Ethylene Permeation in Control of Fruit Ripening

All fruits and vegetables generate ethylene.Even low concentrations of ethylene accelerate fruitripening.A process that removes ethylene as it is generated can play a central role in maintainingthe freshness of fruits and vegetables.Hence much effort and significant cost normally go into thecontrol of the atmosphere and temperature to which these fruits and vegetables are exposed largelyto reduce negative ethylene effects. This underscores the core function of ethylene in producedeterioration.The program proposed presents an innovative membrane technique for the selective controlledremoval of ethylene with reduced demand of energy and costs.This improved technology and theassociated greater preservation of fruit and vegetables ensure that these foods can be shipped longerdistances and stored over extended times.This program will develop a membrane which is dramatically selective for ethylene.So much sothat the membrane will remove primarily ethylene with minimal loss of either volatile flavor/aromacompounds or controlled atmosphere components (e.g. nitrogen).By "simply" controlling theethylene levels in the vapor space we can control fruit ripening.With no reactions there isminimal concern for decomposition products.We have established strong industrial interest in this technology.This should facilitate both SBIRprogram success and downstream commercial success.