially. This can extend the storage time and delay delivery to supermarkets.
Conversely, ethylene is also used to accelerate the ripening process of unripe fruits such as apples, bananas or tomatoes.
Proper storage of food, especially fruits and vegetables, can have a big impact on shelf life, quality and taste.
Since ethylene is released or absorbed at different levels depending on the type of fruit or vegetable, incorrect storage can cause it to ripen too quickly. The result: unnecessary food waste.
By using this knowledge, you can ensure fresh, delicious fruit and vegetables in your kitchen for longer. So remember to store your fruits and vegetables strategically to get the most out of your fresh food. 🍎
Anna studied German and Romance languages in England and has been vegan for 8 years. She is a big fan of fresh Köttbullar and enjoys researching news and facts in the area of veganism. If you have any comments or requests, please write to her here: online@greenforce.com
