In many cases, the presence of ethylene is undesirable. It limits storage time when fruit ripens too quickly and becomes overripe. This group includes produce such as apple, apricot, avocado, kiwis, melon, papaya, peach, pear, plum, and tomato.
Ethylene can also cause problems for products where ripening does not play a role. It can activate the senescence process (aging) in sensitive vegetables. Think of green beans, cabbage, lettuce, fresh cut herbs, broccoli, cauliflower, plant stock, potted plants and cut flowers.
Ethylene can furthermore cause or exacerbate some specific disorders in storage. Examples include superficial scald in apples, bitterness in carrots, death of buds in fruit trees, and flower abortion in tulip bulbs.
