In large retail and food service distribution centers:, the primary source of ethylene gas is from ripening rooms in proximity to produce and floral storage areas. Throughout the produce supply chain, other sources include:
There are two primary means of reducing the effects of ethylene.
There are advantages and disadvantages to each alternative. Each case should be evaluated for the right mix of ethylene control for the expected marketing period. Sometimes, for extra long storage periods, very high ethylene production and/or very ethylene-sensitive commodities, it may make sense to employ multiple ethylene control measures. For a quick overview of how the alternatives stack up, please see "The Business Case for Ethylene Control" or contact us for more details.